Creamed Spinach

I am an advocate of 100/0 Aga cooking. Must be the overachiever in me. The 80/20 rule is so 1960's, when petro was cheap and wasting natural resources was in vogue. Let me back up a little for those not up on our hip Aga jargon. The 80/20 rule is something old school Agaheads came up with. The rule is pretty simple. Cook 80 percent of your food in the oven and 20 percent on the Boil or Simmer Plate. Limit the heat loss as much as reasonably possible. I am not reasonable.  My rule, more of a goal really, is to cook everything in the oven. Goal accomplished for this dish.

Large amounts of fresh leafy greens are difficult to deal with no matter what kind of cooking appliance you have. Big pots of boiling water,stuffing in all the greens and attempting to stir the product without making a mess is not easy. No wonder most spinach recipes start by telling you to defrost the frozen cooked spinach.  This technique takes advantage of the way your Aga Roasting Pan and Aga Sheet Pan fit together.

Let's see how this went down in the Aga Kitchen. Should take less than hour from fridge to table and about 10 minutes actual working time. It  reheats beautifully so make it a day ahead if needed and it's real good tossed with gnocchi.

Creamed Spinach Aga Style

Gather up these ingredients.....

  • 2 nice bags of fresh spinach, about a pound
  • 1/2 of a medium sized onion
  • 1/4 cup of olive oil or butter
  • 1/4 cup heavy cream
  • 2 nice cloves of garlic, smashed
  • 1 teaspoon mustard
  • grated nutmeg to taste, if possible try to find whole nutmeg and grate it using your microplaner
  • good pinch of salt, kosher or sea please

Follow along with me.....

Put your Aga Roasting Pan in the Baking Oven with 1/2 cup water and the butter or olive oil

Slice your onion into thin strips. Slice along the lines on the onion, going with the grain

Toss your onion in the pan with the butter/oil and water, sprinkle with a pinch of salt. Back in the Baking Oven and set the timer for 15 minutes.

Beep beep goes the timer, add garlic and swirl around so it's evenly dispersed and fragrant. Add the spinach, cover with bak-o-glide and Aga Sheet Pan (check out picture above)

Back into the Baking Oven for 10 minutes, use your timer

Remove the cover and add the cream, mustard, pinch of salt and nutmeg. Back into the Baking Oven for uncovered for 5 minutes.

Not so photogenic when it comes out of oven but once you stir in the seasonings it cleans up nice.

I hope you give this a try. Being in the 100/0 club is pretty cool. It takes a bit longer and requires using a timer or having a strong memory and excellent sense of time. The beginning of this recipe, sweating the onion with fat and water is being done in fine dining restaurants around the world. It adapts beautifully to the gentle heat of the Aga.

Thanks for reading to the bottom , cook like you mean it, G

 Look what I found on my terrace, I have no idea what it is but it seemed harmless