vickys zesty creamed spinach gluten dairy egg soy free

Ingredients vickys zesty creamed spinach gluten dairy egg soy free

4 tbsp sliced toasted almonds
360 grams fresh spinach leaves
240 ml coconut or almond milk
75 grams onion finely diced
2 tsp sunflower spread/butter
1 1/2 tsp grated orange zest
1 1/2 tsp grated lemon zest
1 pinch ground nutmeg
1 salt & pepper to taste

how to make vickys zesty creamed spinach gluten dairy egg soy free

To toast almonds, dry fry them in a pan until slightly golden and you can smell the nutty aroma

Put the spinach in a large pan with a few tablespoons of water. Put the lid on and steam the spinach over a medium heat until the leaves have wilted

Squeeze the excess water out of the spinach and roughly chop

Put the milk and zests in a small saucepan and simmer, stirring frequently, until the liquid has reduced by half

Melt the butter in a frying pan and fry off the onion until translucent

Add the spinach to the onion pan and cook until all the liquid has evaporated away

Add the reduced milk mixture to the spinach & onion and stir in

Season with a pinch of nutmeg, some salt & pepper and cook until thickened

Serve in a bowl, garnished with the toasted almonds

Goes great with turkey, chicken, ham, steak and fish