CookEat Recipe
Spinach Side Dish Four Ways
Finely chopped cooked spinach finished in butter, with separate onion, Parmesan and tomato variations.
Method
Steps
Step 1
Gather the ingredients: 800 g fresh spinach; 30 g butter; About 50 ml prepared meat broth, meat jus or cream; Salt and black pepper; Water for washing and boiling.
Step 2
Wash the spinach thoroughly and discard tough stems. Boil in a little water for about 3–5 minutes until wilted and tender. Drain well, press out excess water and chop very finely.
Step 3
For the plain butter version, melt the butter in a pan, add the chopped spinach, salt and pepper and stir over moderate heat for about 5–8 minutes. Add the broth, meat jus or cream and cook briefly until absorbed, leaving the greens moist rather than soupy. Serve hot.
Step 4
For the onion version, omit the broth, jus or cream. Finely chop about 20 g onion and soften gently in the 30 g butter for about 6–8 minutes, then add the same cooked chopped spinach and heat through for 5–8 minutes. Season with salt to taste.
Step 5
For the Parmesan version, omit the broth, jus or cream. Heat the prepared spinach in the 30 g butter with salt and pepper for about 5–8 minutes, then stir in about 10 g grated Parmesan.
Step 6
For the tomato version, omit the broth, jus or cream, onion and Parmesan. Warm the 30 g butter with 1 teaspoon olive oil, add the prepared spinach and about 80 ml plain tomato sauce, and simmer for about 8–10 minutes until well combined and the excess liquid has reduced. Season lightly with salt.
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