James Whelan Butchers: Creamed Spinach

creamed spinachThis is great side dish for a buffet table. This is simple to make and goes great with roasts.

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  • 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
Serves 4

To Cook

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.

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