by BILL SMITH – CROOK’S CORNER
serves 4
After preparing the spinach, it can be added to anything you’re cooking that looks like a good choice. It goes with everything on your table.
½ cup water
2 tablespoons of unsalted butter
10 ounces of spinach, or as much that fits in your skillet, washed at let to dry
½ teaspoon salt
Put the water in the skillet. If you have not had time to dry the spinach, reduce the amount of water because drops will be on the leaves. When water begins to boil, add half of the butter. Add as much spinach that will fit, toss, add the rest when the first batch has wilted down a bit and cook until barely collapsed, cooking about 3 minutes. Add the rest of the butter and the salt and serve at once. May need draining just before serving.