500 g fresh spinach leaves
7 dl cream
Maizena (light maize flour) to thicken
Juice of half a lemon
Rinse and drain the spinach. Bring the cream to the boil in a saucepan and thicken with Maizena until it has a rich creamy consistency. Dice the onion finely. Turn the spinach in the cream and add grated nutmeg, salt, pepper and lemon juice to taste. Let the spinach simmer for a couple of minutes.
Serve the creamed spinach with roasted loin of pork, coated with Dijon mustard and baked with freshly plucked thyme.
Complete the serving with baked potatoes. Also ideal with fish, meatballs or chicken.