Creamy Truffled Spinach
![Creamy Truffled Spinach Creamy Truffled Spinach](https://assets.wsimgs.com/wsimgs/rk/images/dp/recipe/202420/0010/img22l.jpg)
Enriched with crème fraîche and white truffle oil, this spinach dish was created by chef Gabriel Rucker of Le Pigeon in Portland, Oregon. Serve it alongside his Grilled Flat-Iron Steaks.
Ingredients
- 3 Tbs. unsalted butter
- 2 bunches spinach, stemmed, rinsed and drained
- 1 tsp. white truffle oil, plus more, to taste
- 3/4 cup crème fraîche
- Kosher salt and freshly ground pepper, to taste
Directions
In a sauté pan over medium heat, melt 2 Tbs. of the butter. Add half the spinach and cook, stirring often, until wilted, 4 to 5 minutes. Add the remaining spinach and cook until wilted, 4 to 5 minutes. Transfer the spinach to a colander and drain, pressing down on the spinach with a rubber spatula to remove the excess liquid.
Return the pan to medium heat and melt the remaining 1 Tbs. butter. Add the spinach, then stir in the 1 tsp. truffle oil, the crème fraîche, salt and pepper. Cook until the spinach is warmed through, 3 to 5 minutes. Stir in up to 1 tsp. additional truffle oil, if desired. Serve immediately. Serves 6.
Adapted from a recipe by Gabriel Rucker, Chef, Le Pigeon, Portland, OR.