Ingredients
- 450g / 1lb young spinach
- 1 small garlic clove
- 50ml / 2fl oz double cream
- knob butter
- nutmeg, freshly grated
- seasoning
Method
- Remove the tough central veins from the spinach and wash thoroughly. Place the garlic and spinach with the water still clinging to the leaves in a large pan, cover and cook until just wilted.
- Drain thoroughly, pressing out as much of the water as possible, then finely chop in a food processor or blender. Add the cream, butter and nutmeg to taste, then season.