Épinards Bouillis

Boiled Spinach

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 3 pounds fresh spinach, about 3 cups
  • 6 quarts water

Method

  1. 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