Creamed Spinach

  • Yield : 2 bowls
  • Servings : 2-4
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

Creamed Spinach
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas.


Step 1

Wash the spinach and steam in a steamer till the leaves just start to wilt. Set aside to cool. Roll the leaves up and squeeze the water out of them. Chop up finely.

Step 2

Heat the butter in a saucepan, then add the onion and cook for 5 mins until softened. Stir in the milk slowly. Gently cook for 5 mins until the milk reduces.

Step 3

Stir spinach into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.

My Notes
1. Use baby/young spinach with thin stems.
2. You can add some crushed and deep fried garlic too.
3. The spinach can be cooked in a pan at high heat till it just starts wilting.
4. You can lightly roast a teaspoon of flour in the butter before adding the milk if you would like to have a thicker dip.

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