Creamed spinach

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
2 (280g) packages frozen spinach, thawed
2 tsp olive oil
2 small shallots, finely chopped (about 80g)
12g plain flour
350ml semi-skimmed milk
120ml low-sodium chicken stock
30ml fat free evaporated milk
Pinch ground nutmeg
Salt and freshly ground black pepper
1) Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 mins. Add the flour and cook, stirring, for 30 secs. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 mins. Add the spinach and simmer until tender, about 5 mins. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.

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