In high school and college, I belonged to an organization called the Society for Creative Anachronism and spent my weekends as Lady Alexandrina, watching brave knights battle, dressing in period clothing and learning to cook yummy recipes of olde... but with fresh spinach starting to come into season here in the south, I thought I would share it with you:
This recipe is adapted from "Curye on Inglysch," a collection of fourteenth- and fifteenth-century recipes re-published by Oxford University Press in 1985. Here is the original text:
Take spynoches; perboyle hem in sethyng water. Take hem up and presse out the water and hew hem in two. Frye hem in oile and do therto powdour douce, end serue forth.
Spinoches Yfryed (Fried Spinach)
1 - 1 1/2 lbs fresh spinach, washed, stems removed
3 Tbs olive oil
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 tsp light brown sugar
Salt and freshly ground pepper to taste
Steam the spinach until tender, about 5 minutes. Drain thoroughly, pressing the spinach to extract as much liquid as possible. Chop coarsely. Heat the oil in a skillet over moderate heat and saute the spinach for 1 to 2 minutes. Add the remaining ingredients and toss to combine. Serve immediately. Serves 4 to 6.
Since it's a new month, here is a new linky to add your favorite recipes to share:
