Buttery spinach sounds so much fancier in French! But fancy though it sounds, it’s still just braised spinach with butter. I layered it with some tomato grits and sautéed veggies and andouille. They came together to create a really delicious (and fast) dinner.
Considering how busy everything has been over the last few weeks, fast dinners are super helpful. I start a new job on Monday, so things are going to continue to be busy for a while yet. Yep, you read that right, I have anew job! I’m super excited and super nervous and can’t wait to go in on Monday!
So, since I dangled the picture of the whole dish, I’ll share the recipe for all of it, not just the buttery spinach.
Epinards Etuves au Beurre (adapted from Mastering the Art of French Cooking)
1 ½ c frozen chopped spinach
3 Tbs butter
Add frozen spinach to a medium sauté pan, place over medium heat and add 2 tablespoons of butter. Cook until the spinach is thawed, lower the heat to medium-low and sauté for another 10 minutes. Remove from heat and add the additional tablespoon on butter.
2 c water
3 cloves garlic, minced
1 Tbs tomato paste
½ c quick grits
In a medium sauce pan over high heat bring water, garlic and tomato paste to a boil. Add the grits and lower the heat to medium-low. Cook the grits, stirring regularly, for 8 to 10 minutes until they thicken. Remove from heat.
½ onion, sliced
¼ green bell pepper, sliced
¼ red bell pepper, sliced
2 links chicken Andouille sausage, sliced into rounds
Cook the sausage in a medium cast iron pan over medium-high heat until it begins to brown. Add veggies and sauté for another 5 to 10 minutes.