Traditionally, this cooked spinach is served as a salad at room temperature, but there’s no reason you can’t serve it hot as a vegetable.
Trim the tough stems from the spinach. Coarsely chop the leaves and wash carefully in 2 or 3 changes of water to remove all sand. Drain.
Heat the oil or butter in a very large sauté pan or skillet over medium heat. Add the onion and cook 5 minutes. Add the garlic and the spinach leaves and cook in their own moisture, stirring often, until the spinach wilts, about 4 minutes. Add the mint and mix well. Season to taste with salt and pepper. Transfer to a serving bowl and top with the chopped walnuts.
To serve as a salad, cook the onions and spinach in olive oil, chill the cooked spinach mixture completely, chop well, and then fold in
© 1992 Joyce Goldstein. All rights reserved.