I've had a huge bunch of spinach left in the fridge and decided that a creamed spinach will be the ideal side to my grilled meat. Creamed spinach uses heavy cream but if you run into a situation like me where you don't keep heavy cream at home, you can always subsitute with some milk and butter. If using low fat milk, do add in 1/2 tablespoon of flour and you are all set to go.
Ingredients:
1 packet spinach, washed and drained
1/2 clove garlic, minced
3 shallots, minced
2 tablespoons butter
1/4 cup heavy cream (or 1/4 cup milk with 1 tablespoons butter)
pinch nutmeg
salt and pepper to season
Method:
Bring a pot of salted water to boil. Add in the spinach and cook for about 2 minutes. Drain, squeeze the water out of the spinach and chop finely.
In a saucepan, heat 2 tablespoons of butter and add in shallots and garlic and cook for about 2 minutes.
Add in the spinach, cream, nutmeg and salt and pepper. Stir and cook for about 4 minutes or until the liquid has reduced and reached a thickened consistency.
