Épinards En Branche (Sautéed Spinach) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Spinach lightly sautéed in butter Ingredients:
6 (10 ounce) packages fresh spinach |
12 cups water |
3/8 teaspoon nutmeg, freshly grated |
3 tablespoons butter |
Directions:
1. Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.
2. Pour the water into a kettle and bring to the boil. Add salt to taste and the spinach. Stir down to wilt. Bring to the boil, stirring occasionally, and cook about 5 minutes.
3. Empty the spinach into a colander and drain. Press with the back of a wooden spoon to extract most of the liquid. Squeeze between the hands to extract additional moisture.
4. Put the spinach on a flat surface and chop it coarsely. Add nutmeg.
5. Put the butter in a skillet and, when it starts to brown, add the spinach.
6. Cook, tossing and stirring, just to heat through.
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