Buttered Spinach with Ham

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds fresh spinach leaves
    • butter
    • salt and freshly ground black pepper
    • 4


    Wash spinach leaves in several changes of water; drain. Put spinach in a thick-bottomed saucepan with ½ pound butter, season to taste with salt and freshly ground black pepper, and cook, stirring constantly, over a fairly high heat until spinach is soft and melted. Transfer to a serving dish and