Spinach en Branche

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

As a straightforward vegetable spinach is not very adaptable. It can be served en branche when the leaves are whole, and as a purée. Both methods follow the same basic procedure, but for a purée pass the leaves through a vegetable mill before returning to the pan with the butter. Stir in 4–6 tablespoons cream to make it more delicious.