Creamy Nutmeg Spinach
Fresh spinach sautéed quickly in cream with onion, garlic, Parmesan, and nutmeg. A rich, green side dish with minimal effort.
- Time
- 15 min
- Serving
- 321 kcal
- Ingredients
- ≈ $2.12
- Protein
- 15 g
Ingredients
- 1 Spinach (frozen)pack 400 g ≈ $1.90 220 g
- 2 Cream 10%pack 500 ml ≈ $2.40 70 ml
- 3 Butterpack 180 g ≈ $1.58 12 g
- 4 Onions≈ $1.60 per kg 35 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Nutmeg 1 g
- 7 Parmesanpack 200 g ≈ $6.00 18 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the spinach1 and squeeze out excess water.
Heat the oil, sauté the onion4 for 3 minutes until soft, then add the garlic5 and cook for 30 seconds.
Add the spinach1 and warm through for 2 minutes.
Pour in the cream2, add nutmeg, salt, and pepper, then simmer for 4–5 minutes until thickened.
Stir in the grated Parmesan7 and remove from heat.
Tips
- Why it works
- Squeeze the spinach dry so the cream doesn't turn into a watery mush. Wet leaves thin the sauce and lengthen the cooking.
- Substitutions
- Use 20% sour cream instead of 10% cream. It will be thicker but tangier. Swap the parmesan for grated processed cheese (20 g), though the flavor will be less rich.
- Common mistakes
- If the spinach is still bright green and the cream hasn't thickened, it's undercooked. Give it 2-3 more minutes on low heat.
- Storing and reheating
- Keeps 2 days in the fridge. Reheat in a pan for 3 minutes, adding 10 g of cream so it doesn't dry out.
- Serve with
- Serve with boiled potatoes or noodles to soften the richness of the cream and cheese.
Comments 0
Sign in to leave a comment.
No comments yet.