Spinach, Plain Boiled

Epinards au Naturel

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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.