Wilted spinach

Wilted spinach is one of my hangups at the moment. To be honest I first made it the other day, and it is sooo easy and yummy. The perfect side dish for the autumn. As usual when I get an hangup, I have it with everything, but it is actully a very versatile side dish, so try and see which your favourite combination is.

Wilted spinach

Melt some butter in a small frying pan or sauce pan. Add a large handful of spinach and stir it around occasionally and watch it shrink, then add some more, and some more until you have as much as you want. Be warned though, it shrinks a lot! Just season with salt and pepper and if there are lots of liquid left in the spinach just press it out in a sieve.

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2 Responses to Wilted spinach

  1. Pingback: Rick Stein’s pan-fried rabbit with tarragon sauce | The Food Archive

  2. Pingback: Venison burgers with potatoes au gratin and porcini sauce | The Food Archive

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