Épinards Bouillis

Name: Épinards Bouillis (Boiled Spinach)
Cuisine: French
Ingredients: 3 pounds fresh spinach, about 3 cups; 6 quarts water; 2 tablespoons salt; Wash spinach in lots of water. Strip each leaf of its stem and the heavy vein that runs through the middle. Bring water and salt to a boil. Add spinach, bring water back to a boil, and cook 1 minute.; Lift spinach from the water with a long-handled strainer. By lifting the spinach from the water, you leave the grit in the water. Put spinach into basin of cold water to stop its cooking. When cool, put in colander to drain. Then squeeze spinach between the palms of your hands to extract the water. It is now ready to be heated and served by one of the following recipes.

Boiled Spinach

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 pounds fresh spinach, about 3 cups
6 quarts water

Side dish
Vegan
Gluten-free

Method

Wash spinach in lots of water. Strip each leaf of its stem and the heavy vein that runs through the middle. Bring water and salt