It’s a shame how much spinach wilts when cooked. The last days where – finally – sunny, warm and very inviting to do some garden chores, so I harvested all the rest of the spinach that I grew over the winter and that literally exploded over the course of April.
Yielded two large bags of best homegrown “organic” spinach and decided to make cream spinach from it to freeze. I made six bowls and got six freezer bags with about two portions each.
A hint on growing spinach over the winter: Sow some in the greenhouse or raised bed in early november, water – and then forget about it. Don’t care. It easily copes with cold and frost and in spring it’ll start to grow first moment it see’s a chance. You’ll have lots of spinach by end of March/beginning of April. Anyway, here’s how to make cream spinach:
Ingredients:1kg fresh spinach1 large onion 1 tbsp butter (heaping) 250ml heavy cream Salt, pepper, nutmeg |
Method:Thoroughly (!) wash your spinach and pluck into smaller pieces. Rinse well again. Chop the onion finely. In a large pot over medium-high heat melt the butter and slowly fry the onion until translucent but not browned. Add the first batch of spinach and let wilt with the lid closed. Add the second batch, stir well, close the lid until wilted. Repeat. As soon as you’re properly disappointed about how little green is left in the pot, add the cream, stir and let cook for about 5 min. I don’t recommend more because it’ll turn out way too mushy. Season with salt, pepper and some nutmeg, fill into freezer bags and that ‘s it. |
