Creamed spinach

Creamed spinach

By
From
Meat
Serves
6
Photographer
Dean Cambray

When I was a young commis chef working in a big 5-star hotel kitchen, I spent endless hours picking through great mounds of English spinach, which had to have all the stalks neatly removed. The next step was to wash it over and over again in cold water, before blanching and refreshing it in iced water. The spinach was then squeezed very dry and spread out on trays ready for service. If the sous chef found even a tiny speck of grit or dirt in the spinach I would end up with it thrown at my head!

Life is much easier these days as you can buy pre-washed spinach with the stalks already removed. And a chef friend of mine even has a wonderful creamed spinach dish that she makes using the frozen stuff. Oh how times have changed!

Ingredients

Quantity Ingredient
1kg spinach, washed and stalks removed
50g butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 cup cream
salt
freshly ground black pepper

Method

  1. Bring a large saucepan of water to the boil and blanch the spinach in batches. Transfer it immediately to a sink of iced water, then drain it well and squeeze out as much water as you can. Chop it roughly.
  2. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sweat for about 5 minutes over a low heat, until soft but not coloured. Add the cream to the pan and bring to the boil. Allow it to bubble for 1 minute then stir in the spinach. Stir well and season to taste.
  3. Tip into a food processor and blend to a purée.
Tags:
Meat
Adrian
Richardson
La
Luna
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