Creamed spinach
A classic vegetable side dish.
Ingredients
1kg (about 4 bunches) English spinach, stems removed, washed
50g unsalted butter
1 brown onion, finely diced
1 garlic clove, finely diced
1½ tsp sea salt and ground pepper
250ml pure cream
½ tsp lemon juice, squeezed
Method
Add the spinach in batches to a large hot frying pan and stir constantly for about 2 minutes. As each batch wilts, remove and place in a strainer, squeezing out the excess water with the back of a spoon.
Melt the butter in a pan. Add the onion and garlic and cook over low heat for about 8 minutes, or until soft. Add the spinach, salt and pepper and cook for 1 minute. Add the cream, simmer, and cook for about 2 minutes. Stir in the lemon juice.
In a blender or food processor, blend the mixture until fine and well combined. Check the seasoning, then serve.
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- Spinach & silverbeet
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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