Creamed spinach

By Sonja Jordt | Published 1 April 2010

For the best flavour, use freshly ground black pepper and sea salt.

I love spinach – and this recipe is delicious, even though it might not meet the approval of the Weigh-Less contingent. It also makes a good topping for a baked potato.

You need (for 6 people)
• 1 onion, chopped
• 1 tablespoon butter
• 500 g spinach, washed and with the white stems cut out
• ½ cup double-thick cream
• 2 tablespoons grated parmesan
• freshly grated nutmeg
• salt and black pepper

Here’s how
1. Softly softly. Melt the butter in a medium-sized pan and fry the onion until soft.
2. Green power. Add the spinach to the pan (don’t worry about the amount, it will cook down to less than two cups when done). Leave it to cook for a few minutes until it starts to wilt.
3. Now for the rest. Stir in the cream and half of the cheese and add the nutmeg, salt and pepper. Heat through.
4. Final flourish. Sprinkle the remaining parmesan over the spinach before serving.

Other recipes to try out:
Bean and artichoke salad
Effortless veggies

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