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Braised Spring Greens--Serves 6
submitted by Lady Kiara Wrynn
1 ½ lb. small whole head of spring greens or spinach
3-4 Tablespoons frying oil
¼ teaspoon each sea salt, fresh ground black pepper, grated nutmeg and ground cinnamon
small sprinkling of soft light brown sugar
Spring greens are probably closer to medieval spinach than our modern spinach, but the recipe is good made with either. Our forebears would probably have used rape oil for this dish, most likely imported from Flanders, but King Richard's cooks could certainly get hold of costly nut oil or olive oil with its finer flavor. I have added a little stock or water to the frying oil because the first tests gave very greasy results.
Wash the heads of greens or spinach and trim off any stems. Bring 2 inches of water to the boil in a large pot and put in the heads side by side; if they do not all fit in blanch them in two batches.
Cover the pot and simmer for 5 minutes at low heat.
Drain the blanched greens and squeeze them dry on a cloth. Save some liquid.
Split them in half lengthways. Heat the oil in a deep, heavy frying pan, then add the wilted greens and ¼ inch of the reserved cooking liquid.
Add the spices and sugar. Turn the heads over to coat them with oil, cover the pan and simmer until the stem ends are tender.
Serve on a warmed dish with the cooking liquid or not, as you please.
From The Medieval Cookbook by Maggie Black ©1992
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