"If the Amish
make it, you'll find it at Amish Pleasures."
Fresh Steamed Spinach with Browned Butter
spinach at least 3 times to remove all the sand. Trim the bottoms and
run under cold water. Shake off the water, leaving any on the leaves for
steaming. Place the spinach in a 2-quart saucepan and cover. Bring to a
boil and turn off the heat. (The water on the leaves and the spinach
itself will provide all the moisture needed to come to a boil.) Do not
overcook. Drain and serve, topped with Browned Butter.
Melt the butter in a large pan over medium-low heat. After it
has melted, stir occasionally until the butter begins to brown. Be sure
to remove from the heat before it burns, or it will lose its flavor. It
should be a rich nut-brown color.
pound fresh spinach
1 t. salt
2 T. Browned Butter
1/2 lb. butter
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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