Wilted Spinach

 (Sally Fallon, Nourishing Traditions)

SERVES: 3

1 bunch (~10 oz) whole fresh spinach leaves butter, to taste

Cut stems off spinach and wash well in water—even if prewashed, so that the leaves are moist. Place in a large pot, cover, and heat over a medium flame. (Do not add more water to the pot; the water on the leaves will be sufficient to steam the spinach.)

When spinach begins to simmer, reduce heat to low. Cook several minutes, until leaves are just wilted.

Using a slotted spoon, transfer spinach to a heated serving bowl. Press spinach with the back of the spoon and discard any liquid that accumulates. Make a few cuts through the spinach, and top with a generous pat of butter.


Source : The Diet Solution Recipe Guide

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