Hearty spinach with a twist

Ingredients for 4 servings:

• 600 g spinach (ready picked, still unwashed)
• 80 g bacon, diced
• 1 tsp, heaped clarified butter, alternatively neutral oil
• 30 g shallot(s), peeled, finely chopped
• 15 ml honey, alternatively sugar (level tsp)
• 1 clove(s) garlic
• 3 slice(s) ginger, peeled, (cut each slice about 3-4 mm wide)
• 150 g cream cheese
• 8 tbsp whipped cream, alternatively spray cream
• 1 pinch(s) black pepper, ground
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of salt or fleur de sel
• n. B. Lemon peel, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

It’s so easy and quick to convince spinach haters

Bring about 3 liters of water to a boil in a saucepan. In the meantime, sort the spinach (weigh it if necessary) and then wash it thoroughly. Also, prepare a bowl with about 1 liter of cold water and 15-20 ice cubes. Salt the boiling water and blanch the spinach for about 2 minutes. Remove the spinach with a slotted spoon or a shallow sieve and immediately refresh it in ice water (this preserves more chlorophyll, i.e. the leaves stay greener). Dice the bacon and fry in a saucepan over medium heat. Add the clarified butter. Sweat the finely chopped shallots over medium heat. Add the honey (or sugar) and let it caramelize slightly (colorless, translucent). Press the garlic clove with the heel of your hand, remove the skin and add it with the ginger pieces. Toss everything together several times during the cooking time. Strain the blanched spinach and carefully squeeze out any excess liquid. Take about half of it and cut it into thin strips (approx. 5-6 mm wide) and add it to the pan with the bacon and onion mixture. Stir in the cream cheese. Add the remaining spinach (not shredded), mix everything together, and fold in the whipped cream. Let it simmer over low heat until hot. Remove the garlic clove and ginger pieces! Season with pepper, nutmeg, and salt. Grate the lemon zest and fold it in just before serving.