The Farmer’s Direct mystery box challenge continues … this week: English spinach (and a bunch of dill, buggered if I know what I’m going to do with that). Mindful that it might wilt, I immediately whipped it into creamed spinach to serve with sausages and leftover parsnip mash for dinner. Yum.
CREAMED SPINACH
INGREDIENTS: 1 bunch English spinach (thoroughly washed, nothing worse than gritty bits in your creamed spinach, says the voice of experience), 1 chopped garlic clove, 2 chopped green onions, 1 tablespoon olive oil, pinch of nutmeg, pinch of salt, 1/4 cup cream, 1 tsp lemon juice.
METHOD: Saute garlic and green onion in a frying pan with olive oil until softened. Add spinach, fry until just wilted. Add cream, salt and nutmeg, stir. Heat until almost to the boil. Turn off heat, sprinkle with lemon juice. Serve.
PS I chucked in lots of chilli too. I’m a chilli addict. Nearly blew Husband’s head off, as he wasn’t expecting it.
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