Recipe: Spinach Cream and Pan-Fried Bananas

1 Peel the spinach, wash it twice in plenty of water, then plunge it into boiling salted water. As soon as it comes back to a boil, place it in ice water (for color), then drain it and squeeze it by hand.

2 Place it in a blender with the cream, salt, freshly ground pepper and a pinch of nutmeg. Blend for about thirty seconds and keep warm.

3 Peel the bananas, then slice them into one-centimeter-thick rounds. Pan-fry them in butter just to give them color, season, then set aside. Presentation: you have 2 options, either in a nice bowl with the spinach puree and the banana slices arranged harmoniously on top, or each guest gets their own small bowl decorated like the main bowl. Don't be afraid and try this spinach cream and pan-fried bananas with, for example, a veal roast, you'll be surprised by the banana and spinach pairing.