Spinach is a wondrous brute in almost any form. But, for it to be enjoyed at its finest, this vegetable with nugatory calorific value as it grows, nekkid, needs blanching, draining, sauteeing in garlic and butter and then amalgamating with a little double cream and some further bubbling. Oh, and nutmeg, of course. So by the time it hits the plate it would fuel a Sumo wrestler and has 0.3% of original vitamins remaining. The iron, such as it is, has probably decided a career repairing a scratched little pan is more interesting than sitting around inside a tender-leafed plant, too…
But boy, oh boy, oh, boy, do I love creamed spinach. And I have it about four times a year. Prudence, that…
