Spinach with Cream and Sherry
Serves 2
This makes an easy but robustly flavoured side dish, just the thing with steak au poivre. You could also add a small sauteed onion and some stock, and liquidize the lot, for a rich tasting soup.
250 g (9 oz) spinach
1 tbsp sweet or dry sherry
2 tbsp double cream
freshly grated nutmeg
cubes of fried bread
1. Wash the spinach well, and strip out any large tough stalks. Shake dry, then place in a lidded pan on a medium heat and allow it to cook in its own moisture.
2. When the leaves are well wilted, squeeze out any moisture and return them to the pan. Add the sherry and allow it to bubble up for a few seconds.
3. Stir in the cream, and season with nutmeg and salt and pepper. Serve scattered with cubes of fried bread.
