Wash the spinach thoroughly in running water until free from grit.
Press the spinach into a saucepan, add a very small quantity of
water, or cover the pan and cook the spinach in the water which
clings to the leaves. Cook for about 10 minutes, or until wilted, and
stir the spinach occasionally so that it cooks evenly. Drain and chop
the spinach very fine. Melt the fat in a saucepan, add the cream and
salt, and when hot add the chopped spinach, but no liquid, and simmer
for a few minutes longer. Add more salt if needed, and serve at once.
Typed & MC formatted by Barb at Possum Kingdom on 8/20/98
