This is great side dish for a buffet table. This is simple to make and goes great with roasts.
Creamed spinach – Printer Friendly Download
- about 1 kg fresh spinach, washed and tough
- stems removed
- 2 tablespoons unsalted butter
- ½ cup finely chopped shallots
- 1 teaspoon minced garlic
- 120 ml double cream
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft — about 2 minutes. Add the spinach and cook, stirring, just until its liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
Tags: Avoca Irish Butcher, creamed spinach, James Whelan Butchers, Pat Whelan, spinach, The Irish Beef Book