It doesn’t get better then spinach from a health perspective. Dark, leafy greens like spinach are important for boosting the immune system as well as skin, hair, and bone health. Spinach is loaded with nutrients and provides a good source of protein, iron, vitamins, and minerals. Eating spinach often has been linked with regulating blood glucose levels and lowering the risk of certain forms of cancer. It really is best eaten raw but if you have to cook it, I feel creamed spinach is one of the best ways. This dish makes a great side dish or a fab filling for omelettes or pancakes, along with some feta or mushrooms.
Roughly 1 large bunch of Spinach or 2 packs of spinach. (Organic is always best if you can get it and I also love mixing baby spinach with regular swiss chard)
1 white onion, chopped into small pieces
1 Tbs butter
1 tsp garlic
250ml organic cream
1 Tbs flour
2 tsp ground nutmeg
1 tsp sugar
salt and ground black pepper to taste
- Place the butter in a large deep pot and heat.
- Sauté the onion in the butter until it is soft and slightly golden.
- Add the garlic briefly and then add the flour and make a thick sauce.
- Remove from the heat and add some of the cream (you can add milk if you prefer).
- Continue to mix until a sauce has formed then place to the side.
- Ensure your spinach has been cleaned and chopped nicely and place it in a colander.
- Pour some hot water over the spinach briefly to help it wilt, but shake off or even dab all excess water off before placing it in the pot.
- Mix a little over the heat once more and add all the seasoning, including the sugar and nutmeg.
- Set aside to cool a bit and then using a hand blender, blend the mixture. (Ensure not to blend too much as you still want to keep some pieces of spinach and a thickish texture. It must not resemble a puree!)
- Place back on the stove to heat and add the remaining cream. Taste to check the seasoning.
- Serve alongside Schnitzel, fish, steak or a Roast, with roasted butternut.
Serves 6 as a side dish