It's straightforward and noticeable.
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She was small-town famous for her brandied spinach.
The star of the evening buffet?
like the way my grandma used to host - completely relaxed and fantastic.
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My mother agreed that this dish is quite simple to prepare. "Every single time I've made it, it's been fantastic," she said. "I believe that's why she always served it—because you can't mess it up."
—Not fresh—and here's why. Fresh spinach is extremely high in water content, which is why you can reduce a whole bag of spinach down to a small amount in your saucepan when you cook it. When you start with frozen spinach and squeeze out as much water as possible until it's bone dry, it becomes essentially moisture-free, making it perfect for absorbing the rich flavor of the butter.
Begin by squeezing out as much moisture as possible from three (12-ounce) packages of thawed spinach, using your hands, as it will cling too much to a cloth or paper towel. Then, melt a half pound of butter (either salted or unsalted) in a saucepan. It's okay if it doesn't brown, but do get it very hot. Next, add in all the spinach. After you've squeezed the liquid from the spinach, you'll often find it bunching up in the pan, so work quickly to break it apart and ensure each piece is uniformly coated with the hot butter.
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to add the brandy.”
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