It's Friday, which is my favourite day of the week. I am sure a million others are with me on that one. So, yes we all love the anticipation of the weekend. For me, that usually means taking more time to make some good food. I was out shopping earlier today and picked up a whole load of ingredients to see us through the weekend. I am planning on a few new dishes that I will hopefully get on the blog next week. In the meantime, here is a spinach dish I whipped up earlier.
This is an old classic side dish that I absolutely love. I don't make it nearly often enough and that just might have to change. Spinach is a great food that is full of goodness and energy boosting. I am sure we could all use that from time to time. Today we served it with some pan fried hake and it was the perfect side dish to a simple fish. Great easy food!
Note: When making the sauce and after you have added the spinach, if you think it is too thick, just simply add a little more milk and simmer over a low heat for just a minute. This will easily thin it out without taking away from the flavour.
I used salad onions in this recipe as I really love the flavour. They are not too dissimilar to leeks. You could just as easily substitute leeks to get a similar flavour. I probably wouldn’t recommend white onions as they are sharp and don't carry the same taste.
Serves as a great side dish to any roasted meat, chicken or fish. It is honestly really good stirred into pasta and topped with parmesan cheese. Endless possibilities.
Serves 4 / Prep time: 5 minutes / Cook time: 10 minutes
1 Bag spinach, 300 grams
2 Salad onions, chopped and green ends discarded
2 Tablespoons butter
1 Tablespoon flour
3/4 Cup/180 ml Milk
1/3 Cup/80 ml cooking cream
Sea salt to season
Fresh cracked black pepper
Put the spinach in a colander and pour over boiling water. Leave to drain and squeeze out any excess water.
In a medium saucepan set over medium heat, add the butter and onions. Cook for about 5-7 minutes or until the onions have softened. Add the flour and stir vigorously. Gradually start pouring in the milk and whisk until a smooth sauce forms. Pour in cream and season with salt and pepper. Add wilted spinach, bring to a simmer and remove from heat. Serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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