Vegetables: Spinach 05 by Recipe Cottage

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	Spinach 05

		Spinach 12 to 16 oz raw spinach per person boiling water (7 - 8 quarts for about 3 lbs of spinach) butter in a saucepan (1/2 Tbsp for each cup of spinach) salt and pepper pinch of nutmeg Prepare the spinach, wash very well and remove coarse stems if the spinach is not very young. 12 to 16 oz raw spinach per person is about right for spinach fans. It reduces a lot in cooking. Prepare a kettle with lots of boiling water (7 - 8 quarts for about 3 lbs of spinach). Plunge the spinach into the boiling water and return to the boil as quickly as possible. Boil for about 5 minutes (depending on the age of the spinach) until it is almost tender, test it for doneness every minute or so to make sure it does not get overcooked. Get the spinach out of the pan with a long-handled sieve into a large basin of cold water (or drain the kettle (carefully -- it's hot) and refill with cold water to refresh the spinach. When it is cold, drain off the cold water and then gather the spinach into large balls and squeeze as much water from the spinach with your hands as you possibly can. Chop the spinach on a chopping board. Heat butter in a saucepan (1/2 Tbsp for each cup of spinach) Stir in the spinach to heat in the butter. Season with salt and pepper, and a pinch of nutmeg. Alternatives: After the first preparation, reheat with chopped ham. Reheat the spinach in a baking dish, topped with grated cheese. Serve it with a white cream sauce. Use it as a base for poached eggs with a hollandaise sauce, and make Eggs Florentine.