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Creamy Truffled Spinach

Creamy Truffled Spinach

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6

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.


  • 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


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.