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Author Topic: Braised Spinach  (Read 2185 times)

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Offline KittenClaws

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Braised Spinach
« on: May 30, 2010, 07:58:49 PM »
Spinach comes in bags now, so no need to bother with buying a bunch and cleaning it, but, hey, if you want to, go for it!

Me? I buy a big bag of pre-washed, put it in the collander and wash it again, just for kicks.

Then, I melt about 1/2 a stick of butter (not margarine, I never use margarine - ever!) over low heat. When melted, I sprinkle a bit of sea salt, perhaps a teaspoon, and a bit of fresh ground pepper over the butter,and  add about 1/4 cup of cheap red wine. (You can use expensive, but it makes no difference).

Pour the spinach (alll of it) into this, and stir it around until the spinach is  reduced, but not limp.

HMMMM, HMMM, Good!
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Offline Chris_

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Re: Braised Spinach
« Reply #1 on: May 30, 2010, 08:15:28 PM »
The restaurants I've worked in got their spinach frozen in a box.  You had to thaw it out and squeeze all the water from it.

It was an enormous pain in the ass.
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Offline KittenClaws

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Re: Braised Spinach
« Reply #2 on: May 30, 2010, 08:22:01 PM »
Quote from: chris_ on May 30, 2010, 08:15:28 PM
The restaurants I've worked in got their spinach frozen in a box.  You had to thaw it out and squeeze all the water from it.

It was an enormous pain in the ass.

Squeezed spinach has those little lines, don't they know that?
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Offline cavegal

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Re: Braised Spinach
« Reply #3 on: May 30, 2010, 08:44:52 PM »
I love spinach this recipe sounds good!! mmmmmmmmm!
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Offline Thor

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Re: Braised Spinach
« Reply #4 on: June 01, 2010, 04:35:35 PM »
Wasn't it the bags of spinach that was infested with e-coli?? I tend to buy locally grown stuff, harvested by people that don't shit or pee on the food they sell.
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Offline debk

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Re: Braised Spinach
« Reply #5 on: June 01, 2010, 04:54:17 PM »
Quote from: KittenClaws on May 30, 2010, 07:58:49 PM
Spinach comes in bags now, so no need to bother with buying a bunch and cleaning it, but, hey, if you want to, go for it!

Me? I buy a big bag of pre-washed, put it in the collander and wash it again, just for kicks.

Then, I melt about 1/2 a stick of butter (not margarine, I never use margarine - ever!) over low heat. When melted, I sprinkle a bit of sea salt, perhaps a teaspoon, and a bit of fresh ground pepper over the butter,and  add about 1/4 cup of cheap red wine. (You can use expensive, but it makes no difference).

Pour the spinach (alll of it) into this, and stir it around until the spinach is  reduced, but not limp.

HMMMM, HMMM, Good!



add a bit of minced garlic when melting the butter.... :-)
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Offline Wineslob

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Re: Braised Spinach
« Reply #6 on: June 02, 2010, 10:19:30 AM »
Quote from: Thor on June 01, 2010, 04:35:35 PM
Wasn't it the bags of spinach that was infested with e-coli?? I tend to buy locally grown stuff, harvested by people that don't shit or pee on the food they sell.


Ya, but it was organic.
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