Wash the spinach two or three times in cold water.  If the leaves are very large remove the stems.  Place the spinach in a heavy bottom pan.  The water clinging to the leaves will be enough to start the cooking process.  Cover the pan with a lid that fits tightly.  Place the pan over very low heat.  Check from time to time and using a fork or tongs, turn the leaves over to distribute the heat.

The cooking will take only a few minutes.

A spinach salad with hard cooked eggs is another option.  Use warm oil to wilt the leaves and then add a few drops of vinegar.  Or, combine the spinach, with stems removed, with lettuce and thin sliced radishes in a salad.

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