Creamed Spinach

Method

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1. If using fresh spinach, wilt it in a large dry pan in batches over high heat, about 90 seconds a batch, until just collapsed. Tip into a colander.

   Mark done Start 90 sec timer

2. When cool enough to handle, gather the spinach into a tea towel and wring it out hard over the sink. Keep going until it stops dripping, then chop it roughly.

   Mark done

3. Melt the butter in the same pan over medium heat and cook the onion 8 minutes until soft and translucent, then the garlic for 1 minute.

   Mark done Start 1 min timer

4. Whisk the cornflour into the milk until smooth, then pour it into the pan with the cream.

   Mark done

5. Simmer 4 minutes, stirring, until it thickens enough to coat a spoon.

   Mark done

6. Fold in the chopped spinach and cook 3 minutes more, stirring, until it is heated through and the sauce clings to it rather than running off.

   Mark done

7. Take off the heat and stir in the Parmigiano, salt, pepper, nutmeg and lemon juice.

   Mark done

8. Taste — it should be assertively seasoned and unmistakably nutmegged — and serve hot.

   Mark done

Chef’s Tips

• Wring it dry. A kilo of spinach reduces to about 250 g, and the difference is water you do not want.
• Nutmeg is not optional in this dish; it is what makes it taste like a steakhouse side.
• Frozen leaf spinach works well and saves the wilting step — just thaw and wring.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A steak
• Prime rib
• Roast potatoes

Storage & Reheating

Refrigerated for 3 days. Reheat gently with a splash of cream, stirring; it thickens hard when cold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.