Creamed Spinach
Creamed Spinach
Ingredients
- 2 cups fresh double cream
- 1 garlic, whole head, grated
- 1 bunch fresh rosemary, crushed to release oils
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg, freshly grated
- 1 pound leaf spinach
- to taste salt
- to taste black pepper
Instructions
- 1
Pour the fresh double cream into a medium pot. Add the grated whole head of garlic, the crushed fresh rosemary, cayenne pepper, and freshly grated nutmeg to the cream. Stir to combine all ingredients.
⏱️ 5 min
- 2
Place the pot over medium-high heat and bring the cream mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, allowing the cream to reduce and thicken. This process should take approximately 20-30 minutes, or until a nice thick consistency is achieved. Stir occasionally to prevent scorching.
⏱️ 30 min
- 3
Once the cream reduction is thick, carefully pass it through a fine-mesh sieve into a clean bowl. Press down on the solids in the sieve to extract as much of the flavored cream as possible. Discard the garlic and rosemary solids.
⏱️ 5 min
- 4
While the cream is reducing, cook the leaf spinach. You can steam, boil, or sauté it until wilted. Once cooked, transfer the spinach to a colander and, once cool enough to handle, squeeze out as much excess water as possible. This is crucial for preventing a watery creamed spinach. Then, finely chop the squeezed spinach.
⏱️ 10 min
- 5
In a clean pan, add the chopped spinach and the sieved cream reduction. Stir well to combine. Heat the mixture over medium heat until warmed through, stirring constantly. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 5 min
- 6
Serve the creamed spinach hot as a side dish or as a dip for chips.
Kitchen Tools
Nutrition Facts (per serving)
Creamed Spinach
- 2 cups fresh double cream
- 1 garlic, whole head, grated
- 1 bunch fresh rosemary, crushed to release oils
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg, freshly grated
- 1 pound leaf spinach
- to taste salt
- to taste black pepper
Instructions
- 1
Pour the fresh double cream into a medium pot. Add the grated whole head of garlic, the crushed fresh rosemary, cayenne pepper, and freshly grated nutmeg to the cream. Stir to combine all ingredients.
⏱️ 5 min - 2
Place the pot over medium-high heat and bring the cream mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, allowing the cream to reduce and thicken. This process should take approximately 20-30 minutes, or until a nice thick consistency is achieved. Stir occasionally to prevent scorching.
⏱️ 30 min - 3
Once the cream reduction is thick, carefully pass it through a fine-mesh sieve into a clean bowl. Press down on the solids in the sieve to extract as much of the flavored cream as possible. Discard the garlic and rosemary solids.
⏱️ 5 min - 4
While the cream is reducing, cook the leaf spinach. You can steam, boil, or sauté it until wilted. Once cooked, transfer the spinach to a colander and, once cool enough to handle, squeeze out as much excess water as possible. This is crucial for preventing a watery creamed spinach. Then, finely chop the squeezed spinach.
⏱️ 10 min - 5
In a clean pan, add the chopped spinach and the sieved cream reduction. Stir well to combine. Heat the mixture over medium heat until warmed through, stirring constantly. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 5 min - 6
Serve the creamed spinach hot as a side dish or as a dip for chips.