Courgettes and spinach

Courgettes and spinach

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 courgettes
250g spinach
30g butter
freshly grated nutmeg
salt
freshly ground black pepper

Method

  1. Coarsely grate the courgettes, season with salt and leave them in a sieve or colander set over a bowl, to remove excess water (ie degorge) for 1 hour.
  2. Meanwhile, wash the spinach in several changes of water until it is completely clean. Drain and remove any tough central stalks.
  3. Heat a large, heavy-based saucepan until hot. Add enough of the spinach to loosely fill the pan and cover with a tight-fitting 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.
  4. Transfer the wilted spinach to a sieve and press out as much liquid as possible using the underside of a ladle, then coarsely chop.
  5. Heat half the butter in a large, heavy-based frying pan until foaming. Squeeze any remaining excess liquid out of the courgettes, then mix them with the wilted spinach. Stir-fry half the mixture in the butter, adding a light grating of nutmeg and seasoning well with pepper; remove to a bowl. Repeat with the remaining butter and courgette and spinach mixture.
  6. Return all the mixture to the pan. Check the seasoning and adjust as necessary. Serve at once.
Tags:
Leiths School of food and wine
cookery course
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