Leaf Spinach with Curd Cheese

Name: Leaf Spinach with Curd Cheese (Epinards en feuilles Palace)
Cuisine: Swiss
Ingredients: 200 g (7 oz) young spinach, without stalks; 15 g (½ oz) shallot, finely chopped; 1 clove of garlic, unskinned; 50 g (2 oz) curd cheese; salt, freshly ground pepper and nutmeg; salt, freshly ground pepper and nutmeg; salt, freshly ground pepper and nutmeg

Epinards en feuilles Palace

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

200 g (7 oz) young spinach, without stalks
15 g (½

Europe
Switzerland
France
Main course
Gluten-free
Vegetarian

Method

Wash the spinach leaves well, then dry.
Sweat the finely chopped shallot and the whole garlic clove carefully in a non-stick pan without colouring them.
Add the spinach leaves and sweat well for 3-4 minutes.
Add the curd cheese, and stir through.
Season with salt, freshly ground pepper and nutmeg.
Remove the clove of garlic