Greens are springing up at area farms, and have arrived in abundance in our weekly CSA box, among them the youngest and most tender spinach. I reserve these young bunches of greens for one of my favorite recipes for spring: Buttered Spinach. While it may sound terribly uninteresting, it offers a story.
Recipes from an 1840s Journal
As I researched and wrote The Nourished Kitchen, I thumbed my way through old cookbooks in search of heritage recipes and old-world techniques that wanted revival. Among those books stacked high on my desk was an old journal, bound in red leather and gilded. A gift from a family friend who, like me, collects old things. I opened its pages, read them tenderly and thoroughly. The diary, dating to the 1840s and now worn, belonged a southern farmwife who journaled poems, household tips and recipes.
The recipes read like notes: no quantities, and no times, just a smattering of thoughts paired together into a paragraph of sweeping cursive. Among my favorite of her recipes was one simply titled Spinach. Others include Blackberry Jam, and Cake. After adjusting quantities, and times, and making other adaptations, I thought to share it in my cookbook The Nourished Kitchen which focuses on wholesome, traditional foods and old world culinary techniques.
Old-Fashioned Buttered Spinach
Preparing buttered spinach begins first by selecting tender, young spinach and washing them thoroughly to remove any sand and grit that can adhere to their green leaves and pink-tinged stems. Tossed into a pot, covered with a tight-fitting lid, and set over a low flame, the spinach releases its juice and wilts until tender, even without the addition of stock or water. Later, you press the cooked spinach to remove its juices, return to the pan and stir it with butter, salt, pepper and another springtime favorite – hardboiled eggs.
There’s a natural beauty to this pairing of butter and egg with spinach. Not only are both eggs and spinach foods of springtime, but melting butter into the utterly tender greens helps to make the antioxidants within spinach more bioavailable. That is, pairing fat (like that found in egg yolk and butter) with antioxidant-rich vegetables like spinach helps to better absorb the nutrients in the greens.
The Nourished Kitchen
Last week, my first cookbook The Nourished Kitchen came out, and it featured this recipe for Buttered Spinach as well as many other wholesome, traditional recipes with a bit of history behind them like Slip (a sweet clabbered milk), Portugal Cake (a dense sweet almond cake studded with currants and spiked with sherry). You can order The Nourished Kitchen here, and you would positively make my day.
Buttered Spinach
Ingredients
- 2 large bunches young spinach about 1 1/4 pounds
- 1 tablespoon unsalted butter
- 1/2 teaspoon finely ground unrefined sea salt
- 1/4 teaspoon ground white pepper
- 2 hard-boiled eggs peeled and minced
Instructions
- Trim the spinach of any tough stems or veins, then coarsely chop the spinach leaves. Toss the spinach into a large, heavy stockpot. Set it on the stove over medium-low heat, cover the pot with a tight-fitting lid, and cook for 15 to 20 minutes, until completely tender.
- Drain the wilted spinach in a colander, pressing it down to remove any excess liquid. Return the pot to the stove, add the butter, and melt over low heat. Toss in the spinach. Stir in the salt, white pepper, and minced egg, then serve.
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
How many does your recipe serve?
Looks wonderful, looking forward to trying this recipe. May I suggest if you are using home grown or local organic spinach not washing it thoroughly with water rather just shaking it out and dusting the very noticeable dirt and grit off with your hands? Lots of good bacteria in dirt that really benefit our gut flora which in return rules our health and helps us stay healthy and prevents sickness!
About the buttered spinach: the 10-20 minute cook time is too long for any spinach. I lived in Asia and all they do there to wilt down the spinach is to put it in the simmering pot and wait no more than 3-minutes and pull it out and rinse it with cold water. Longer cook times means the spinach will lose valuable nutrition into the water. You should reduce this cooking time.
Have you tried this recipe?