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Buttered spinach recipe

Buttered spinach recipe


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  • Side dish
  • Vegetable side dishes

It doesn't really matter if younger members of the family have never heard of Popeye. With this simple cooking method, you won't need any cartoon sailors to sell your spinach for you - the delicious greens will speak for themselves!

78 people made this

IngredientsServes: 4

  • 30g Dairygold
  • 100g fresh baby leaf spinach
  • 2 pinches grated nutmeg

MethodPrep:2min ›Cook:5min ›Ready in:7min

  1. Add Dairygold to a saucepan, gently melting it. Pop your spinach into the pan. Cover for 2 minutes to trap in the heat and allow the spinach to wilt.
  2. Once it's nice and soft, add the nutmeg. For added flavour, you could even toss in a little vinegar or mustard.

Tip

This side dish is the perfect accompaniment for fish or chicken.

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Preparation

Step 1

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.

Step 2

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.

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Pasta With Garlicky Spinach and Buttered Pistachios

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

If you want to get the timing just right on this one — no wasted time! — start the sauce a few minutes after you’ve dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don’t count this recipe out if you’re not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.


Smoked haddock with buttered spinach & mustard sauce

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.


Recipe Summary

  • 8 ounces wide egg noodles
  • ¼ cup butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 ounces baby spinach leaves
  • salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes drain and return noodles to pot.

While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture saute until the spinach is just barely wilted, about 2 minutes.

Stir spinach mixture into the noodles season with salt and pepper.


Recipe: 'Steamed Spinach With Balsamic Butter'

"Balsamic" and "vinegar" were first mentioned together in the Times in an 1852 perfumery advertisement touting "balsamic toilet vinegar" among other products such as cologne and pomades. According to Mandy Aftel, a perfume maker in Berkeley, Calif., it was likely made with "Mecca balsam" and was used as a restorative. Chandler Burr, also a perfume expert, said these vinegars "were drunk as often as they were put on the body." Balsamic vinegar as we know it didn't appear in the Times until 1980.

Succulence and austerity don't often meet at the table, but they pair nicely in this easy little recipe.

I suppose I could say about every ingredient in the book that it's important to use the very best quality -- it's always vital with chocolate and oils -- but in this recipe, the balsamic vinegar is a deal breaker. You need a balanced, concentrated vinegar that's syrupy enough to emulsify the butter and good enough not to turn bitter when boiled. (Try www.formaggiokitchen.com.)

The recipe makes far more balsamic butter than you'll need for the spinach, so save the rest for another use, such as spreading on roasted salmon or braised endive.

Ingredients:

6 tablespoons cold unsalted butter

Salt and freshly ground black pepper

3 bunches spinach, washed and trimmed

Instructions:

1. Combine the vinegar and wine in a saucepan, bring to a boil, and reduce by half. Remove from the heat and add the butter 1 tablespoon at a time, whisking until all the butter is incorporated. Season with salt and pepper.

2. Steam the spinach for 2 to 3 minutes, or until wilted use tongs to toss the leaves so they wilt evenly. Transfer to a serving bowl.

3. Spoon one-third of the balsamic butter over the spinach and toss to mix. Taste, adding more butter if needed (reserve the rest for another use).


1. Add pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta while reserving 1/2 cup of the pasta water. Drizzle the pasta with 1 tablespoon of olive oil to prevent sticking together and set aside.

Eion Plenn

2. Using the same pot, cook butter and remaining 2 tablespoons of olive oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 2-3 minutes.

Eion Plenn

3. While sauce cooks, roughly chop spinach. Add the spinach to the pan and cook until leaves are wilted. Add pasta and cook for 5 min, slowly adding 1/2 cup of reserved pasta water. If the pasta starts to dry out, add another tablespoon of olive oil.

Eion Plenn Eion Plenn Eion Plenn

4. Remove from heat. Add lemon juice, salt, and pepper to taste. Play Dean Martin's That's Amore and enjoy!

Eion Plenn


Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that boasts seasonal ingredients? That’s a tad trickier. Sure, you can make recipes with ingredients that are out of season—you’ll also be able to find strawberries in the grocery store, for instance, shipped in from warmer climates—but plenty of home cooks prefer to work with what’s growing at this very moment.

Enter “ Home Cookery Year ,” writer and professional chef Claire Thompson ’s seasonally driven tome. This massive book is designed to be pulled from the bookcase year-round, divided into four sections, one for each season, with options for budget cooking, salads and light lunches, special occasions, and celebratory feasts. In the summer, you’ll be greeted with recipes like pork chops with peaches, balsamic vinegar, and shallots while in the colder months you can warm up with a baked, runny cheese, primed to be mopped up with crusty bread and boiled potatoes.

Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions, $37 on Amazon

With fall, and the inevitable cold weather, fast approaching, look to Claire’s warming recipe for butter beans with spinach, tarragon, bacon, and cream. The dish features all of the comforting ingredients you’ll want to chow down on when the temperature dips, paired with hunks of good bread that have been toasted and rubbed with garlic.

GreenPan Hudson Healthy Ceramic Nonstick, 3 Quart Saucepan, $25.30 on Amazon

To make the dish, just grab two cans of butter or cannellini beans, drained and rinsed, and cook down with garlic, heavy cream, and nutmeg. Once the mixture begins to bubble, let it simmer to thicken up before adding the spinach and herbs until just wilted. To serve, sprinkle bits of crumbled bacon on top, plus a squeeze of lemon juice, then prepare to curl up in front of a roaring fire with a blanket and good novel in hand.

Recipe excerpted with permission from Home Cookery Year by Claire Thompson, published by Quadrille September 2020, RRP $45.00 Hardcover.

Butter Beans with Spinach, Tarragon, Bacon & Cream

Use streaky bacon for this recipe. Thinly sliced it will exude its fat into the butter as it cooks and crisps in the pan. You could use pancetta, if you prefer. You must then absolutely make use of this bacon fat to marble and dress the creamy tarragon beans. It will boost the seasoning and give more pep to the finished dish. This is midweek cookery with little more than a can of beans, some bacon and spinach – and thick slices of toast, of course.


    1. Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.
    2. Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through.

    Nutritional analysis provided by Nutrition Data

    See Nutrition Data's complete analysis of this recipe ›

    As you can see, I like to top it with melted butter, fresh lemon juice, and garlic. Other tasty options include a pinch of red pepper flakes, a sprinkle of finely grated parmesan cheese, or even a drizzle of hollandaise sauce. You can also replace the butter with extra-virgin olive oil, although I do feel that butter tastes best in this recipe.

    So what main dish can you serve with steamed spinach? Anything, really! It's such a versatile side dish. I often serve it with seared scallops, with seafood saute, or with lemon garlic shrimp. But it truly goes with so many main dishes, and it goes just as well with chicken, beef or pork as it does with seafood.



Comments:

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  2. Dekle

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