On 30/03/2012 5:59 PM, Mike Muth wrote:
> Spinach - a German recipe
> This dish is sometimes garnished with slices of hard-boiled eggs.
> My wife likes to eat this mixed with mashed potatoes and a nice
> brown gravy.
> You could also liven this up with a chopped onion (brown before
> adding to the spinach), some minced garlic, 2 Tbsp red wine
> vinegar, and/or 1/2 tsp nutmeg.
> For more flavor, substitute beef broth for the water when cooking
> the spinach.
> For a different texture and flavor, put the just-washed spinach
> through a blender. Saute it, the butter, some onion in the pan.
> Add a little beef broth from time to time.
>
> 1 pound fresh spinach
> water
> 1/2 Tbsp salt
> 1/8 tsp pepper
> 2 Tbsp butter
> 4 strips bacon
>
> Crisp and crumble the bacon.
> If necessary, cut off the spinach roots.
> Break the leaves apart and drop them in a pan of water.
> Wash well, and then lift them into a second pan of water.
> Wash again.
> Continue until no sand appears in the bottom of the pan.
> Lift from the water.
> Drain.
> Place in a pan of water, with just enough water to cover the
> spinach.
> Add the salt and pepper.
> Cook until tender.
> Drain the water.
> Put the spinach through a grater or food processor.
> Add melted butter.
> Turn into a hot dish, sprinkle the bacon bits over the spinach,
> and serve at once.
>



Sounds interesting. I hated spinach until I after I was married and had
it the way my wife cooks it.... which is hardly at all. Spinach develops
a nasty taste when cooked too long. She would heat up a small pot and
then rinse the leafs off a few times, shaking the water (and sand) off,
then run them under water one more time without shaking and then toss
the spinach into the hot pot and put the top off for one minute. Remove
it from the pan to prevent further cooking.