6 packages (10 ounces each) fresh spinach
3 tablespoons olive oil
4 medium onions, coarsely chopped
3 tablespoons flour
1 1/2 cups liquid from cooking spinach
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
3/4 cup heavy cream
1 hard cooked egg (for garnish)
3 tablespoons olive oil
4 medium onions, coarsely chopped
3 tablespoons flour
1 1/2 cups liquid from cooking spinach
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
3/4 cup heavy cream
1 hard cooked egg (for garnish)
method
1. Rinse the spinach and cook it in just the water that clings to it from washing in a large, tightly covered pan.
2. When it wilts completely, lift the spinach from the pan with a slotted spoon.
3. Leave the cooking water in the pan; you'll need it later.
4. Drain the spinach and chop it coarsely. Set it aside.
5. Heat the oil in a skillet and cook the onions for 10 minutes or until they are soft but not brown.
6. Add the spinach, flour, spinach cooking liquid, nutmeg, salt, pepper and cream.
7. Reheat the mixture, stirring.
8. Taste for seasoning and transfer to a serving dish.
9. Work the egg through a fine sieve onto the spinach.
Serve at once.
2. When it wilts completely, lift the spinach from the pan with a slotted spoon.
3. Leave the cooking water in the pan; you'll need it later.
4. Drain the spinach and chop it coarsely. Set it aside.
5. Heat the oil in a skillet and cook the onions for 10 minutes or until they are soft but not brown.
6. Add the spinach, flour, spinach cooking liquid, nutmeg, salt, pepper and cream.
7. Reheat the mixture, stirring.
8. Taste for seasoning and transfer to a serving dish.
9. Work the egg through a fine sieve onto the spinach.
Serve at once.
serving amount
serves 6 - 8
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