Creamed spinach
Wilted spinach squeezed dry and folded into a nutmeg-scented cream sauce with softened shallot and garlic, the classic steakhouse side.
Method
- 1
Put the wet spinach in a large pot over medium-high heat in batches, turning it with tongs until it collapses.
- 2
Tip it into a colander and leave until cool enough to handle.
- 3
Squeeze the spinach hard in handfuls to remove as much water as possible, then chop it roughly.
- 4
Melt the butter in a medium saucepan over medium-low heat and cook the shallot until soft and translucent.
- 5
Add the garlic and cook until fragrant.
- 6
Stir in the flour and cook, stirring, until it smells nutty but has not coloured.
- 7
Whisk in the milk and cream gradually and bring to a gentle simmer, whisking until thick and smooth.
- 8
Season with the nutmeg, salt and pepper.
- 9
Stir in the chopped spinach and heat through until the sauce clings to it.
- 10
Taste for seasoning and serve hot.
Notes
- Squeezing the spinach thoroughly is the key step. Any water left in it thins the sauce and makes it taste flat.
- You can use 500 g frozen whole-leaf spinach instead. Defrost it, then squeeze it dry in the same way.
- A handful of grated parmesan stirred in at the end makes it richer and saltier.
Equipment
Large pot or deep frying pan, Colander, Medium saucepan, Whisk