Buttered spinach
Published on 25 September 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
500 g fresh spinach
2 garlic cloves
Butter
Extra virgin olive oil
Salt and pepper
Parmigiano, if liked
I wash the spinach thoroughly to remove soil. If in a hurry, use bags of prepared fresh spinach, though I still recommend washing it.
I drain and pat dry in a tea towel.
I heat garlic, oil and butter in a frying pan.
Once very hot, I add the spinach. It looks like a lot, but shrinks considerably.
I stir gently over a high heat so it releases less water. I chop and add parsley with salt and pepper.
I cook a few minutes without overcooking; it should retain some bite.
Serve with grated Parmigiano if liked.
Fresh spinach is far better than frozen, although I admit frozen can be more convenient.
2 garlic cloves
Butter
Extra virgin olive oil
Salt and pepper
Parmigiano, if liked
I wash the spinach thoroughly to remove soil. If in a hurry, use bags of prepared fresh spinach, though I still recommend washing it.
I drain and pat dry in a tea towel.
I heat garlic, oil and butter in a frying pan.
Once very hot, I add the spinach. It looks like a lot, but shrinks considerably.
I stir gently over a high heat so it releases less water. I chop and add parsley with salt and pepper.
I cook a few minutes without overcooking; it should retain some bite.
Serve with grated Parmigiano if liked.
Fresh spinach is far better than frozen, although I admit frozen can be more convenient.
Original source: https://incucinaconlilly.com/2014/09/25/spinaci-al-burro/
Reserved advertising space · no adverts are active