Cheats Creamed Spinach
My cheats creamed spinach recipe is something that I’ve tweaked over the years.
I remember the first time I had creamed spinach. It was part of the celebration meal at Mortons, The Steakhouse in San Fransisco that my now husband and I enjoyed the night we got engaged on holiday.
Over the years I’ve developed this simpler recipe without the need of a roux and endless stirring. It’s something I tend to have in the winter months with lots of freshly grated nutmeg and it’s lovely with sweet turkey meat!
Ingredients for 4-6 servings
|White Onion, cut into rings
|Creme Fraiche (reduced fat)
|Salt & Pepper to taste
- Large Frying Pan with lid
- Wooden Spoon
- Microplane Grater
- Place a large frying pan onto the heat.
- When warm, add the butter along with the onion and take a moment to coat the onion with the butter before covering with the lid and turning down the heat.
- After a few minutes the onion will have softened so start to add handfuls of spinach to wilt.
- A speedy way to wilt spinach is to pop the lid back on for a minute or so.
- Repeat until all of the spinach has been wilted in the pan.
- Add the creme fraiche to the pan and take a few minutes to incorporate it into the spinach and onion mix.
- Turn the heat up so that the creme fraiche starts to bubble.
- As the creme fraiche cooks, it will reduce and thicken.
- When the sauce is thick and creamy, reduce the heat and add a little seasoning to taste.
- Grate the nutmeg into the pan until you have grated at least half of the whole nutmeg into your spinach mix.
- At this stage stir and taste the creamed spinach and feel free to add more seasoning or grate more nutmeg into the mixture.
- The amount of creamed spinach I made would feed 4-6 people, but adjust the amount accordingly.
- When you add your creamed spinach to your serving dish, add a little extra grated nutmeg as a garnish.
- I recommend using raw spinach instead of frozen as once defrosted, the frozen spinach gives off a lot of water which can take some time to remove by squeezing the spinach in a tea towel – not to mention it’s messy!
- I use reduced fat creme fraiche and not low fat. The low fat variety will probably split and spoil your dish.