Buttered Spinach From 'The Nourished Kitchen'

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated Apr. 03, 2019
Buttered Spinach
Jennifer McGruther

Jennifer McGruther found this spinach recipe featured in her new cookbook, The Nourished Kitchen, tucked away in an old journal from a friend. The recipe dated back to 1846, making it the epitome of traditional cooking. It's not too much more than spinach, butter, and eggs, but the technique makes all the difference. The spinach is first steamed to soften and then pressed dry of all its water. Only then does it take a spin in melted butter and a toss with a couple of minced hardboiled eggs. The now-dry spinach soaks up the creamy butter, turning silky and rich.

Why I picked this recipe: Spring is a perfect time to eat spinach by the pound, as it is still tender and soft.

What worked: Draining the cooked spinach prevents the watery sludge all too common with quickly sautéed greens.

What didn't: I didn't think the spinach needed the full 15 to 20 minutes on the stove. Remove it from the heat once it is a tender as you'd like.

Suggested tweaks: You could use this technique for any manner of greens, or else a mix. Chard would be great with the spinach, or you could try a heartier blend of kale and collards.

Reprinted with permission from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Food Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Fairy, and Kombuchas by Jennifer McGruther. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Facts

Active: 10 mins
Total: 25 mins
Serves: 4 servings

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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-cooked eggs, peeled and minced

Directions

  1. 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.

  2. 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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