Caroline Conran

Creamed spinach

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Preparation info
  • To Serve

    Four

    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

Succulent spinach to accompany boiled gammon should be cooked in the old-fashioned way with plenty of butter and cream.

Ingredients

  • 450 g (1 lb) fresh spinach or 225 g (½

Method

Wash the spinach and push the leaves into a large pan of boiling salted water. Let it boil for 10 minutes, then drain it thoroughly in a large colander. Chop slightly and press it lightly with a wooden spoon to get rid of excess moisture. If using frozen spinach, cook and drain it in the usual way. Melt the butter in the cleaned saucepan, put back the spinach and stir it round. Sprinkle with a