Butter Churn Spinach Recipes

Steps:

• Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
• Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
• Transfer to a serving bowl.

Steps:

• Cut stems from spinach.
• Place spinach in sink full of water.
• Swish it around to clean well.
• Remove from water.
• Drain the sink, then put more fresh water in the sink and wash spinach again.
• Pull the spinach out of the water and let drip.
• Place in large pot.
• Add no water, the water clinging to the spinach will be enough.
• Place pot on high heat until steaming.
• Stir, reduce heat to med, cook for 2 minutes, stirring once.
• Drain in colander.
• Return to pan, add butter, salt and pepper, stir to coat.
• Serve with lemon juice or vinegar on the side.

Steps:

• In a large skillet, melt the butter.
• Add jalapeno, garlic, and roasted red peppers then saute for 3 minutes on med.-hi heat.
• Add the buttermilk and stir very well.
• Keep sauteeing on med.-hi heat for 1 more minute.
• Add flour and stir well.
• Add spinach and cover skillet with a lid until the spinach wilts, about 1 minute.
• Remove lid and stir well to coat.
• Stir for about 1 minute more then serve!

Steps:

• Wash spinach well. With water clinging to leaves place in pot and cook, covered, on medium heat, for 5 to 7 minutes or until spinach is wilted.
• Drain well, rinse with cold water and squeeze out any moisture.
• Heat butter in skillet on medium heat until sizzling. Add spinach and sauté gently until spinach absorbs butter.
• Add cream and bring to boil. Cook until cream is reduced and spinach is a thick mass.
• Season well with salt and pepper.

Steps:

• Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
• Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
• With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
• To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.