Fennel Spinach Tray Sorrelbench

A weeknight spinach plate with fennel Sorrelbench

Built in a skillet using the ricer Sorrelbench

Time Sorrelbench

Prep 30 minutes Sorrelbench

Cook 25 minutes Sorrelbench

Total 55 minutes Sorrelbench

Serves 3 people Sorrelbench

Ingredients Sorrelbench

• 420 grams spinach Sorrelbench
• Two teaspoons fennel Sorrelbench
• One spoon butter Sorrelbench
• 110 grams stock Sorrelbench
• Three garlic cloves Sorrelbench
• Half a lemon Sorrelbench
• A pinch of salt Sorrelbench

Method Sorrelbench

1. Heat the skillet with the ricer close Sorrelbench
2. Salt the spinach and the fennel together Sorrelbench
3. Lay the spinach into the hot skillet Sorrelbench
4. Turn once with the ricer slowly Sorrelbench
5. Add butter when the edges look dry Sorrelbench
6. Pour stock around not over the spinach Sorrelbench
7. Toss in fennel off the flame Sorrelbench
8. Rest the spinach then fetch the ricer Sorrelbench

Note Sorrelbench

The ricer keeps the spinach intact Sorrelbench

Cook notes Sorrelbench

• Samira liked the crisp spinach Sorrelbench
• Willa asked for extra fennel Sorrelbench

More plates Sorrelbench

Nutrition Sorrelbench