Creamed Spinach & Parsley
An Original Recipe by Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 10 minutes
- 1 large bunch flat leaf parsley
- 2 cups baby spinach
- 1 golden eschallot, peeled
- 2 cloves garlic, peeled
- 1 tablespoon oil or butter
- 1.5-2 cups cream (depending on how much sauce you want)
- Salt & Pepper
- Freshly grated nutmeg
Step 1 - Put a kettle-ful of water onto boil. Meanwhile pick the leaves from the parsley and place them in a medium sized saucepan or pot (I just put it in the saucepan I'm going to saute it in). Pour the boiling water over and cover with a lid and allow to soften for 1 minute. Add the spinach leaves and stir around and allow these to wilt.
Step 2 - While they are wilting, finely dice the eschallot and garlic. Drain the spinach and parsley in a colander and squeeze the spinach and parley mix and chop roughly maybe half a dozen times (you don't have to chop it very much). Heat the saucepan on medium heat.
Step 3 - Add oil to the frypan and saute the eschallot and garlic and cook until softened. Add the cream - if it is too cold it may spit a little. Simmer until the cream has reduced and thickened by about a third. As you can see mine was quite creamy and I used 2 cups but use less if you don't want as much creamy sauce (although it is delicious!). Add in the spinach and parsley and simmer. Season with salt and pepper and grate a generous amount of nutmeg on top.