Buttered Spinach


2 large bunches young spinach (about 1 ¼ pounds)

1 tablespoon unsalted butter

½ teaspoon finely ground unrefined sea salt

¼ teaspoon ground white pepper

2 hard-cooked eggs, minced


  • 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 wilted.
  • Drain the wilted spinach in a colander, and press 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.

Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

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