Saturday, May 16, 2015

Recipe - Spinach à l'étuvée

Recipe - Spinach à l'étuvée

I'm spending some time with my middle grandson this weekend and he loves good food as much as I do.  We loved our lunch today which included this . . . 

Spinach steamed in a small amount of water, and seasoned with lemon and olive oil.
2 servings
Preparation 5 min 
Cooking 5 min
80 calories per serving 


280 gspinach11 cups
1 pinchsalt [optional]0.1 g
1 tbspextra virgin olive oil15 mL
1 tsplemon juice, freshly squeezed1/4 lemon

Before you start

Don't be surprised: the original volume will be considerably reduced after cooking.


  1. Prepare the spinach. Wash and drain rapidly and transfer to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them.
  2. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking otherwise the spinach will become brownish.
  3. Transfer the spinach to a colander, press to remove excess water, then put into a salad bowl. Sprinkle with oil and lemon juice. Serve.

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