To dress spinach is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of spinach that's washed and simply cooked in the water adhering to the leaves and served wiht butter. The full recipe is presented here and I hope you enjoy this classic British version of: To dress spinach.
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To dreſs ſpinach.
PICK it very clean, and waſh it in five or ſix waters ; put it in a ſauce-pan that will juſt hold it, throw a little ſalt over it, and cover he pan cloſe. Don't put any water in, but ſhake the pan often. You muſt put your ſauce-pan on a clear quick fire. As ſoon as you find the greens are ſhrunk and fallen to the bottom, and that the liquor which comes out of them boils up, they are enough. Throw them into a clean ſieve to drain and juſt give them a little ſqueeze. Lay them in a plate, and never put any butter on it but put it in a cup.
Modern Redaction
Ingredients:
200g fresh spinach
salt, to taste
Method:
Wash the spinach thoroughly, but do not drain. Place in a pan and season with a little salt. There is no need to add water, as the liquid still adhering to the leaves will be enough.
Place over medium heat, cover the pan and cook, shaking the pan occasionally, until the spinach has wilted and the liquid that has come out of them is almost boiling. Take off the heat, drain in a colander and serve immediately, accompanied by butter.
