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Spinach

Instructions

Not less than a peck is needed for a dinner for three or four. Pick over carefully, wash, and let it lie in cold water an hour or two. Put on in boiling, salted water, and boil an hour, or until tender. Take up in a colander, that it may drain perfectly.

Have in a hot dish a piece of butter the size of an egg, half a teaspoonful of salt, a saltspoonful of pepper, and, if liked, a tablespoonful of vinegar. Chop the spinach fine, and put in the dish, stirring in this dressing thoroughly. A teacupful of cream is often added.

Any tender greens, beet or turnip tops, kale, &c., are treated in this way; kale, however, requiring two hours' boiling.

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Source

The Easiest Way in Housekeeping and Cooking (1903)

Categories

Spinach.