Creamed spinach

11/05/2013

I hate spinach. No way would you get me closer than 100 miles from it. Have substituted silverbeet and it’s great!

(This recipe can be made up to two days ahead and gently reheated until piping hot.)

Ingredients

• 25g butter

• 1 small onion, finely chopped

• 2 tbsp plain flour

• 200ml full-fat milk

• 2 x 200g bags spinach

• 100ml single cream

• fresh nutmeg, for grating

Preparation

Heat the butter in a saucepan, then add the onion and cook for 5 minutes until softened. Stir in the flour and cook for 2 minutes, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 minutes until the sauce has thickened.

Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop. Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.

Submitted by Wendy

Source: BBC GoodFood