Spinach With Orégano

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds fresh spinach
  • 1 teaspoon salt
  • 1 teaspoon Dried orégano
  • ¼ cup butter


    1. Wash and shred the spinach. Place in a four-quart saucepan, rinse, and drain.

    2. Cover the pan and place over medium heat. When the cover is hot, reduce the heat to low and cook for five minutes. Add remaining ingredients.