Creamed Spinach with Parmesan
Fresh spinach is packed full of goodness, especially Iron and didn’t Popeye know it! But as it cooks it shrinks, as the water is drawn out and the leaf wilts, so if 1lb. seems alot - it really isn’t.
Preparation time: 5 - 10 minutes Quantity: Serves 2 Cooking time: 5 minutes
Ingredients
450 - 500g spinach (1 lb.)
30g / 1 oz butter
1/2 small onion - finely diced
150 ml approx. double or whipping cream
30g / 1 oz grated parmesan cheese
pinch or two of ground nutmeg
seasoning
Variation - add 1 clove crushed garlic just after you’ve softened the onion.
Replace the onion with a shallot.
Tip - buy whole nutmegs, they keep for years and can be grated when needed and the taste is far superior than it’s already ground cousin.
You can also find them for around 20p per nut
Method
- Wash the spinach and remove the thick stalks (baby spinach can be just washed)
- Bring a pan of salted water to the boil
- Add the spinach
- Cook for ONLY one minute
- Strain off the water and refresh in cold water (run cold water over the hot spinach to cool it down - to stop cooking)
- Heat the butter in a large frying pan
- Add the onion and cook to soften for half a minute
- Add the spinach and allow to warm through
- Add the cream and turn up the heat
- Stir until the cream has absorbed in to the spinach and thickened (2 minutes)
- Season to taste, mix in the cheese and stir in the nutmeg
- Serve