Ah the glory of your childhood foods. Most Germans would know how to eat spinach. With cream. So you lick the plate. Oh the memories. I know many miss it. Buy Iglo Rahmspinat. ‘Nuff said. But…
After about seven years as an Ex-pat, I really wanted to have some and you can’t buy it here. So Isearched the web up and down, in and out and found varying recipes, but it was a difficult search and no single recipe looked right and I tried some – something was missing. So I created a recipe out (most parts) of the ingredient list of the packaging (holy internet knows everything) and the other spinach recipes, with a key tip from one page somewhere: mace instead of nutmeg! I’m not a big fan of nutmeg and use it in homeopathic quantities (I’m exaggerating slightly, but not much). There must be an aromatic compound my body just doesn’t agree with in it. Mace, however, works. It’s less “revolting”, yet has the smooth, sweet nutty and pleasant taste in the background of nutmeg. That’s how I would describe it. I learnt that mace is not only a club you use in medieval/fantasy adventure games, but also the name for the nutmeg-seed covering, a reddish lacing of the seed inside the nutmeg fruit. For this recipe, I tried several ratios of spinach to cream and butter. And in absence of a direct comparison, I’d say it’s indistinguishable *hehe. Either way, for those who can buy it and make it, I’d be happy for comments of the similarity. For those of you, who cannot buy it, try it out and let me know if it is close enough to still the cravings!
Copycat Iglo Cream Spinach
A spinach recipe making me lick the plate for the sweet, creamy, spinachy juices that you just cannot waste. Serve with fish sticks, eggs (or tofu) and absolutely best with waxy, peeled, salt potatoes (such as Nicola (organic growers often have it) – I find Dutch Cream not at all waxy, despite contrary statements). This used to be one of my favourites as a kid! Salt potatoes are a middle German to Northern German classic dish and the taste and texture changes significantly with the high salt amount in the cooking water! A post of Serious Eats elaborates on this, using peel-on potatoes. I may post my own recipe at some stage, but haven’t quite figured out the right amount of salt yet. My mum used to make them, but the only quantity to go by I’ve got is ‘some’ salt.
Preparation: 5 min
Inactive time: – min
Cooking time: 20 min
- Wide saucepan or pot with lid
- Chopping board and knives
- 400 g spinach, young
- 1 onion, red, medium
- 1 Tbsp ghee (or 1.5 butter)
- 180 mL cream
- 1 Tbsp flour
- 1 pinch sugar
- 1/2 tsp mace (to taste)
- salt to taste
Optional (not like Iglo)
- 50 g parmigiano-reggiano or grana padano
- Remove stems and very finely chop the spinach. Very finely.
- Chop the onion into small cubes and fry in the ghee until golden.
- Add the spinach and fry in the until the volume has reduced by about half.
- Add about 80 mL of the cream to the spinach and stir in.
- Cook for about 5 min stirring occasionally with the lid closed.
- Mix the leftover cream with the flour until well mixed and add to the spinach.
- Depending on how much liquid the spinach contributed you get a different consistency. Simmer briefly with the lid open to reduce water or add some liquid to your needs. You could also add a little more flour, but you need to mix it with a cold liquid first to avoid lumping.
- Add sugar, then mace and salt to taste and serve with your favourite!
As stated, for me salt potatoes and fish sticks are best, but it’s also great with fusilli pasta, as a lasagna filling, or with ricotta for cannelloni.