Creamy Truffled Spinach
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.