“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.