Creamed Spinach

Creamed spinach is a favourite side of American steakhouses: thick, creamy, rich – quite different from the Hungarian spinach stew. It is perfect alongside roast meats.

1. Drop the 600 g spinach into boiling salted water for 1 minute (blanching), then plunge it immediately into cold water, so it keeps its vivid green colour.

2. Squeeze out its liquid thoroughly – this step decides whether the dish is creamy or watery. Then chop it coarsely.

3. In the 40 g butter sweat the finely chopped onion and the 2 cloves crushed garlic glassy.

4. Sprinkle over the 2 tablespoons flour, stir it in, then pour in the 200 ml cream and cook it thick.

5. Fold in the spinach, season with a pinch of nutmeg, 1 teaspoon salt and a pinch of pepper.

6. Cook together for 3 minutes, until it is a creamy, uniform side dish.

Tip: This is made with cream, without milk or a roux – that is why it is thicker and denser than the Hungarian stew.