BUTTERED SPINACH
I first came across this recipe scrawled in the pages of an old journal given to me by a close friend. Dated 1846 and yellowed with time, its fragile pages describe farm chores coupled with the details of household management, favorite poems, and recipes like the one below, which specifies the use of young spinach, freshly picked, and, like most old recipes, provides few details on quantity. I've adapted the recipe, substituting white pepper for black. I make it often in the spring, when tender baby spinach arrives in our CSA box weekly, until the weather grows too hot and stifles the tender greens. This recipe comes from my first cookbook The Nourished Kitchen, released just last week.
Provided by Jenny McGruther
Number Of Ingredients 5
Steps:
- Trim the spinach of any tough stems or veins, then coarsely chop the spinach leaves. Toss the spinach into a large, heavy stockpot. Set it on the stove over medium-low heat, cover the pot with a tight-fitting lid, and cook for 15 to 20 minutes, until completely tender.
- Drain the wilted spinach in a colander, pressing it down to remove any excess liquid. Return the pot to the stove, add the butter, and melt over low heat. Toss in the spinach. Stir in the salt, white pepper, and minced egg, then serve.
GARLIC BUTTER SAUTEED SPINACH
Garlic Butter Sauteed Spinach - easy spinach with garlic and butter. Easy and healthy recipe with only 5 ingredients and takes 8 mins.
Provided by Rasa Malaysia
Categories American Recipes
Time 8m
Number Of Ingredients 5
Steps:
- Heat up a skillet and add the butter. Saute the garlic until aromatic, add the spinach into the skillet, follow by the salt and lemon juice, stir to combine well. As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter. Garnish with some fresh lemon wedges and serve immediately.
Nutrition Facts : Calories 71 calories, Carbohydrate 6.2 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 4.6 grams fat, Fiber 2.6 grams fiber, Protein 3.7 grams protein, SaturatedFat 2.7 grams saturated fat, ServingSize 2 people, Sodium 197 milligrams sodium, Sugar 0.6 grams sugar
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.
Nutrition Facts : Calories 188 kcal, Carbohydrate 7 g, Cholesterol 46 mg, Fiber 4 g, Protein 6 g, SaturatedFat 10 g, Sodium 296 mg, Sugar 1 g, Fat 16 g, ServingSize 6 Servings, UnsaturatedFat 0 g
BUTTERED SPINACH
This is our favorite side dish in the summer. It's so good when freshly cooked, the kids even love it. This bears NO resemblence to canned spinach! Quick and easy.
Provided by MizzNezz
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
BROWN BUTTER SAUTEED SPINACH WITH LEMON
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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 AND RICE
This is an interesting variation on the basic rice side dish from Taste of the Caribbean by Rosamund Grant. It is tasty all on its own, but unassuming enough to serve with a spicier dish to top it off. Note: The original recipe called for 2 1/2 cups basmati rice with 2 1/2 cups of water - I used that same amount of water with just a little over 1 cup of regular long grain rice and it was just right. Collard greens could also be used in place of the spinach.
Provided by pattikay in L.A.
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a saucepan with tight-fitting lid.
- Gently saute the onion for 3 or 4 minutes.
- Stir in the chopped tomatoes.
- Add the rice and crushed garlic, gently cook for 5 minutes.
- Gradually add the stock or water, stirring constantly.
- Season to taste with salt and pepper.
- Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
- Spread the spinach in a thick layer over the rice.
- Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.
Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 140.3, Carbohydrate 44.9, Fiber 3.5, Sugar 2.5, Protein 6.7
BUTTERED SPINACH WITH VINEGAR
Provided by Melissa Hamilton
Categories Side Sauté Vegetarian Quick & Easy High Fiber Vinegar Spinach Butter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
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
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
BUTTERED SPINACH WITH FETA
A simple side dish to serve alongside fish or spiced lamb
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Wilt the spinach in the butter in a large saucepan over a medium heat for a few mins. Once wilted, grate in the nutmeg, stir in the feta and serve straight away.
Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.12 milligram of sodium
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