Old-fashioned spinach with nutmeg and cream
I will cook the spinach with cream, butter and nutmeg and then puree it - I really love spinach done this way, or as they do at Grossi Florentino with lashings of butter, garlic, a touch of cream and parmesan cheese. Spinach may be tedious to pick and wash, but when put next to roasted lamb or pan-fried liver or veal, it's worthwhile and deliciously worthy. Tonight, I'm planning to roast a chicken and serve it with brussels sprouts, boiled first then tossed with butter, salt, pepper and fried smoked bacon.
Photo: Marina Oliphant
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- 2 bunches of spinach
- 60g butter
- 1/4 cup cream
- half a whole nutmeg, grated
- salt and pepper
Bring a large pot of salted water to the boil. Pick the leaves from the two bunches of spinach and wash well in water, drain and wash again (spinach can have a lot of sand or grit in the leaves and must be washed well).
Cook the spinach in boiling water for 3-5 minutes, then drain and rinse in cold water. Take small handfuls of spinach and squeeze out as much water as you can. Chop the spinach finely.
Heat a frying pan and add the butter. When it foams, add the spinach. Cook for a few minutes until hot, add the cream, nutmeg, and salt and pepper to taste. Continue to cook until the spinach is creamy but no longer wet. Serve at once.