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Langres-style spinach

Name: Langres-style spinach
Prep time: 11 min
Cook time: 23 min
Total time: 34 min
Yield: 4 people
Cuisine: French
Ingredients: 100 g cheese; 1 shallot; 1 spring onion (scallion); 150 g small pieces of bacon; 100 g liquid cream; 600 g cooked spinach; 4 hard-boiled eggs; salt; pepper

Spinach in a creamy sauce with Langres cheese and lardons, served with hard-boiled eggs.

32 K

35 min.

Easy

4.85 €

4 people

9 Ingredients

Last modified on: April 24^th 2022

For 4 people, you will need:

1 100 g cheese
2 1 shallot
3 1 spring onion (scallion)
4 150 g small pieces of bacon
5 100 g liquid cream
6 600 g cooked spinach
7 4 hard-boiled eggs
8 salt
9 pepper
Total weight: 1,300 grams

Times for this recipe

Preparation: 15 min.

Cooking: 25 min.

All in all: 35 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 10 min.

Cut 100 g cheese (Langres if possible) into small pieces.

Prepare 1 shallot and chop.

Prepare and slice 1 spring onion (scallion).

Set aside.

Stage 2 - ⌛ 8 min.

Fry 150 g small pieces of bacon in a large frying pan on high heat until done to your liking.

Stage 3 - ⌛ 2 min.

Add the chopped shallot and cook for 1 or 2 minutes (add a knob of butter if the lardons are on the dry side).

Stage 4 - ⌛ 1 min.

Add 100 g liquid cream, then the pieces of cheese.

Stage 5 - ⌛ 8 min.

Bring to the boil, stirring constantly until the cheese is melted.

Check the seasoning.

Stage 6 - ⌛ 5 min.

Add 600 g cooked spinach, turn down the heat and mix well.

Leave to thicken slightly if necessary.

Stage 7

Serve plated up ("à l'assiette") with quartered hard-boiled eggs on the side, just reheated if necessary.

Remarks

Of course, this recipe is intended to be made with Langres cheese. But if you don't have this, try to use another characterful, creamy cheese, such as Munster or Maroilles.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	190 RDI=70 %	210 RDI=20 %	270 RDI=40 %	2,100 RDI=110 %	8,780 RDI: 110 %
Per 100 g	10 RDI=6 %	20 RDI=2 %	20 RDI=3 %	160 RDI=8 %	680 RDI: 8 %
Per person	50 RDI=20 %	50 RDI=5 %	70 RDI=10 %	520 RDI=30 %	2,190 RDI: 30 %