Sort the spinach and wash it several times in lukewarm water.

Bring the water and a pinch of salt to the boil in a large saucepan, then tip in the spinach. Blanch the spinach for about 3 minutes, drain thoroughly in a sieve and press out excess moisture. Transfer the spinach to a board and coarsely chop it. Finely chop the onion.

Heat the oil and 25 g (1 oz) of the butter in a large frying pan, stir in and fry the onion until golden. Add the spinach, cover the pan and cook over the lowest possible heat for 10 minutes. Season with salt, pepper and garlic powder.

Whip the creme fraiche in a bowl. Press the garlic cloves through a garlic press into the creme fraiche.

Melt the remaining butter in a small pan and fry the almonds, until golden brown. Pour the garlic cream on to the spinach and sprinkle with the almonds.

Serve with: fish or meat dishes, or with cooked brown rice