Spinach with Rosemary Shaker-Style

Name: Spinach with Rosemary Shaker-Style
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons (2 X 15 ml spoon) finely chopped fresh parsley; 4–5 spring onions, bulbs and stems, chopped; 2 lb (900 g) fresh spinach; salt and freshly ground black pepper; 1 teaspoon (5 ml spoon) finely chopped fresh rosemary; 2 oz (50 g) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

One of the Shakers’ main industries was the growing of herbs for medicinal use. A Shaker catalogue of the 1830s offered 354 kinds of medicinal plants, barks, roots, seeds and flowers. This led quite naturally to a widespread use of herbs in their cooking. This is their excellent way with spinach.

Ingredients

2 lb (900 g) fresh spinach
4–5 spring onions, bulbs and stems, chopped

Americas
United States
Side dish
Vegetarian
Gluten-free

Method

Wash the spinach in several changes of cold water. Place in a heavy saucepan, cover tightly and cook over a moderate heat for about 8 minutes. Turn into a colander and press to remove the surplus liquid. When it cools down, chop it fairly finely. Heat the butter in a saucepan and add the spring onions, rosemary and parsley. Add the spinach and stir over a brisk heat to mix in the herbs and rehe