I’m trying to get us to eat a greater variety of vegetables so this week’s experiment was with spinach – a creamed version. (The adults skipped the carbs with this meal to make up for the cream!) We love eating creamed vegetables with something plain and pan-fried like steak, chicken breast or today’s option, seabass fillets. It took only 15 minutes to cook so it’s perfect for a weekday dinner after work.
There will be a photo to go with this recipe at some point in the future. I struggle with getting the photos done on weekdays in the winter as I much prefer to photograph food lit with soft natural light and there’s not much of that around in the UK when I’m cooking dinner at 6pm in the depths of winter! I’ve experimented using daylight bulbs but even with some sheer cloth diffusing them, they still don’t produce the same beautifully soft effect as natural light on a cloudy day or the diffused, reflected daylight from a north-facing window. So bear with me, and just imagine what creamed spinach looks like for the time being 🙂
serves 2-3 as an accompaniment
1 medium onion
1 tablespoon olive oil
1 garlic clove
A grating of nutmeg
1 teaspoon of fresh thyme leaves
1 x 260g bag of spinach, washed
3 tablespoons double cream
2 heaped tablespoons freshly grated parmesan
- Slice the onion in half, then slice into thin half moons.
- Heat the olive oil in a medium sized saucepan then add the onion and fry over a medium heat until soft (approximately 2 minutes).
- Crush the garlic into the pan and cook for another minute.
- Add the grated nutmeg and the thyme leaves and stir well.
- Add the spinach. It looks like there’s too much but it will quickly wilt down to a fraction of the size. Give it a good stir as it wilts.
- Lower the heat slightly then add the cream and the grated parmesan, stirring again.
- Heat through for a couple of minutes.