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Boiled Spinach

  • Spinach
  • Salts
  • Butter
  • Pepper
  • Salt
  • Cream sauce
  • Hard boiled egg
Wash it many times in cold water to thoroughly and perfectly free it from sand and dust. Then put in a close sauce pan, without a drop of water, over a moderate fire; cover closely, and cook till tender- about 1/2 hour. Its own juice runs out, and it cooks in that. Spinach should be one of the most healthful of springtime vegetables, but its most valuable elements are its mineral matters or potash salts, and by the old method cooking they are are almost entirely lost. The above method preserves them. When done, drain, chop fine, and season with butter, pepper and salt; or pour atop a cream sauce. Serve with slices of hard boiled egg over it.
Submitted by Cassyjean - Torrington, CT Nov 24, 2009
15 min 30 min 45 min

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