06 Jun Spinach with Fresh Cream
Spinach with Fresh Cream
6 June 2020
PREP. TIME: 10 MIN - COOK TIME: 10 MIN - SERVES: 4
Elizabeth David describes this as 'one of the most delicious vegetable dishes in the whole of French cookery.' Quite a statement and I am in agreement. Try serving it as a separate course. I also use this mixture to make a canape by heaping a spoonful onto rounds of bread fried in olive oil.
In the unlikely event that you have any left over - simply reheat it in a double boiler or over the lowest possible heat with your undivided attention. Do not let it stick to the base of the pan.
ingredients for 4 - 5 serves
1.5 kg (or 2 bunches) of fresh spinach
Salt and freshly ground black pepper
3 tablespoons butter
115 mls double cream
A large sink to wash the spinach in; A chopping board and paring knife; A large, shallow pan with a lid; Measuring cups and spoon; Colander; Kitchen Knife; Small saucepan to boil the cream; Medium saucepan to assemble the dish; Heat distributor mat.
Prepare the spinach
Trim and remove the coarse stalks and any discoloured or wilted leaves.
Wash the spinach in several washes of clean water, being sure to remove any grit and sand.
Stand the spinach in a colander until you are ready to use it.
Cook the spinach:
Place the pan over moderate heat.
Add a handful or two of the freshly washed leaves. Toss them with tongs and once these leaves are collapsed add about 2 teaspoons of salt.
Dissolve the salt in the water in the pan.
Add a few more handfuls of leaves and toss them with the tongs. As these leaves collapse continue adding more - this should only take a minute or so before all of the leaves are in the pan.
Cover the pan with a lid and continue cooking for another minute or so until all of the leaves are collapsed.
Toss well and remove from the heat.
Using tongs, transfer the cooked spinach from the pan to a colander and allow the spinach to cool and drain through the colander.
When the spinach is cool enough to handle, take a handful at a time and squeeze it as dry as possible.
Place the squeezed spinach on a chopping board and chop it finely.
Gently heat the cream in a small pan and bring it to a boil
Melt the butter in a medium size saucepan and stir in the spinach - a little at a time.
Gradually stir in the boiling cream.
Grate nutmeg and combine well.
Check the seasoning and add more salt and pepper to taste.
If you are not serving the spinach straight away, cover the pan and place over the lowest heat to keep it warm. Use a heat distributor under the pan if you have one.
You can use 500g frozen spinach instead of fresh. I recommend the Elgin brand - available from the Fruit Palace in Ripponlea.
Simply, thaw and drain the spinach. Squeeze it dry and proceed to Step 4.
Recipe by Elizabeth David - French Provincial Cooking
Adapted by Elizabeth Peddey
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