Spinach en branche

Spinach en branche

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1kg spinach
30g butter
freshly ground black pepper
nutmeg
lemon juice
salt

Method

  1. Drop spinach into a heavy saucepan, season with salt, pepper and grated nutmeg and cover tightly. Do not add water. Cook over low heat, lifting the lid and stirring frequently until steam has formed and spinach has begun to wilt, then cook, covered, for 1–2 minutes more. Spinach is cooked when it is wilted and tender. Press dry.
  2. Melt butter in a wide, heavy saucepan, add spinach and heat gently, separating leaves gently with a fork. Season with salt, pepper, nutmeg and a few drops of lemon juice and serve very hot.

Variation

  • Chopped buttered spinach: Follow recipe above, but chop leaves coarsely before cooking, then chop finely after squeezing dry.
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