Two Easy Sides

It was Elles Birthday Dinner, We had Duck, Wilted spinach and peppers, and Brown Butter Potatoes.

Wilted Spinach and Peppers

 1/3 cup Butter
2 onions peeled quartered and sliced about 1/4 inch thick
1 Sweet Pepper quartered and sliced (I used half Red and Yellow)
1 Pound spinach

Melt the butter in a large Pan (one pound of spinach is huge)
Over low heat saute the onions until just starting to carmelize.
Add the Pepper and just take the hardness off but leave the crunch.
Add the spianch and wilt.


Brown Butter Potatoes.

2 pounds Potatoes
1/4 cup butter.
Salt, and Pepper

Wash and cut the unpeeled potatoes, and place in a pot and bring to a boil and simmer until tender.
Put butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown. Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further.
When the potatoes are tender mash in the butter and salt and pepper.