Épinards En Branche (Sautéed Spinach)

Submitted by docholliday

"Spinach lightly sautéed in butter"

 

• Ready In: 50mins
• Ingredients: 4
• Yields: 12 5 oz servings
• Serves: 12

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.

Reviews

[Karen Elizabeth]

Extremely simple, and lovely taste, I love nutmeg with spinach, and sauteed in butter, yum, delcious. I scaled down the recipe for 2, I was sparing with the water, only adding what I felt I needed, and I used baby spinach leaves. Lovely recipe, thank you docholliday! Made for PAC Spring 2012