Ingredients:
- 50g salted butter
- 3 shallots chopped
- 1 pint chicken stock
- 300g spinach leaves chopped
- nutmeg
- 75ml creme fraiche
- 75g gruyere cubed
Method:
- melt the butter in a large pan
- throw in the shallots and cook gently for 10 minutes
- pour in the stock and simmer for 5 mins
- then add the spinach, with a generous grating of nutmeg, then season and simmer for 20-30 mins
- take off the heat and allow to stew for a while
- warm up and stir in the creme fraiche just before serving
- add the gruyere cubes
Wine suggestion: a medium bodied red - a burgundy would be ideal
