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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

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.


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