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Prelinary cooking or blanching
- 3 pounds of fresh spinach
- A large kettle containing 7 to 8 quarts of rapidly boiling water
- 3 ½ tablespoons salt
- A good chopping knife
Trim and wash the spinach. Drop it into the boiling water a handful at a time, add salt, and boil slowly, uncovered, for 2 to 3 minutes, or until spinach is limp. Drain spinach, run cold water into kettle for a minute or two, drain again. By handfuls, squeeze out as much water from the spinach as possible. Chop. Set aside until ready to use.
Serving
- 2 tablespoons butter
- A heavy-bottomed 8 inch non-stick skillet
- 1 ½ tablespoons of sifted flour
- 1 cup beef stock, beef bouillon, or heavy cream
- Salt and pepper
- 1 to 2 tablespoons soft butter
Melt the butter in the skillet. When bubbling, add the chopped spinach and stir over moderately high heat for 2 to 3 minutes to evaporate moisture. When the spinach just begins to adhere to bottom of pan, Lower heat to medium and stir in the flour. Cook, stirring, for 2 minutes. Remove from heat and blend in the stock, bouillon or cream. Season lightly, bring to the simmer, cover, and cook very slowly for 10 to 15 minutes. Stir frequently to prevent scorching. Correct seasonings, stir in softened butter, and serve.