Creamed spinach recipe

Leigh asked me if I'd care to share my Creamed Spinach recipe.


Well, here it is.  It's dead easy:


You need a nice large bunch of fresh spinach from your garden.

Soak it to remove any grains of sand.  Shake dry.


If the ribs are very thick, remove them.  Otherwise just "roll" up / bunch up the leaves together with the rib and chop finely.


Pour 250 - 300ml (just over a cup) of milk in a saucepan.  Add a knob of butter (about a tablespoon), a grind of salt and pepper and a sprinkling of nutmeg as required.  I like nutmeg so I have quite a heavy hand when adding it to the milk.


Bring the above to the boil.


Meanwhile, add a couple of teaspoons of Maizena (cornflour) to a small container and add enough water to make a thick mixture.  When the contents of the pan are at boiling point, add the cornflour mixture, stirring constantly, until the sauce is thick and bubbling.


Alternatively, if you know how to make a roux with flour and butter, then that should be done before adding the milk, S&P and ground nutmeg.  Then boil gently, stirring constantly, until it is thick and bubbling like a witches cauldron :)


Then add 62.5mls (1/4 cup) to 125mls (1/2 cup) of fresh cream and your finely chopped spinach, and turning down the heat to low, cook for 4 - 5 minutes stirring gently to prevent it catching on the base of the pan.


If you like, you could add some grated cheese, or feta cheese to the mixture - stirring it in just prior to serving.

Creamed spinach and egg

Enjoy :)


To all those who were affected by the horrific events of 2001 - my thoughts and prayers are with you.