Creamed spinach

Valentine Warner says this rich verdant purée is definitely a contender for inclusion in his last meal on earth; it's great to prepare in advance too
Creamed spinach
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 kg spinach
  • 1 large knob butter
  • 1 heaped tbsp full-fat creme fraiche
  • 2 tbsp olive oil
  • 1 cloves garlic, crushed
  • freshly grated nutmeg, to taste

Tips and Suggestions

Valentine prefers older, bigger spinach leaves, which have a stronger mineral taste, for this recipe. If your garlic is soft and has sprouted, leave it out altogether.


1. Wash the spinach thoroughly and then drain it in a colander. Take a pan large enough to take all of the spinach and get it on a high heat. Melt the butter and when it is hot, not smoking, chuck in all of the spinach a couple of handfuls at a time. Spit, crackle and sizzle it will go. Stir away, turning the leaves until all pertness has totally collapsed, adding more as you go. This process will only take a couple of minutes.

2. Turn off the heat. Pressing the spinach againats the side of the pan with a wooden spoon, tip away all the excess water. Stir the spinach and repeat the process, getting rid of more water. Really press that spinach as dry as you can.

3. Put it in the blender and on top of the spinach flop in the crème fraîche, olive oil, garlic, nutmeg and some large-flaked sea salt and black pepper. Be careful with the nutmeg: it lends such a good edge to spinach, but can ruin it if too much is used. Blitz everything up together until the purée is totally smooth. Adjust the seasoning to taste.

4. Heat it up just before you need it. If kept on a slow heat, it will lose its fabulous colour. Creamed spinach is a perfect accompaniment for a fat t-bone steak, pile of chops or hunk of white fish.

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