Double cream, Parmesan cheese and a pinch of nutmeg turn this spinach side into something a little bit special
Ingredients
- 1 tbsp butter
- 200g spinach
- 75ml double cream
- 3 tbsp grated parmesan (or vegetarian alternative)
- grating of nutmeg (optional)
Method
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In a large sauté pan, heat the butter over a medium heat. Tip in the spinach and wilt for 5 mins until all the liquid from the spinach has evaporated.
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Add the double cream and grated Parmesan. Season well and add a little nutmeg, if you like. Serve as a delicious side to smoked haddock.