Cream Spinach

Cream spinach is not only delicious if prepared correctly it is as well brimming with lots of health benefits. It is assisting in 

skin care, helps to improve the eyesight, regulates blood pressure, has 

anti ulcerate properties, helps to build stronger muscles and is full of minerals and vitamins to name only a few of the benefits that are attributed to this heavy green plant. This recipe is quick and easy to prepare and the whole family loved it.

Cream spinach in a panCream spinach in a pan

Preparation time: 15 minutes 
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Cooking time: at least 20 minutes
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Resting time: 0 minutes
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Total time needed: at least 35 minutes
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Grade of Difficulty: easy

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Serves 4




Ingredients
for
Cream Spinach

  • 700 gram / 1.54 pounds fresh spinach, washed and roughly chopped. We used indigenous dune spinach that is endemic to the Western Cape of South Africa but you can easily replace it with leaf spinach or chard this will have no negative influence on the recipe!
  • 2 tbsp. butter
  • 1 onion, finely chopped
  • 2 cloves of garlic finely chopped (optional)
  • 2 tbsp. corn flour / starch
  • 1/2 cup fresh (heavy cream)
  • 1/2 cup full cream milk
  • 1/2 tsp. ground cumin
  • 1/2 tsp. granulated vegetable stock (optional - use chicken stock instead)
  • 2 pinches ground nutmeg



Directions

  • Melt butter in a large skillet on medium heat and saute onions till they are soft and beginning to brown, stirring regularly. This should take about 8 to 10 minutes
  • Add garlic and saute for another 2 minutes, stirring frequently
  • Add the spinach and saute for 5 minutes or till the leaves have become soft
  • Sprinkle corn flour over the spinach and stir well
  • Add heavy cream and milk, cover with lid and bring spinach to the boil
  • Add salt, pepper, vegetable stock, cumin, nutmeg, stir well, reduce heat and let  all gently simmer for 5 minutes
  • Take of stove and serve hot with potatoes and eggs, as accompaniment for meat or any dish of your choice.




    Potatoes with fried eggs and chard


    Indian dhal with chard and sweet potatoes


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