Carefully pick over the spinach, discard wilted leaves, cut off the
stem ends, and wash in several waters to remove grit. If the spinach
is young and tender, it can be cooked in the water that clings to the
leaves. Start the cooking at moderate heat, cover the kettle at
first, turn the spinach now and then until thoroughly wilted, then
remove the cover, and stir frequently. Cook about 10 to 15 minutes (a
quantity of 2 lb), chop fine, season with pepper, salt, and butter or
other fat, and serve. Spinach cooked in this way will retain its
attractive green color and fresh flavor.
Older spinach is better if cooked in a small quantity of water for
about 20 minutes, then drain, chopped, and seasoned with butter or
other fat, pepper and salt. To vary the flavor, brown a small
quantity of finely cut onion in the fat before adding it to the
spinach, or season with vinegar and bits of crisped salt pork or
bacon, or serve with olive oil and sections of lemon. Sliced or
chopped hard-cooked egg is of course always attractive served on
spinach.
Typed & MC formatted by Barb at Possum Kingdom on 8/20/98
