Side Servings

The best-ever triple green creamed spinach

25 minutes
30 minutes
Wine/Spirit Pairing
Woolworths DMZ Chardonnay

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  • 2 T olive oil
  • 3 leeks, washed and thinly sliced
  • 4 cloves garlic, chopped
  • 3 cups cream
  • 400 g Swiss chard, shredded
  • 180 g kale or cavolo nero, shredded
  • 200 g baby spinach, shredded
  • sea salt and freshly ground black pepper, to taste
  • fresh nutmeg, grated, to taste

1. Heat the olive oil in a large saucepan. Soften the leeks and garlic over a medium to low heat for 5 minutes.

2. Add the cream and bring to a slow simmer. Add the Swiss chard and cook for 10 mintues, then add the kale and cook for 10–15 minutes, or until slightly reduced and thickened.

3. Fold through the baby spinach just before serving. Season to taste with sea salt, black pepper and nutmeg.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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