Butteredspinach Recipes

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.

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.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

BUTTERED SPINACH WITH FETA

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.

SMOKED HADDOCK WITH BUTTERED SPINACH & MUSTARD SAUCE

Steps:

• To make the sauce, gently heat and stir together the mustard and crème fraîche in a small saucepan, then turn off the heat and set aside.
• Put the spinach in a colander and put in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out as much water as possible, then set aside.
• Put the potatoes in the bottom part of a tiered steamer, just cover with water and bring to the simmer. Lay the fish fillets in the first tier of the steamer and, after the potatoes have cooked for 5 mins, sit on top, cover and steam for a further 5 mins or until the fish is cooked through. While the fish and potatoes are cooking, bring another small pan of water to the boil, add the vinegar and poach the eggs to your liking - we did ours for 2 mins.
• Gently reheat the sauce and add the lemon juice and a small splash of water if it's a little too thick. Season and stir in the chives. Lift the fish tier off the potatoes, drain the potatoes, then tip them back into the pan. Add the spinach and a drizzle of the sauce, and mix to combine. Divide the potatoes and spinach between 2 plates, sit a fillet of haddock on each and top with a poached egg. Drizzle the remaining sauce over the eggs and around the fish, and serve straight away.

BUTTERED SPINACH AND RICE

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.

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.