This is a real beauty with the tangy flavor of the lemon, the slight heat from the ginger and the smooth creaminess of the sauce. Super served with grilled or roasted meats and fish.
Screen Shot 2014-12-30 at 5.16.28 PM

Serves 2, but can easily be augmented

For the sauce
2 tbsp olive oil
1 onion, peeled and diced
1 glass of white wine
1 inch piece of fresh ginger, peeled and sliced into julienne strips
1 lemon, zested
9 oz heavy cream
For the spinach
2 tbsp olive oil
9 oz fresh baby spinach
pinch sea salt

Heat the oil in a pan and saute the onion for 3 to 5 minutes until soft but not colored.
Add the ginger and lemon zest and cook for a further minute
Pour in the cream and white wine, stirring to combine
Simmer gently for 4 to 5 minutes until the sauce is reduced and thickened and coats the back of a spoon. At this point you can remove the ginger pieces. Set aside.
For the spinach
Heat the oil in a saute pan and add the fresh spinach, cooking to wilt, about 2 minutes.
Season with the sea salt.
Spoon the spinach gently into the cream mixture, mixing gently or what is also nice, is to put the spinach into 2 x 3 inch chef’s rings on serving plates, pour the sauce around and over the spinach and remove the ring, leaving this lovely mound of green and the pretty sauce floating around it.