For years I thought blanching was a total waste of time and unnecessary. In fact it is essential and not much of an extra effort. Blanching vegetables in salt water for 1-2 minutes improves the flavours and texture of the spinach considerably. Children are much more likely to eat this vegetable if it has been prepared the traditional way by blanching and coating in pat of natural fat. Blanching removes any anti-nutrients present in the dark leaves that are responsible for leaving a bitter, unpleasant flavour. Butter is rich in fat soluble vitamins meaning your body will absorb, not waste, the bountiful supply of excellent nutrients in this dark green vegetable.
I bought my spinach from Rashid who advised me not to discard the tips of the stems. He swore they were rich in nutrients and flavour. Following his advice I kept mine and I have to agree – they tasted good. Give it a go.
1 kg of spinach.
A generous glug of cream.
A generous glug of buttermilk.
Salt & pepper.
Bring a pot of water to the boil and add 1 tbs. of salt. Whilst the salt water comes to the boil wash the spinach thoroughly to remove any excess sand and soil on the leaves.
Once the water is boiling dip the spinach into the water and leave to boil for 1-2 minutes.
Pour the water and spinach into a colander and rinse the spinach under cold water. Squeeze as much of the water as you can out of the leaves.
Chop the leaves into small pieces and place in a blender with some cream and buttermilk, some salt and some pepper. Whizz in the blender until the spinach has pureed. Pour it into a saucepan on a medium heat to heat up the creamed spinach before serving.