Mrs H’s quick and travelling creamed spinach with a secret
“….spinach is full of vitamin A an’ tha’s what makes hoomans strong and helty”Popeye in a 1932 strip
Many people have the idea that Popeye was so strong on account of the iron in Spinach, but in fact, spinach actually contains beta-carotene, which the body converts to vitamin A. Does Vitamin A make you strong? Well, no. It’s essential for a healthy immune system though.
This recipe is based on tinned spinach, Popeye’s spinach of choice. You might think it was horrible, far inferior even to frozen spinach, let alone fresh – but it is not. It is just different.
And if you are travelling and self-catering, or sailing, tinned spinach is incredibly useful. If you’re travelling you can use UHT cream. If you really can’t lay your hands on some cream, you can substitute béchamel sauce.
This is a very easy, and good, way of cooking it. The secret is the Marmite (Marmite haters won’t know it’s there). You can also add a little grated cheese, lemon juice, butter….whatever you have to hand.
This also works with frozen spinach, as well as with aged, on-its-last-legs ‘fresh’ spinach.
Both tinned and frozen (especially in small lumps) spinach is incredibly useful:
- add to soups for extra flavour
- thicken a curry
- add interest to a pasta
Recipe for Mrs H’s quick and travelling creamed spinach with a secret
Serves 3-4 (double is fine for six)
- 2 tins of spinach
- 120ml/½ cup double cream
- 1 fat clove of garlic, crushed with 1 tsp smoked salt
- 1 generous teaspoon of Marmite
- Grinds of both black pepper and nutmeg. Or, even better, instead of pepper, a pinch of Urfa pepper flakes
- Drain the spinach well, pressing it into a sieve to get rid of the surplus liquid.
- Put it in a saucepan, and start to heat.
- Add all the other ingredients. Stir well.
For other posts using spinach on Saucy Dressings follow this link.