INGREDIENTS

INSTRUCTIONS

To make 3 cups of cooked spinach, you need 3 pounds of fresh spinach
and 2 tablespoons of Kosher salt.  Snip the stems from the tender
leaves of the spinach; for more mature  leaves, fold the leaves
vertically along the stem, and with one hand,  pull away the stem,
including that portion attached to the leaf's  underside. Discard all
wilting, rotting, or yellow leaves.  Wash the spinach thoroughly by
swishing it around in several changes  of cold water until all sand is
washed away.  Bring about 8 quarts of water (with the salt) to a boil
in a deep  pot. Drop the spinach leaves in the rapidly boiling water.
When the  water comes to a boil again, reduce the heat to medium and
let the  spinach boil, uncovered for 5 minutes.  Note: you can
substitute 3 10-ounce packages of frozen leaf spinach  for the above;
defrost thoroughly, separate the leaves, cut off and  discard the
stems, then cook for only 3 minutes in boiling water as  above.  Pour
the entire contents of the pot immediately into a colander or a  sieve
held firmly over the kitchen sink. Let cold water run through  for a
minute to refresh the spinach -- this will preserve its bright  green
color and also prevent any further cooking. Do not overcook!  Squeeze
as much water out of the spinach as possible by pressing it  with the
back of a spoon, or use your hand.  Place the spinach on a chopping
board, and chop it as coarse or as  fine as called for in a recipe.
The chopped spinach may be kept covered for several hours, or
refrigerated for up to one day, or frozen. (Defrost thoroughly before
using it in any recipe.)  Posted to MM-Recipes Digest V4 #6 by "Karl E.
Moser (KE3NF)"  <karl-m@home.com> on Feb 06, 1999, converted by
MM_Buster v2.0l.

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”