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Ingredients
- 3-4 good handfuls spinach, well washed
- a dollop of butter
- ¼ medium onion, finely chopped
- 1 scant tspn plain flour
- a good slurp of cream
- sea salt & freshly ground pepper
- a pinch of ground nutmeg
Directions
- Put the spinach in a colander over a large pot and pour over boiling water. Once wilted, drain well, squeeze dry and roughly chop.
- Then melt the butter in a wok (or large pan) and gently sauté the onion until tender.
- Add the drained spinach and toss well.
- Then add the flour, mix well and briefly cook, before adding the cream, seasonings and nutmeg. Toss well and cook until thick. DONâT OVER COOK!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 4 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.3g | 0% |
| Protein 0.08g | 0% |
Reviews
July 13, 2010
Half cream with half vegetable (or chicken) stock could be used, if you prefer.I've cooked/tasted this recipe!
