SPINACH BUTTER RECIPES

Name: Buttered Spinach
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 lb fresh spinach; 3 tablespoons butter; 1/2 teaspoon salt; 1/4 teaspoon pepper; lemon juice or vinegar, optional

BUTTERED SPINACH RECIPE - FOOD.COM

Buttered Spinach Recipe - Food.com image

This is our favorite side dish in the summer. It's so good when freshly cooked, the kids even love it. This bears NO resemblence to canned spinach! Quick and easy.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb fresh spinach
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
lemon juice or vinegar, optional

Steps:

Cut stems from spinach.
Place spinach in sink full of water.
Swish it around to clean well.
Remove from water.
Drain the sink, then put more fresh water in the sink and wash spinach again.
Pull the spinach out of the water and let drip.
Place in large pot.
Add no water, the water clinging to the spinach will be enough.
Place pot on high heat until steaming.
Stir, reduce heat to med, cook for 2 minutes, stirring once.
Drain in colander.
Return to pan, add butter, salt and pepper, stir to coat.
Serve with lemon juice or vinegar on the side.

Nutrition Facts : Calories 102.8, FatContent 9.1, SaturatedFatContent 5.5, CholesterolContent 22.9, SodiumContent 441.8, CarbohydrateContent 4.2, FiberContent 2.5, SugarContent 0.5, ProteinContent 3.4

ARCTIC CHAR WITH SPINACH BUTTER RECIPE - NYT COOKING

Arctic Char with Spinach Butter Recipe - NYT Cooking image

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.

Provided by David Tanis

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

10 ounces baby spinach
1 Arctic char, about 2 pounds, cleaned and left whole
Salt and pepper
1 teaspoon chopped fresh tarragon, plus a few sprigs for inside the fish
2 tablespoons unsalted butter at room temperature, plus 6 chilled tablespoons for sauce
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest
1 teaspoon finely sliced chives
1 pound boiled new potatoes, for serving (optional)

Steps:

Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.

Nutrition Facts : @context http//schema.org, Calories 635, UnsaturatedFatContent 21 grams, CarbohydrateContent 4 grams, FatContent 43 grams, FiberContent 2 grams, ProteinContent 57 grams, SaturatedFatContent 14 grams, SodiumContent 871 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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