|Preparation||Cooking||Start to finish|
|52 min.||17 min.||1 hour 9 min.|
|1||Start by washing 1 kg fresh spinach in several changes of lukewarm water (not too cold, like for all earthy vegetables).||10 min.|
|3||To prepare the leaves, you need to remove the central vein, for that there are two methods:
Fold the leaf in two along the central vein.
|4||Then with a knife, remove the central vein.|
|5||You should keep only the green and tender part of the leaf.|
|6||Second method: fold the leaf in half along the central vein.|
|7||Then detach the vein by pulling on the stalk, from the base towards the top (in the direction of the arrow), until it's completely detached.|
|8||Do this for all the leaves.
If you don't want to blanch the spinach, but just wilt it with a little butter, dry thoroughly in a salad spinner and go on to the following stage.
To blanch spinachIf you wish to blanch before cooking, which brings out the flavour, boil a large pan of water, then salt using 1 tablespoon of salt per litre of water.
Also prepare a large container, or your sink, full of water as cold as possible (ice-cold).
|10||Tip in spinach leaves.|
|11||Plunge the leaves down under the water, while waiting for it to come back to the boil.||1 min.|
|12||As soon as it boils again, remove spinach from pan with a skimmer, and transfer to ice-cold water.|
|13||As soon as spinach is completely cooled, drain thoroughly.||5 min.|
|14||Then use a salad spinner to remove as much water as possible.
Note: you will sometimes read in other recipes that you should squeeze spinach in your hands to remove water. I don't think this is a good idea because it gives you hard blocks of spinach, with the leaves all stuck together, not so easy to use.
|15||And finally set aside on absorbant paper to collect any remaining water.
The spinach is ready to be used in your recipe.
|16||See how to in this video.|
|17||If you wish to eat it like this (and it is already excellent), you just need to heat it through in a frying pan with a knob of butter.|
Spinach "wilted" in butterIf you have not blanched you spinach, take a high-sided pan, and melt 20 g butter in it.
|19||As soon as it's fairly hot, add the spinach. If it won't all fit in the pan, wait until the first batch wilts, then add the rest.||5 min.|
|20||As soon as spinach wilts, salt and pepper, taste to check, it's ready.|
For 500 g : 3.34 €
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