Garlic Creamed spinach
With this garlic creamed spinach, the garlic highlights the assertive flavor of spinach. Cloves & nutmeg also brings about another dimension of flavor which makes the dish damn delicious. You wouldn't want to skip them.
Ingredients
- 4 bunches Spinach, chopped
- 1 cup coconut cream or double cream
- 1 tbsp corn flour or all purpose flour
- 2 tbsp cooking oil
- 1 large onion, diced
- 4-6 cloves of garlic, minced
- 2 whole cloves
- 1 pinch fresh nutmeg, grated
- Sea salt & black pepper to taste
Instructions
- Begin by chopping the spinach. In a large cooking pot, cook the spinach for about 5-7 minutes. Drain the excess water and set aside.
- In the meantime, dissolve the corn flour in the coconut cream or double cream to make a slurry.
- In a large cooking pot, heat the cooking oil over low heat; add the diced onions and cook for 5 minutes or till they are translucent. Stir in the minced garlic and cook till fragrant for about a minute.
- Add in the coconut cream or double cream slurry, cloves, grated nutmeg, sea salt & black pepper and cook till the cream reduces.
- Remove the cloves then stir in the pre-cooked spinach. Mix well for the spinach to be coated with the cream. (You can add a dash of water if you find the cream too thick).
- Switch off the heat and serve with any main of your choice.
Notes
To make it dairy free, use coconut cream instead of double cream.
To make it gluten free, use corn flour instead of all purpose flour.
Incase you don't have whole cloves, you can use half a teaspoon ground cloves powder though the flavor will be a little different.
You can substitute the fresh grated nutmeg as well with a quarter teaspoon of ground nutmeg powder as well.
The amount of garlic you use if really up to you. You can use more or less depending on what your palette desires.
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