Creamed Spinach & Shallots

14 mins
Serves 4
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Directions

  1. 1Finely slice the shallots lengthways.
  2. 2Finely slice the shallots lengthways.
  3. 3Finely slice the shallots lengthways.
  4. 4Heat a drizzle of oil in a large, deep, non-stick pan with a lid.
  5. 5Heat a drizzle of oil in a large, deep, non-stick pan with a lid.
  6. 6Heat a drizzle of oil in a large, deep, non-stick pan with a lid.
  7. 7Add the sliced shallots to the pan and fry on a medium heat for 7 minutes, stirring regularly.
  8. 8Add the sliced shallots to the pan and fry on a medium heat for 7 minutes, stirring regularly.
  9. 9Add the sliced shallots to the pan and fry on a medium heat for 7 minutes, stirring regularly.
  10. 10Stir in the garlic, nutmeg, and black pepper.
  11. 11Stir in the garlic, nutmeg, and black pepper.
  12. 12Stir in the garlic, nutmeg, and black pepper.
  13. 13Fry for a further 2 minutes.
  14. 14Fry for a further 2 minutes.
  15. 15Fry for a further 2 minutes.
  16. 16Add the spinach and place the lid on the pan.
  17. 17Add the spinach and place the lid on the pan.
  18. 18Add the spinach and place the lid on the pan.
  19. 19Simmer for about 5 minutes, occasionally moving the top spinach to the bottom of the pan so it all wilts.
  20. 20Simmer for about 5 minutes, occasionally moving the top spinach to the bottom of the pan so it all wilts.
  21. 21Simmer for about 5 minutes, occasionally moving the top spinach to the bottom of the pan so it all wilts.
  22. 22When the spinach has wilted, press it together at the bottom of the pan to squeeze out any excess moisture.
  23. 23When the spinach has wilted, press it together at the bottom of the pan to squeeze out any excess moisture.
  24. 24When the spinach has wilted, press it together at the bottom of the pan to squeeze out any excess moisture.
  25. 25Stir in the cream and grated cheese and season with salt.
  26. 26Stir in the cream and grated cheese and season with salt.
  27. 27Stir in the cream and grated cheese and season with salt.
  28. 28Gently heat through and serve.
  29. 29Gently heat through and serve.
  30. 30Gently heat through and serve.

Ingredients

  • 200 g shallots
  • 200 g shallots
  • 200 g shallots
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 400 g fresh spinach leaves
  • 400 g fresh spinach leaves
  • 400 g fresh spinach leaves
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 70 g finely grated mature cheddar
  • 70 g finely grated mature cheddar
  • 70 g finely grated mature cheddar
  • drizzle oil
  • drizzle oil
  • drizzle oil
  • salt
  • salt
  • salt

Equipment

large, deep, non-stick pan with a lidknifechopping boardplatetongsspoon

Tips

  • This side dish is creamy, most moorish and ridiculously easy to make, and you can even freeze it.
  • You can have it with steak and chips, stick it on the side of a roast, with sausages, a big pile of mash, and a puddle of gravy. You can even have this in a toastie.