This easy creamed spinach is absolutely delicious and a super quick side dish. It also makes the perfect omelette filling and is excellent on grilled cheese.
It’s been a long time since I’ve sat down to write a blogpost. I thought August was going to be a pretty chilled month for us but it turned out to be the craziest month yet. And even though I had the best intentions to get a ton of content done and uploaded for you guys, life happened and that didn’t happen.
C’s darling granddad passed away at the beginning of August. He had battled illness for a long time and we were prepared for it but it still always comes with so much sadness. So we took a few days off. Then we went to Cape Town for a few days to review a few restaurants and see my younger brother who is living there while doing his master’s in law. And here we are, almost 20 days after my last blog post.
And to ease my way back into things I decided to share my easiest but most delicious version of creamed spinach. I make this creamed spinach recipe more than I’d like to admit. It is served alongside grilled or roast meat and fish, for breakfast on toast with eggs and bacon and crammed into completely decadent grilled cheese sandwiches. I have been known to eat it straight out of the pan for a lazy lunch too. It’s just so good! This recipe takes all of 10 minutes to throw together and is vegetarian, gluten free and low carb. I mean, what more could you ask for?
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 garlic cloves, crushed (to taste)
- 8 cups baby spinach, washed
- pinch of grated nutmeg
- ½ cup cream
- juice of ½ lemon
- salt & pepper to taste
- Melt the oil and butter together then add the garlic and allow to gently cook until the garlic is soft and fragrant.
- Add the spinach, salt, pepper and nutmeg and allow the spinach to wilt in the pan.
- Pour over the cream and lemon juice then allow to cook for another minute or two until the spinach is cooked through.