"Spinach" from nasturtium leaves

Ingredients for 2 servings:

• 6 handfuls of nasturtium leaves, tender
• 2 shallots
• 2 tbsp whipped cream
• 2 tbsp Parmesan, grated
• 2 tbsp olive oil
• some nutmeg
• some salt and pepper from the mill

Instructions

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

Trim the nasturtium leaves and remove the stems. Roughly chop the leaves, wash them, and let them drain slightly; do not spin dry. The leaves should remain slightly moist. Peel the shallots and finely dice them. Heat the olive oil in a large pot and sauté the shallots until translucent. Add the chopped leaves, let them wilt, and sauté briefly. Add the cream and sauté briefly. Season to taste with salt, pepper, and nutmeg. Finally, stir in the Parmesan cheese.