Ingredients
- 1.5 kg (3 lb 5 oz) English spinach
- 10 g (¼ oz) butter
- 1 garlicclove, crushed
- ¼ teaspoon freshly grated nutmeg
- 80 ml (2½ fl oz/ 1/3 cup) thick (double/heavy) cream, plus extra, to serve
- 1 tablespoon grated parmesan cheese
Method
1. Trim the tough ends from the spinach stalks and wash the leaves well. Shake the spinach to remove any excess water, but do not dry completely.
2. Melt the butter in a large frying pan. Add the spinach, garlic and nutmeg and season with sea salt and freshly ground black pepper. Cook over medium heat for 4 minutes, or until the spinach has just wilted.
3. Transfer the spinach to a sieve and press down well with the back of a spoon to squeeze out the excess moisture. Place the spinach on a chopping board and finely chop using a mezzaluna or sharp knife.
4. Gently heat the cream in the frying pan. Add the spinach and stir to warm through.
5. Pile the spinach into a serving dish. Top with another dollop of cream, sprinkle with the parmesan and serve.
