Butter Churn Spinach Recipes

LUXURIOUS, BUTTERY CREAMED SPINACH RECIPE

Steps:

• In a large, heavy-bottomed pot (such as an enameled Dutch oven ), heat the spinach leaves over medium-high heat. You can add a small amount of water to the pot before adding the spinach, but the leaves will steam in their own liquid as they cook. Stir with a wooden spoon to keep everything moving.
• As you cook it, the spinach will soften and turn a bright green color while reducing in volume quite dramatically. This might take 5 to 6 minutes or a bit longer.
• Plunge the cooked spinach leaves into a large bowl of ice water. This will stop the spinach from cooking and lock in that bright green color.
• Drain the ice water and squeeze the excess water from the spinach. Squeezing by hand, a handful at a time is the best way to do this. You can transfer each squeezed handful directly into the bowl of your food processor since the next step will be puréeing it.
• Meanwhile, heat the cream over medium heat. Let the cream reduce slightly while you're squeezing the spinach.
• Purée the spinach in a food processor until it's completely smooth.
• Return the puréed spinach to the pot and add the butter, cream, and cheese. Cook over medium heat, stirring continuously until it's hot.
• Season to taste with Kosher salt and a generous amount of freshly ground black pepper. Serve right away.

BROWN BUTTER SAUTEED SPINACH WITH LEMON

Steps:

• Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
• Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
• Transfer to a serving bowl.

BUTTERED SPINACH WITH VINEGAR

Steps:

• Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.
• Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired; toss to coat.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

BUTTERED SPINACH

Steps:

• Cut stems from spinach.
• Place spinach in sink full of water.
• Swish it around to clean well.
• Remove from water.
• Drain the sink, then put more fresh water in the sink and wash spinach again.
• Pull the spinach out of the water and let drip.
• Place in large pot.
• Add no water, the water clinging to the spinach will be enough.
• Place pot on high heat until steaming.
• Stir, reduce heat to med, cook for 2 minutes, stirring once.
• Drain in colander.
• Return to pan, add butter, salt and pepper, stir to coat.
• Serve with lemon juice or vinegar on the side.

BUTTERY LEMON SPINACH

Steps:

• Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

ARCTIC CHAR WITH SPINACH BUTTER

Steps:

• Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
• Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
• Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
• Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
• Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.

BUTTER CHURN SPINACH

Steps:

• In a large skillet, melt the butter.
• Add jalapeno, garlic, and roasted red peppers then saute for 3 minutes on med.-hi heat.
• Add the buttermilk and stir very well.
• Keep sauteeing on med.-hi heat for 1 more minute.
• Add flour and stir well.
• Add spinach and cover skillet with a lid until the spinach wilts, about 1 minute.
• Remove lid and stir well to coat.
• Stir for about 1 minute more then serve!