When you find a vegetable recipe that your kids actually eat, you grab it with both hands, hold it close to your heart and cook it again and again. Accept the little win and celebrate. Because that kind a thing ain’t gonna happen as much as you would like.
Creamed spinach is one of my little wins.
All four of my kids love it. Actually three love it. No 4 eats it and doesn’t complain. I’m going to count that as a win.
It all starts with a big bunch of Silverbeet. A very BIG bunch. The stuff literally disappears and reduces to a more realistic serve once you start to cook it. I use a whole bunch to make one small pot of creamed spinach. Don’t let the kids see you make it – it’s a big bunch.
What you will need for your Creamed Spinach Masterpiece
Silverbeet (or spinach)
1 1/2 cups of cream
Salt and Pepper
When I was 17 I waitered at a popular restaurant in South Africa. Their creamed spinach was flippin unreal and one of the few vegetable sides that actually got eaten by every customers.
I wish I had been a bit more interested in food at the time because I spent years trying to recreate the taste from memory.
The biggest mistake I made was using cream cheese to thicken it. Almost every recipe you find for creamed spinach calls for a hunk of cream cheese. It’s not bad. It’s just not as good as this.
Cream is the magic ingredient that takes this recipe from ho hum to OMG.
- 1 big bunch of Silverbeet (washed and finely sliced)
- 1½ cups full fat cream
- 2 tablespoons butter
- 1 onion (finely diced)
- Salt and Pepper to taste
- In a large pan, melt butter and fry onions until golden and soft.
- Add Silverbeet and reduce all liquid until silverbeet starts to fry.
- Pour in cream and simmer for 10 -15 minutes until sauce thickens and liquid has reduced by at least half.
- Season with salt and pepper and serve.