Often served alongside steak, creamed spinach has other uses too.
Liquidize and use as a “hidden vegetable” sauce on fussy children’s pasta or pop a poached egg on top and you have eggs Florentine, delicious for breakfast or a light lunch. It can also be made ahead of time to save time when you are entertaining, just reheat gently.
If your spinach comes with roots get the kids to plant them out in the garden to give an instant veggie patch and more spinach in the future.
600g spinach, stalks removed
salt and pepper
Wash the spinach and place in a pan with a well fitting lid.
Cover and heat on a high heat for 3-5mins stirring once, the spinach should be completely wilted.
Drain spinach in a colander and then squeeze all the liquid out of it by hand.
Chop the spinach and return to the pan, add cream, heat over high-medium heat, stirring occasionally until reduced to a thick cream consistency.
Season with nutmeg, salt and pepper. Serve warm over steak.
If making for pasta sauce don’t allow to thicken quite so much and if hiding the vegetable liquidize or use a hand held blender to make a smooth green sauce.