Here's a delightful side dish that can accompany many northern dishes (that is, dishes of the northern butter clan as opposed to the southern olive oil clan). It can be made with fresh or frozen spinach, so it's a handy recipe for when you have surprise dinner guests.
10 oz Frozen Spinach (plain, no sauce)
2 Shallots (chopped)
1⁄2 c Dry Vermouth
2⁄3 c Butter (Unsalted) (soft)
1⁄2 t Fresh Thyme
1⁄3 c Fresh grated parmigiano-reggiano cheese
- In a saucepan, boil the shallots in the vermouth until the liquid is reduced by half.
- While the vermouth reduces, cook the frozen spinach according to the package directions. (If using fresh spinach, boil it for five minutes with a sliced lemon, then drain the spinach and discard the lemon.)
- When the liquid has reduced, add salt and pepper as needed. If the flavor is too strong, add a little water. Stir in the softened butter and the thyme and whisk it well.
- When the spinach is ready, press out as much liquid as you can, then add it bit by bit to the saucepan, alternating with the grated cheese.
- Transfer to a serving dish and serve hot.
The Silver Spoon Cookbook