Saffron Spinach Plate Nutmegalley
A weeknight spinach plate with saffron Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 30 minutes Nutmegalley
Cook 37 minutes Nutmegalley
Total 67 minutes Nutmegalley
Serves 3 people Nutmegalley
Ingredients Nutmegalley
| 340 grams spinach Nutmegalley |
| Two teaspoons saffron Nutmegalley |
| One spoon lard Nutmegalley |
| 70 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast saffron in a dry braiser Nutmegalley
- Add lard and then the spinach Nutmegalley
- Stir with trivet until spinach softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let spinach steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten spinach with extra saffron Nutmegalley
- Rest the spinach away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the spinach intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp spinach Nutmegalley
- Leila asked for extra saffron Nutmegalley
More plates Nutmegalley
Oregano Oats Tray Nutmegalley
Dill Eggplant Tart Nutmegalley
Savory Leeks Soup Nutmegalley
Sage Pears Roast Nutmegalley
Nutrition Nutmegalley
- 279 calories Nutmegalley
- 7 grams of fat Nutmegalley
- 19 grams of carbs Nutmegalley
- 23 grams of protein Nutmegalley