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RACHEL LETT
A dreamy, creamy way to eat your greens. Creamed spinach is an all rounder that can be paired with any meat or fish, and enjoyed for breakfast, lunch or dinner.
Creamed Spinach
SERVES 6
750g spinach (fresh or frozen)
1 garlic clove, crushed
1 tablespoon butter/ghee
100ml cream
Ingredients
If using frozen spinach, allow it to defrost in a sieve or colander and squeeze out the excess water.
In a wide pan, gently fry the garlic in butter over a low heat for a couple of minutes , until softened—be careful not to brown or burn the garlic.
Add the spinach and cream to the pan, cook over a medium heat for about 7 minutes, until soft, wilted and slicked with cream.
Season with salt and pepper, stir, taste and serve.
Preparation
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