Buttered Spinach With Vinegar Recipes

BUTTERED SPINACH

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.

SPINACH WITH BALSAMIC VINEGAR

Steps:

• Cook spinach with water that clings to it 3-5 minutes or until leaves begin to wilt.
• Remove from heat and drain thoroughly.
• Season with salt and pepper to taste.
• Combine melted butter (margarine) and vinegar.
• Mix in butter and vinegar just before serving.

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.

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.

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.