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Butter Braised Spinach
Summer 2004
Butter Braised Spinach
Summer 2004BY: Lucy Waverman
Without a doubt, a very rich spinach recipe, but this is the most popular steakhouse side dish. A little goes a long way.
2 bunches fresh spinach
1/4 cup (50 mL) butter
1/4 cup (50 mL) whipping cream
Salt and freshly ground pepper
1. Wash spinach well. With water clinging to leaves place in pot and cook, covered, on medium heat, for 5 to 7 minutes or until spinach is wilted.
2. Drain well, rinse with cold water and squeeze out any moisture.
3. Heat butter in skillet over medium heat until sizzling. Add spinach and sauté gently until spinach absorbs butter. Add cream and bring to boil. Cook until cream is reduced and spinach is a thick mass. Season well with salt and pepper.
Serves 4
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What to Serve
Butter Braised Spinach
Summer 2004BY: Lucy Waverman
Without a doubt, a very rich spinach recipe, but this is the most popular steakhouse side dish. A little goes a long way.
2 bunches fresh spinach
1/4 cup (50 mL) butter
1/4 cup (50 mL) whipping cream
Salt and freshly ground pepper
1. Wash spinach well. With water clinging to leaves place in pot and cook, covered, on medium heat, for 5 to 7 minutes or until spinach is wilted.
2. Drain well, rinse with cold water and squeeze out any moisture.
3. Heat butter in skillet over medium heat until sizzling. Add spinach and sauté gently until spinach absorbs butter. Add cream and bring to boil. Cook until cream is reduced and spinach is a thick mass. Season well with salt and pepper.
Serves 4