Creamed Spinach & Shallots
Directions
- 1Heat a drizzle of oil in a large, deep, non-stick pan with a lid.
- 2Add the sliced shallots and fry on a medium heat for 7 minutes, stirring regularly.
- 3Stir in the garlic, nutmeg and black pepper.
- 4Fry for a further 2 minutes.
- 5Add the spinach and place the lid on the pan. You may need to cook the spinach down a little to make room to add more.
- 6Simmer for about 5 minutes, occasionally moving the top spinach to the bottom of the pan so it all wilts.
- 7When the spinach has wilted press it together at the bottom of the pan to squeeze out any excess moisture.
- 8Stir in the cream and grated cheese and season with salt.
- 9Gently heat through and serve.
Ingredients
- 200 g shallots
- 2 garlic cloves
- A pinch nutmeg
- 0.5 tsp ground black pepper
- 400 g fresh spinach leaves
- 200 ml double cream
- 70 g finely grated mature cheddar
- salt
- drizzle oil
Equipment
large, deep, non-stick pan with a lid
Tips
- This dish can be cooked ahead of time and can be frozen.
- Pairs well with steak and chips, roast, or sausages with mash and gravy.
- Could be eaten on toast as well
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