Creamed Spinach & Shallots
This is one of those recipes that makes every single dinner you have it with – better!
Now that it’s sausage and mash season I’m literally making this on repeat at the moment…
It’s honestly the creamiest, most moreish side…it’s ridiculously easy to make AND you can even freeze it – you’re really not going to believe how good this is!
Have it with steak and chips, stick it on the side of a roast, have it in a toastie, or with sausages a big pile of mash and a puddle of gravy!
I’ve written up the recipe for this below, let me know what you’d have this with! A x
Feeds 4 as a side dish
200g shallots finely sliced lengthways
2 cloves garlic finely chopped
A pinch of nutmeg
1/2 tsp ground black pepper
400g fresh spinach leaves
200ml double cream
70g finely grated mature cheddar
Salt
Heat a drizzle of oil in a large, deep, non-stick pan with a lid. Add the sliced shallots and fry on a medium heat for 7 minutes, stirring regularly.
Stir in the garlic, nutmeg and black pepper. Fry for a further 2 minutes.
Add the spinach and place the lid on the pan. You may need to cook the spinach down a little to make room to add more. Simmer for about 5 minutes, occasionally moving the top spinach to the bottom of the pan so it all wilts.
When the spinach has wilted press it together at the bottom of the pan to squeeze out any excess moisture.
Stir in the cream and grated cheese and season with salt.
Gently heat through and serve
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