Chef and cook book author Lesego Semenya, also known as LesDaChef, says he doesn’t understand where the South African obsession with creamed spinach comes from. He has spent some time fiddling with the concept. Semenya’s version of this recipe is fast and simple with an African twist.
“I do it quick and easy and the nutrients in the spinach aren’t boiled away. The peanut butter is the African twist. We love adding nuts and legumes to dishes.”
- 200g baby spinach
- 50g butter
- 175ml crème fraîche
- 15ml peanut butter
- 45ml grated Parmesan
- salt and pepper
- Set a pot of water to boil on the stove. Once the water is boiling, place the spinach briefly in the water, just for a few seconds. You just want the leaves to wilt.
- Drain the spinach through a sieve and shake off any excess water.
- Melt the butter in a pan, stir in the spinach and sauté for a minute.
- Add the crème fraîche, peanut butter and Parmesan and increase the heat. Once the sauce thickens, season and serve immediately.