Creamed Spinach RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g fresh spinach per person 
Creamed Spinach Preparation:Method:Take 225g of fresh spinach per person then wash thoroughly in several changes of water. Shake in a colander to drain then remove any tough stalks and chop the spinach roughly. Transfer to a saucepan and cook gently, using only the water that clings to the leaves to cook with. Turn the spinach occasionally to ensure even heating and continue cooking for about 12 minutes, until thoroughly wilted and soft. Transfer to a colander to drain thoroughly then either force through a nylon sieve or process in a blender until puréed. Add 2 tbsp cream per 225g starting spinach then season to taste with salt, black pepper and nutmeg. Return to the pan to heat through then serve. |
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