Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
The steakhouse classic: tender spinach folded into a rich garlic and Parmesan cream with a grating of nutmeg.
Side dish. Good with steak, roast chicken or grilled pork chops. Find a main
Equipment: Large saucepan, sieve
Measures and names
Ingredients
- 500 g spinach, washed
- 20 g butter
- 2 garlic cloves, crushed
- 100 ml double cream (heavy cream)
- 25 g Parmesan or vegetarian hard cheese, finely grated
- 1/4 tsp freshly grated nutmeg
- Salt and black pepper
Method
- Put the wet spinach in a large saucepan over a medium heat, cover and cook for 2-3 minutes, stirring once, until wilted. Tip into a sieve, cool slightly, then squeeze out as much water as you can and roughly chop.
- Wipe out the pan, melt the butter over a medium heat and fry the garlic for 1 minute until fragrant.
- Pour in the cream and bubble for 2-3 minutes until slightly thickened, then stir in the Parmesan and nutmeg until smooth.
- Add the spinach and stir for 1-2 minutes until hot and coated in the sauce. Season with salt and pepper and serve.
Swaps and tips
Squeeze the cooked spinach very well, or the sauce will be watery. 450 g frozen whole-leaf spinach, defrosted and squeezed dry, works well too.
Easy variations
- Stir in a spoonful of cream cheese for extra richness
- Add a pinch of cayenne pepper
- Top with extra Parmesan and grill until golden
- Add a finely chopped shallot with the garlic
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 2 g | 3 g | 18 g | 190 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
