We have kids so most of our restaurant visits are the family friendly ones. You know those where you still get the butternut and spinach on the side, some taste wonderful whilst others I am not so sure. We used to love a particular seafood restaurant and they made delicious butternut and spinach. Seeing we cannot visit any restaurant right now and my hubby said he felt like the old spinach and butternut. So I made him some Easy Creamed Spinach, with that baby kind of pureed butternut. I will post the recipe for that soon.
If you’re a fine-diner you wouldn’t know what I am referring to but, if like ourselves, you frequent those franchisee types of restaurants then you would understand. The fine-dining we leave to anniversaries, which is probably once a year. I must say I don’t need to visit a restaurant to eat my spinach, this Easy Creamed Spinach is something I have made often and it is delicious.
I love using baby spinach for this recipe and I used fresh cream and milk with some parmesan. There are recipes with cream cheese too but my family are not fans of the cream cheese. I also pour a couple of kettles of boiled water over the spinach, to wilt, makes life easier. I squeeze out the excess water and chop it up. Easy peasy.
You can also make this Easy Creamed Spinach and freeze it, if you wish. I don’t freeze anything much but if I do it will be for a month and not more. It is also a great make-ahead dish. You can re-heat when ready to serve. This dish goes really well with some grilled chicken or fish or whatever else you prefer to eat it with.
It also has just the right amount of garlic and a pinch of nutmeg. I did create a little video but I forgot to capture the addition of the nutmeg, however it is in the recipe. I am still new to all this video making but I am determined to master it someday…haha!More Spinach Recipes:
Easy Creamed Spinach
- 400 gram baby spinach
- 2 kettles boiled water
- 2 tbsp butter
- 1 tsp olive oil
- 1 small onion finely diced
- 2 large cloves garlic minced
- 1 tbsp cornflour
- 1/2 cup fresh cream
- 3/4 cup full cream or low fat milk
- 1/8 tsp ground nutmeg
- 1/4 cup parmesan
- Rinse the spinach well using a colander. Pour two kettles of freshly boiled water over the spinach until it wilts. Immediately run some cold water over it. Squeeze the excess water,chop it up and set aside
- In a large pan add the olive oil and butter. Add the onion and fry until translucent
- Add the garlic and fry for a minute
- Mix in the cornflour
- Slowly stir in the fresh cream and milk. Simmer for a minute or two until it slightly thickens
- Add the chopped spinach and cook for a minute
- Season with salt and pepper and add the nutmeg
- Mix in the parmesan
- You can use cake wheat flour or all purpose flour instead of cornflour
- Cream cheese in another alternative to the milk and cream
- If you want a real cheesy dish you can add some provolone or gruyere cheese together with the parmesan
- You can adjust the liquid according to how thick or thin you prefer the sauce
- I add a little olive oil to the butter to prevent the butter from burning
- Adding cold water straight after the hot water stops the cooking process and also retains some of that lovely green colour in the spinach