This is a quick, simple way to make a beautiful bright emerald creamed spinach,
without going to the trouble of simmering up a white sauce.
However, be warned - if you don't use it immediately (well, within say 15 minutes) the colour rapidly turns a dirty brown.
Makes about 150ml, enough for 2-4
You can keep it fairly successfully if you tightly seal with cling-film,
smoothing the film over the entire surface of the purée.
You'll get some brown spots where there are air-pockets, but you can just scrape those away when you reheat -
which you can do quite effectively with the cling-film still on in the microwave or steamer.
I used a rubber band to seal my cling-film, which wasn't sticking particularly well to the pot I used.
You don't get much out of a 1lb of spinach leaves, but it's very rich and intense - a little goes a long way.
Plenty for 2, a couple of spoonfuls each for 4.
- 3-4 tablespoons double cream
- 1 lb spinach leaves, washed, trimmed
- 1-2 cloves garlic, sliced
- grating nutmeg
Wash the spinach thoroughly, go through and nip off all the thick stalks. Drain well.
Heat a large pan, give the barest of wipes with oil or butter, and throw in the spinach, stirring until it wilts down completely.
Empty into a sieve and press to drain as much water out as possible.
Heat the cream, put the spinach into a small container and blend with cream to taste.
Season with a grating of nutmeg and salt.
Either serve immediately or cover tightly with cling film.
Microwave or steam the covered pot to reheat.