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, cooking it down to make room for 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 with mash and sausages.
Ingredients
- 200 g shallots finely sliced lengthways
- 2 cloves garlic finely chopped
- 1 pinch nutmeg
- 0.5 tsp ground black pepper
- 400 g fresh spinach leaves
- 200 ml double cream
- 70 g finely grated mature cheddar
- Salt
Equipment
large, deep, non-stick pan with a lidtongswooden spoonknifefork
Tips
- This dish is easy to make and can be frozen.
- Pairs well with steak and chips, roast, sausages with mash and gravy, or in a toastie.