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Friday, 3 April 2015

Perfect braised spinach


For perfect braised spinach with lemon and a hint of sweet nutmeg

Serves Four
400 g spinach
juice of ½ lemon
10 g butter
1 grating nutmeg

The simplest way to cook spinach is in a pan with a little butter, a grating of nutmeg and a tiny squeeze of lemon juice with a lid on to let it steam. This will taste great, and it goes with just about anything – fish or meat. If there is any excess moisture when the spinach is cooked, just tilt the pan so it runs to the other side and pour it away. Let the spinach sit for a minute and then serve.

Original recipe idea here

All the best Jan


Madelief said...

Hi Eddie,

Thank you for leaving such kind comments on my blog. Braised spinach is one of my favourites. Especially when the leaves are still young.

Wishing you and your family a Happy Easter!

Madelief x

Anonymous said...

So simple to do, thank you.
Happy Easter.


Lowcarb team member said...

Madelief - thanks for stopping by.
Happy Easter to you to

Nona - thanks for your comment.
Happy Easter to you to

Anonymous said...

I love the stuff but..."just tilt the pan so it runs to the other side and pour it away"

Sacrilege! I drink it!

Happy Easter,


Anonymous said...

I have found the secret is letting the spinach sit. It is beneficial.
From Cindy Lee, I enjoy your blog thanks x

Lowcarb team member said...

Hi Ray - Happy Easter to you and yours

Cheers Eddie

Lowcarb team member said...

Cindy Lee
Many thanks for stopping by, pleased you like the blog.
Have a good Easter

All the best Jan