Creamy Truffled Spinach
- 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
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.