Chopped Spinach

Chopped Spinach

This dish of cooked spinach is flavorful and will accompany a meal very well, especially with red meat.

Country: Spain
Century: 16th

  • 1 pkg. (10 oz.) spinach
  • 5 - 6 strips of bacon, chopped
  • 1/8 cup milk
  • 1/8 cup crumbled cheese

Cook bacon and set aside. Sautee spinach in bacon grease until heated through. Add cooked bacon and milk, and bring to a low boil. Add cheese, mix well, and serve.

Original Recipe Sources

Source [Libre del Coch, R. Carroll-Mann (trans.)]: 86. Chopped Spinach. You must take spinach and clean it, and wash it very well, and give it a brief boil with water and salt; then press it very well between two chopping-blocks, then chop it very small. And then gently fry it in bacon fat; and when it is gently fried, put it in a pot on the fire, and cook it; and cast in the pot: good broth of mutton, and of bacon which is very fatty and good, only the flower of the pot; and if by chance you wish it, in place of the broth, cast upon it milk of goats or sheep, and if not, of almonds; and take the bacon, and cut it into pieces the size of fingers, and cast them in the pot with the spinach; and depending on what the season it is, if you wish, cast in fresh cheese; you may do it likewise, like the abovementioned slices of bacon; and if you put in a great deal, do not put it in until the spinach is entirely cooked, and cast this in a little before dishing it out; and if you wish also to cast in tender raisins which are cooked, you can do it all around the spinach; and if you do not wish to put in these things, neither bacon nor grated cheese of Aragon, cast parsley and mint with it likewise; and the spinach will be better.

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