Spinach, Plain Boiled

Epinards au Naturel

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Peck of Fresh Young Spinach
  • A Cupful of Water
  • A Tablespoonful of Butter


Always select young and tender Spinach. Carefully pick it over, and reject all wilted leaves and coarse fibers and nerves. Cut off the roots. Wash and drain it well in cold water, and press out all the water. It will take about half a peck to make a good dish, as it boils down. Put the Spinach in a kettle, and add one cupful of water. Place on a moderate fire, and let it simmer for ten minutes. As soon as it appears to wilt, take off the fire, for that is all the cooking that is needed. Then drain the Spinach of all water through a colander, and then press through a very fine sieve, to drain off the remaining water from the Vegetable. Chop the Spinach very fine. Then put a tablespoonful of butter in a saucepan, and add the Spinach to it. Stir well. Add a few spoonfuls of water, just sufficient to thin, if a little thick, and let it heat thoroughly. Otherwise, if of the right consistency, no water need be added. Good judgment must here prevail. Season with salt and pepper to taste.

At this point the Spinach may be served in various ways, as Spinach a la Creme, Spinach with Hard-Boiled Eggs, Spinach a la Maitre d’Hotel. The plain Boiled Spinach may be served with vinegar as a salad.