Best Buttered Spinach Recipes

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BUTTERED SPINACH WITH VINEGAR



Buttered Spinach with Vinegar image

Provided by Melissa Hamilton

Categories     Side     Sauté     Vegetarian     Quick & Easy     High Fiber     Vinegar     Spinach     Butter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons (or more) red wine vinegar
Kosher salt, freshly ground pepper

Steps:

  • Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.
  • Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired; toss to coat.

PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS



Pasta With Garlicky Spinach and Buttered Pistachios image

If you want to get the timing just right on this one - no wasted time! - start the sauce a few minutes after you've dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don't count this recipe out if you're not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.

Provided by Dawn Perry

Categories     dinner, easy, weeknight, pastas, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
12 ounces mezze rigatoni or other short pasta
4 tablespoons unsalted butter
1/2 cup roasted salted pistachios, almonds or hazelnuts, chopped
4 garlic cloves, chopped
2 tablespoons capers, drained
12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
  • Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
  • Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

SMOKED HADDOCK WITH BUTTERED SPINACH & MUSTARD SAUCE



Smoked haddock with buttered spinach & mustard sauce image

A light fish dish with new potatoes, topped with a poached egg and cream sauce - suitable for brunch, lunch or dinner

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

2 large handfuls baby spinach
250g new potato , thickly sliced
2 undyed smoked haddock fillets, about 140g each
splash white wine vinegar
2 eggs
2 tbsp wholegrain mustard
3 tbsp low-fat crème fraîche
juice ½ lemon
1 tbsp finely snipped chive

Steps:

  • To make the sauce, gently heat and stir together the mustard and crème fraîche in a small saucepan, then turn off the heat and set aside.
  • Put the spinach in a colander and put in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out as much water as possible, then set aside.
  • Put the potatoes in the bottom part of a tiered steamer, just cover with water and bring to the simmer. Lay the fish fillets in the first tier of the steamer and, after the potatoes have cooked for 5 mins, sit on top, cover and steam for a further 5 mins or until the fish is cooked through. While the fish and potatoes are cooking, bring another small pan of water to the boil, add the vinegar and poach the eggs to your liking - we did ours for 2 mins.
  • Gently reheat the sauce and add the lemon juice and a small splash of water if it's a little too thick. Season and stir in the chives. Lift the fish tier off the potatoes, drain the potatoes, then tip them back into the pan. Add the spinach and a drizzle of the sauce, and mix to combine. Divide the potatoes and spinach between 2 plates, sit a fillet of haddock on each and top with a poached egg. Drizzle the remaining sauce over the eggs and around the fish, and serve straight away.

Nutrition Facts : Calories 344 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.7 milligram of sodium

BUTTERED SPINACH WITH FETA



Buttered spinach with feta image

A simple side dish to serve alongside fish or spiced lamb

Provided by Good Food team

Categories     Side dish

Time 10m

Number Of Ingredients 4

400g baby leaf spinach
25g butter
1 tsp grated nutmeg
100g feta cheese (or vegetarian alternative), crumbled

Steps:

  • Wilt the spinach in the butter in a large saucepan over a medium heat for a few mins. Once wilted, grate in the nutmeg, stir in the feta and serve straight away.

Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.12 milligram of sodium

BUTTERED SPINACH AND RICE



Buttered Spinach and Rice image

This is an interesting variation on the basic rice side dish from Taste of the Caribbean by Rosamund Grant. It is tasty all on its own, but unassuming enough to serve with a spicier dish to top it off. Note: The original recipe called for 2 1/2 cups basmati rice with 2 1/2 cups of water - I used that same amount of water with just a little over 1 cup of regular long grain rice and it was just right. Collard greens could also be used in place of the spinach.

Provided by pattikay in L.A.

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1 onion, chopped
1 -2 fresh tomato, chopped
1 cup long grain rice
2 garlic cloves, crushed
2 1/2 cups stock or 2 1/2 cups water
12 ounces shredded fresh spinach (or 8 oz frozen spinach)
salt, to taste
pepper, to taste

Steps:

  • melt butter in a saucepan with tight-fitting lid.
  • Gently saute the onion for 3 or 4 minutes.
  • Stir in the chopped tomatoes.
  • Add the rice and crushed garlic, gently cook for 5 minutes.
  • Gradually add the stock or water, stirring constantly.
  • Season to taste with salt and pepper.
  • Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
  • Spread the spinach in a thick layer over the rice.
  • Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.

Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 140.3, Carbohydrate 44.9, Fiber 3.5, Sugar 2.5, Protein 6.7

BUTTERED SPINACH



Buttered Spinach 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.

Provided by MizzNezz

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

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.

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