Rosemary Spinach
Rosemary is an herb I don't use often enough. It has a lovely resiny-floral scent and flavour. I sometimes find it a little strong, perhaps. On that note, it is important to be careful with it here - it should just add a certain subtle je-ne-sais-quoi to the spinach; and not shout ROSEMARY! at the first bite. I used a piece of rosemary to the first leaf-joint - perhaps 6 to 8 leaves - and it was quite subtle; you can use twice as much, if you dare.
This recipe has been adapted from The Shaker Cookbook by Caroline B. Piercy.
2 servings
30 minutes - 10 minutes prep time
450 grams (1 pound) fresh spinach
1 tablespoon butter
1 sprig rosemary, to the first or second leaf-joint
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
salt & pepper
Wash the spinach well. Pick it over, removing any limp or discoloured leaves, and any stems which are excessively coarse. Rinse it again, and dry it well - a salad spinner is not a bad idea.
Put the butter in a large, heavy-bottomed saucepan. Add the finely minced herbs, and a little salt & pepper. Add the spinach, and start cooking it over medium heat, stirring regularly, for about 10 minutes. Once the spinach is generally wilted, the heat should be reduced a bit. It should cook fairly slowly in the butter. If it exudes a lot of juice, lift out the cooked spinach with a slotted spoon to the serving dish, and quickly reduce the juice to a tablespoon or two; pour it over the spinach. Serve hot.
Last year on this date: Strawberry Tapioca Pudding with Custard
This recipe has been adapted from The Shaker Cookbook by Caroline B. Piercy.
2 servings
30 minutes - 10 minutes prep time
450 grams (1 pound) fresh spinach
1 tablespoon butter
1 sprig rosemary, to the first or second leaf-joint
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
salt & pepper
Wash the spinach well. Pick it over, removing any limp or discoloured leaves, and any stems which are excessively coarse. Rinse it again, and dry it well - a salad spinner is not a bad idea.
Put the butter in a large, heavy-bottomed saucepan. Add the finely minced herbs, and a little salt & pepper. Add the spinach, and start cooking it over medium heat, stirring regularly, for about 10 minutes. Once the spinach is generally wilted, the heat should be reduced a bit. It should cook fairly slowly in the butter. If it exudes a lot of juice, lift out the cooked spinach with a slotted spoon to the serving dish, and quickly reduce the juice to a tablespoon or two; pour it over the spinach. Serve hot.
Last year on this date: Strawberry Tapioca Pudding with Custard
0 Response to "Rosemary Spinach"
Post a Comment