Spinach with Garlic and Nutmeg

Ingredients

• 500g baby spinach leaves
• 2 tablespoons olive oil
• 1 garlic clove, sliced lengthways
• 100ml PHILADELPHIA Cream for Cooking, a cream alternative
• ½ teaspoon freshly grated or ground nutmeg, or to taste
• Salt and freshly ground black pepper, to taste

Method

WASH the spinach leaves in cold water and then drain in a colander. Snap off any coarse stems and discard. Heat the oil in a heavy-based saucepan over a medium heat, add the garlic and cook for 10 seconds, then add the spinach leaves. Turn the heat to high and gently stir with a fork until spinach is just wilted, then add the nutmeg.
LOWER the heat to medium, and add the PHILLY Cream for Cooking and seasonings and stir to combine. Serve the spinach hot as a side dish.

Spinach goes down to almost nothing when cooked, so you need a mass of leaves for this healthy version of creamed spinach. This is wonderful served with grilled lamb cutlets in the winter months, when a spinach-leaf salad just won’t cut it. Be sure to get local garlic, the flavour is so much better.