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Recipe is for 2 persons as a side dish
Wash the spinach and let it dry. Some chefs recommend removing the big stems, but I don’t do that. I like a bit of a crunch and to be honest, I am too lazy.
In a big pan, melt the butter and roast the garlic for 2 minutes. Add the spinach and let it cook – it doesn’t take long. Season the spinach with salt, pepper and nutmeg. Take the spinach out on a cutting board and cut it in smaller pieces. Meanwhile, pour the cream in the pan and add the mustard. Mix evenly and put the spinach back in the pan and mix it with the sauce.
Serve the spinach on a plate and grate some parmesan on it if you like.
We always like the spinach together with scrambled eggs and mashed potatoes. But it great with steaks and fries or with salmon and potato gratin.
Tip: If you eat spinach for more Iron intake, eat it with Vitamin C rich foods like orange juice, strawberries, bell pepper, etc.
The Mustard Lady