← Nouns Cooking · American

Ingredients

• 900 g frozen leaf spinach, thawed and squeezed very dry
• 3 tbsp Butter
• 2 Shallot, finely chopped
• 2 cloves Garlic, finely chopped
• 360 ml double (heavy) cream
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 pinch freshly grated nutmeg
• 1 pinch Cayenne pepper (optional)
• 50 g parmesan or vegetarian hard cheese, finely grated

Method

1. Wring the thawed spinach out in a clean tea towel until no more water drips, then chop it roughly.
2. Melt the butter in a large frying pan over medium heat. Cook the shallots for 3–4 min, until soft, then add the garlic for 30 seconds.
3. Pour in the cream, add the salt, pepper, nutmeg and cayenne and simmer for 5–7 min, until reduced by about a third and thick enough to coat a spoon.
4. Stir in the spinach and cook for 2–3 min, until hot through and creamy. Take off the heat and stir in the parmesan. Taste for seasoning and serve.

Tips

• Squeezing the spinach really dry is the secret; any water left will thin the sauce.
• Using fresh spinach? Wilt about 1.5 kg in batches, cool, then squeeze and chop.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef The Modern Proper Jo Cooks