Did you know that Spinach stems are edible, in fact, wonderful? With all of the spinach flavour of the leaves but without the bite, they are a delight to eat.
My favourite way, which I share with you today, is Buttery Spinach Stems where they are quickly sautéed before steaming a little and serving with their buttery sauce.
Spinach stems are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you cook leaves and stems up together or if you simply throw the stems away.
Buttery Spinach Stems
Chop the Spinach stems to your preferred length, somewhere between 2.5 cms and 10 cms. Take a flat pan and melt some butter – be liberal. Add the spinach stems, a pinch of salt, and some pepper, along with 2 – 3 Tblspns water. Cover the pan, and cooked the stems for about 4 – 5 mins over a medium heat, or until the water has mostly evaporated and the stems are still bright green, and are tender but not mushy. Toss them around so they are coated with the butter and serve.
Add some verjuice with the water.
Add some spices with the butter, for example, ajwain seed and celery seed both go well with this dish.
Stir a little red chilli paste into the butter just before you add the Spinach stems.