Creamed Spinach with Pine Nuts

• 1½ lb (675g) fresh spinach
• 3 tbsp creme fraiche or heavy cream
• ½ tsp freshly grated nutmeg
• Salt and freshly ground black pepper
• ½ cup (2oz/60g) pine nuts, toasted

1. Remove the tough stems from the spinach leaves. Wash well and shake dry.

2. Place the spinach with any remaining water clinging to the leaves in a large saucepan. Cover and cook over low heat for 3–4 minutes, until just wilted.

3. Stir in the creme fraiche and nutmeg and season well with salt and pepper.

4. Spoon into a serving dish and sprinkle with the pine nuts. Serve hot.