Creamed spinach

  • 2 (280g) packages frozen spinach, thawed
  • 2 tsp olive oil
  • 2 small shallots, finely chopped (about 80g)
  • 12g plain flour
  • 350ml semi-skimmed milk
  • 120ml low-sodium chicken stock
  • 30ml fat free evaporated milk
  • Pinch ground nutmeg
  • Salt and freshly ground black pepper

Serves: 4 servings, serving size: 180ml

1) Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 mins. Add the flour and cook, stirring, for 30 secs. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 mins. Add the spinach and simmer until tender, about 5 mins. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.

Rule the Kitchen with More Recipe Faves

Creamed spinach
Creamed spinach
Time
25
Serves
4
Difficulty
Easy
Creamed Spinach
Time
20
Serves
6
Difficulty
Easy
Sauteed spinach
Sauteed spinach
Time
8
Serves
4
Difficulty
Easy
Garlic sauteed spinach
Garlic sauteed spinach
Time
5
Serves
4
Difficulty
Easy