*  Exported from  MasterCook  *
 Recipe By     : Aunt Sammy’s Radio Recipes 1931
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        spinach
                         onions -- optional
                         vinegar -- optional
                         salt pork -- or bacon optional
                         olive oil -- optional
                         lemon -- optional
                         hard-cooked egg -- optional
 Carefully pick over the spinach, discard wilted leaves, cut off the stem ends, 
 and wash in several waters to remove grit.  If the spinach is young and tender,
  it can be cooked in the water that clings to the leaves.  Start the cooking at
  moderate heat, cover the kettle at first, turn the spinach now and then until 
 thoroughly wilted, then remove the cover, and stir frequently.  Cook about 10 t
 o 15 minutes (a quantity of 2 pounds), chop fine, season with pepper, salt, and
  butter or other fat, and serve.  Spinach cooked in this way will retain its at
 tractive green color and fresh flavor.
 Older spinach is better if cooked in a small quantity of water for about 20 min
 utes, then drain, chopped, and seasoned with butter or other fat, pepper and sa
 lt.  To vary the flavor, brown a small quantity of finely cut onion in the fat 
 before adding it to the spinach, or season with vinegar and bits of crisped sal
 t pork or bacon, or serve with olive oil and sections of lemon.  Sliced or chop
 ped hard-cooked egg is of course always attractive served on spinach.
  Typed & MC formatted by Barb at Possum Kingdom using SNT and MC Buster 2.0g on
 Converted by MC_Buster.
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