Si vols fer espinacs sens agua, pren los espinacs e deneja’ls be, e puis llava’ls e fe’n dos o tres trossos. E hages una olla, e mit-hi una llossada d’oli, o’ segons que seran aquells a qui n’huaras a dar. E puis prem-los be e mit-los en l’olla, e mit-hui un poc de sal en guisa que no n’hi haja massa , entro que sien fusos; e estrijolats-los.
If you want to make spinach without water, take the spinach (leaves) and clean them well, and then wash them and make two or three pieces of them. Take a pot, and put in a large spoon of oil, or according to the number of those you will serve it to. Then squeeze them well and put them in the pot, and put in a little salt, but in a way so it is not too much, until they have melted, and cut them up.
(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
Simple fried spinach. This recipe reminds us that not everything served in finer homes was elaborate or fanciful.
1 lb fresh spinach or chard
3 TBS olive oil
1 tsp salt
Rinse spinach, drain or spin well.
Tear larger leaves into small pieces.
Heat pot, place oil in pot.
Add the spinach and salt, be certain to stir to keep the bottom from burning.
Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 178-179. Print.