Creamed Spinach & Shallots
Directions
- 1Finely slice shallots lengthways and finely chop garlic.
- 2Heat a drizzle of oil in a large, deep, non-stick pan with a lid. Add the sliced shallots and fry on a medium heat for 7 minutes, stirring regularly.
- 3Stir in the garlic, nutmeg and black pepper. Fry for a further 2 minutes.
- 4Add the spinach and place the lid on the pan. Simmer for about 5 minutes, occasionally moving the top spinach to the bottom of the pan so it all wilts.
- 5When the spinach has wilted press it together at the bottom of the pan to squeeze out any excess moisture.
- 6Stir in the cream and grated cheese and season with salt.
- 7Gently heat through and serve
Ingredients
- 200 g shallots
- 2 cloves garlic
- 1 pinch nutmeg
- 0.5 tsp ground black pepper
- 400 g fresh spinach leaves
- 200 ml double cream
- 70 g finely grated mature cheddar
- 1 salt
- 1 drizzle oil
Equipment
large, deep, non-stick pan with a lid