Creamed Spinach

Creamed Spinach is a good alternative way to cooking older spinach leaves, spinach beet, or Swiss Chard.

Serves 2+
Time: 15 minutes
Difficulty: **
Origin: France
Good with: Ratatouille Pie, Non-Meatballs, Vegetarian Sausages

Ingredients for Creamed Spinach

500g fresh spinach
50ml double cream
nutmeg, salt and pepper.


1. Wilt the spinach in a large pan, with just a splash of water.
2. Refresh in cold water and drain.
3. Squeeze out as much liquid as possible into a saucepan.
4. Boil the retained liquid until it has reduced to a couple of tablespoons.
5. Meanwhile chop the spinach roughly.
6. Add the spinach to the reduced liquid, season with salt pepper and nutmeg (just a quick grate), and add the cream.
7. Simmer until the spinach has warmed through.
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