Ingredients
2 1/2 pounds fresh spinach, washed, water still clinging to the leaves
Preparation
To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don’t walk away – the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.
