197 Buttered Spinach

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Spinach 2 lbs. 2 lbs. 1 kilo
Butter 1 tbsp. 1 tbsp. 15 grams
Salt, black pepper, nutmeg To season To season To season
Butter ¼ cup 2 oz. 60 grams


Method of Preparation

  1. Wash spinach thoroughly.
  2. Measure butter.

Method of Cookery

  1. Place spinach in large pot—do not add any water except that remaining on the leaves after washing—cover and cook slowly with 1 tablespoon of butter for 8 minutes. Drain and press moisture out of leaves with hands.
  2. Slice spinach finely—place back in a dry saucepan—add the ¼ cup butter—season with salt, pepper, and nutmeg. Heat through and serve.