The world champion consumers of butter are the French, who enjoy a whopping 8.3 kg of butter per capita each year (or at least they did in 2014). By comparison we Americans only ate 2.5 kg, and the Irish, famous for reveling in butter, ingested a measly 2.4 kg.
I used to avoid butter in the belief that it caused heart disease. I stuck to olive oil instead. But now butter has been vindicated (sort of) and it is margarine which supposedly does us all in. These days I cook mainly with olive oil, but I’ll add butter toward the end of the process in order to boost the flavor.
Spinach, garlic and kalamata olives sautéed in olive oil.
I paired spiralized zucchini with the spinach to pump up the veggie factor in this dish and reduce the amount of pasta. I also threw in some Gardein vegan chicken. I added the cooked spaghetti to the skillet and tossed the whole thing with couple of small knobs of butter.
The dish is finished with a squeeze of lemon juice and a sprinking of aged Bellavitano cheese (the merlot rind is to die for).
Linnet Moss 
They keep changing their minds about what’s good for us! How are we to believe them anymore? At this point we might as well just eat what we want to eat, for tomorrow we’ll find that fried chicken is the holy grail.
The olives + spinach combo looks divine. I’m a huge fan of both. And butter.
I’ve heard that cooking with butter and olive oil is a good idea because the olive oil withstands higher temperatures, and butter is…well, delicious.
Right, the butter browns very quickly, and that changes its flavor, so I begin with the olive oil and end with the butter. I like Plugra and Kerrygold!
Very good combination (but I have been unable to warm up to butter again and stick to olive oil) of my favourite food.
Yes, olive oil is very good on its own. I stick to EVOO for most pasta dishes.
Oh butter… delicious 🙂 Spanish butter – meh 😦
Oh really? How disappointing, when you have such good cheeses.
That looks yummy!
Thanks, it was tasty!
Love butter, we use it for toast and sandwiches again now. And baking of course and I just sautéed red onion, red and white cabbage and garlic in a big lump of butter for part of dinner. But it is all a tad confusing. Still use lots of olive oil as well. Just regular for cooking and EVOO for salad dressings etc. Fingers crossed we are on the right track, the less processed the better, we hope!!
My rule is “everything in moderation.” Cabbage in butter sounds good. I haven’t made a cabbage dish in a long time.