Easy creamed spinach

Name: Easy creamed spinach
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 25 mL (1fl oz) olive oil; 1 onion, finely chopped; 500 g (1lb 2oz) spinach; 2 tbsp. plain flour; 300 mL (½ pint) milk; ½ tsp freshly grated nutmeg; 100 mL (3½fl oz) double cream

Once you’ve had spinach this way, you’ll be hooked.

By The GH Kitchen TeamPublished: 26 March 2013

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Yields:

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

25 ml (1fl oz) olive oil
1 onion, finely chopped
500 g (1lb 2oz) spinach
2 Tbsp. plain flour
300 ml (½ pint) milk
½ tsp freshly grated nutmeg
100 ml (3½fl oz) double cream

Directions

1. Step 1
  Heat oil in a medium pan; gently cook onion, covered, for 15min until completely tender.
2. Step 2
  Meanwhile, put half the spinach in a colander in the sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid from the wilted spinach, then put spinach on a board. Repeat with rest of spinach and roughly chop.
3. Step 3
  Stir the flour into the onion pan, cook for 30sec. Take the pan off the heat and gradually add the milk and plenty of seasoning. Return the pan to the heat. Cook, stirring constantly, until the sauce thickens.
4. Step 4
  Add the spinach, nutmeg and cream. Heat through and check seasoning (it will take quite a lot). Serve.

Per Serving:

Calories: 135
Total carbs: 7 g
Sugars: 4 g
Total fat: 10 g
Saturated fat: 5 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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