Mild and delicious way to prepare spinach. It still has a bit of a bite and goes well with nuts or anything that can add some crunch.
Recipe for spinach sous vide
Mild and delicious way to prepare spinach.
There is still a bit of texture left, and it pairs well with nuts or anything that can add some crunch. Here, I served my sous vide spinach with Beef Wellington and a demi-glace.
Servings: personer
Spinach Sous Vide
Mild and delicious way to prepare spinach. It still has a bit of a bite and goes well with nuts or anything that can add some crunch.
Equipment
- Sous Vide
Ingredients
- 250 gram Baby Spinach
- 25 gram Butter
- 1 pinch Salt
Instructions
- Start by placing butter at the bottom of your vacuum bag.
- Add the spinach leaves to the bag and sprinkle in the salt.
- Vacuum seal the bag and place it in your sous vide water bath.
- Cook the spinach for 15 minutes at 85 degrees Celsius (185 degrees Fahrenheit).
- Make sure to place something heavy on top of the spinach as it is very light and will float to the top. I use a rack that came with my water bath typically used for steaks. You can place it so the spinach cannot reach the surface. An alternative is to use a plate or a small ovenproof dish.
- Remove the spinach from the bag and serve immediately.
Notes
