Fast Recipes

Creamed spinach

Sometimes all that's missing is a simple side dish. Creamed spinach is about as simple as it gets (and it goes with just about anything).

By Lisa Featherby
  • 10 mins cooking
  • Serves 4
  • Print
Some side dishes can be a little bit more trouble than they're worth. Not this creamed spinach. Our recipe isn't just easy to whip up, it's also wonderfully versatile: try it with a grass-fed sirloin steak, or on toasted sourdough with poached eggs for brunch.


  • 20 gm butter
  • 4 golden shallots, diced
  • 900 gm spinach, washed and dried well, trimmed and coarsely chopped
  • 2 tbsp crème fraîche, plus extra to serve
  • 2 tbsp double cream
  • Lemon juice, to taste


  • 1
    Melt butter in a large saucepan over medium heat, add shallot, and stir until softened (6-8 minutes). Add spinach, season with salt to taste, and stir occasionally until wilted (2-4 minutes). Add crème fraîche and cream, bring to a simmer, then remove from heat.
  • 2
    Blend spinach mixture with a hand-held blender until smooth and season with lemon juice and salt to taste. To serve, dollop crème fraîche on top and season with pepper to taste.