The Back Yard Lemon Tree

When I make creamed spinach I usually make this Indian version from Madhur Jaffrey but sometimes I get a craving for an old school bowl of creamed spinach like they serve at steak houses or the creamed spinach they used to serve at the long gone, but legendary St Kilda institution Cafe Scheherazade, as a side to their exceptional potato latkes.

Whenever I get nostalgic for the Continental cuisine of my youth I make a big bowl of this spinach seasoned with dill and nutmeg. The original recipe from 2004 calls for baby spinach but I always use whole bunches of the large Spinach. I’ve included the method for using baby spinach (in case you’re desperate and that is the only spinach you have available) as well as for the larger spinach. This creamed spinach is unashamedly rich and decadent, but it has a whole load of spinach in it so it must be good for you… right?

Creamed Spinach

Adapted from the Good Food Guide circa 2004

• 50ml olive oil
• 2 cloves garlic, finely chopped
• 3 eschalots, finely chopped
• 3 sprigs of parsley (or more to taste), finely chopped
• 6 sprigs of dill (or more to taste), chopped
• 600 grams of baby spinach washed and drained OR 2-3 bunches of spinach, washed and finely shredded
• Sea Salt and freshly ground black pepper
• 50grams butter
• 150mls pouring cream
• ground nutmeg, to taste

1. Heat olive oil over medium heat in a large, high sided frying pan. Cook garlic and eschalots for 2-3 minutes until softened and fragrant.
2. Add parsley, dill and spinach, season to taste and cook on a high heat for 2-3 minutes. Add butter cream and nutmeg and cook for a further 3-4 minutes. Remove spinach from pan. Puree 2/3 of the spinach and return pureed and whole spinach to pan. Stir well and gently reheat spinach when ready to serve.
3. If using large spinach
4. Follow step 1. Then place shredded large spinach in pan. Toss spinach through oil, garlic and eschalots until slightly wilted, then place lid on pan and gently saute spinach in pan for about 10 minutes. (There should be enough liquid on the spinach to cook if not add 1-2 tablespoons of water)
5. Add cream, butter, parsley, dill, salt, pepper and nutmeg to spinach and simmer gently, uncovered for a further 5 minutes until spinach is completely cooked. Remove from heat, taste and adjust seasonings.
6. Puree all the spinach and gently reheat when you wish to serve.