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.


  • 675–900 g/1½–2 lb fresh spinach
  • 15 g/½ oz butter
  • salt and freshly milled pepper


    Pull away the centre ribs and wash the spinach in several lots of cold water. Lift the spinach dripping from the bowl and place straight in the saucepan. There will be sufficient water clinging to the leaves and no more will be required. Cover and cook over moderate heat for 5–10 minutes, shaking the pan occasionally.

    Turn into a colander and press well to remove surplus water. Melt a nut of butter in the hot pan and return the spinach. Season to taste, toss gently in the butter and serve.