- 200 g baby spinach
- 50 g butter
- 175 ml crème fraîche
- 15 ml peanut butter
- 45 ml grated Parmesan
- salt and pepper
Set a pot of water to boil on the stove.
Once the water is boiling, place the spinach briefly in the water, just for a few seconds.
You just want the leaves to wilt.
Drain the spinach through a sieve, and shake off any excess water.
Melt the butter in a pan, stir in the spinach and sauté for a min.
Add the crème fraîche, peanut butter and Parmesan and increase the heat.
Once the sauce thickens, season and serve immediately.
Recipe extract from My Food, My Journey by Lesego Semenya.