Wilted spinach

Wilted spinach

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1.5kg large leaf spinach
20g butter
pinch freshly grated nutmeg
salt
freshly ground black pepper

Method

  1. Prepare the spinach by tearing out all the coarse stalks and stems. Wash the spinach in several changes of water until it is completely free of grit.
  2. Heat a large, heavy-based saucepan until hot. Add enough of the spinach, with just the water clinging to the leaves after washing, to loosely fill the pan, then cover with a lid. The spinach cooks in the steam from the water it was washed in. You may need to do this in batches, as the spinach will not wilt properly if the pan is overfilled. Stir every 30 seconds or so until all the spinach has completely wilted.
  3. Transfer the wilted spinach to a sieve to drain, pressing out as much liquid as possible with the underside of a ladle.
  4. Chop the spinach roughly if required. Heat the butter in a large frying pan until foaming, then add the spinach and sauté briefly, adding a little nutmeg and salt and pepper to taste. Stir well to ensure the seasoning is well distributed.

Note

  • Young leaf spinach can be wilted without removing the stalks.
Tags:
Leiths School of food and wine
cookery course
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