Buttered spinach

Buttered spinach

By
From
The Margaret Fulton Cookbook
Serves
4-5
Photographer
Geoff Lung

Wash spinach in several changes of cold water. The water clinging to the leaves is all the liquid that is necessary to cook tender young spinach.

Ingredients

Quantity Ingredient
1 bunch english spinach
salt and freshly ground pepper
30g butter
A pinch nutmeg

Method

  1. Remove the stalks and wash the spinach. Put into a large saucepan and season with the salt. Cover and simmer gently until just tender, 5–8 minutes. Drain and press out as much water as possible. Heat the butter in a pan, add the spinach and toss well to heat through. Add pepper and nutmeg to taste, and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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