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.
Jump to RecipeThis dish complements many meat (beef, fish, chicken, lamb and goat) dishes as well as meatless main dishes. It’s pretty easy to prepare and takes less than 20 minutes from start to end. The amount of garlic is really dependent of ones palette. The nutmeg and cloves brings an amazing dimension of taste and hence you wouldn’t wanna miss them. The whole nutmeg is way flavorful compared to ground nutmeg and the whole cloves also are way better than ground cloves. You should however remember to remove the whole cloves at some point coz you wouldn’t want someone biting into them.
Incase one doesn’t have the whole nutmeg or cloves, feel free to use the ground options. It’s better than missing them out.
There are two options on thickening the cream: one is all purpose flour for gluten tolerant people whereas corn flour can be used for gluten intolerant. The cream of choice also has options: you can either use coconut cream for the dairy free/ lactose intolerant people or double cream.
You can serve with any of these chicken recipes.
Preparation & cooking:
Begin by chopping the spinach and dicing the onions.
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.
Perfect with some ugali and pork on the side.
Garlic Creamed spinach
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
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