Boiled Spinach

Recipe from

Oxmoor House

Ingredients

3 pounds fresh spinach, cleaned
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced onion
1 1/2 teaspoons butter or margarine
2 tablespoons soft breadcrumbs
2 tablespoons whipping cream
Salt and pepper to taste
1 hard-cooked egg, finely chopped

Preparation

Place spinach in a large Dutch oven (do not add water); cover and cook over high heat 8 to 10 minutes. Drain spinach well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing well. Chop spinach, and set aside.

Sauté onion in butter until tender. Add chopped spinach, and sauté 5 minutes. Stir in 2 tablespoons breadcrumbs, whipping cream, and salt and pepper to taste.

Transfer spinach to a warm serving dish, and garnish with chopped egg.

Note:

Oxmoor House Homestyle Recipes

January 1983
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