Boiled Spinach

Recipe from Oxmoor House

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  • 3 pounds fresh spinach, cleaned
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced onion
  • 1 1/2 teaspoons butter or margarine
  • 2 tablespoons soft breadcrumbs
  • 2 tablespoons whipping cream
  • Salt and pepper to taste
  • 1 hard-cooked egg, finely chopped


  1. Place spinach in a large Dutch oven (do not add water); cover and cook over high heat 8 to 10 minutes. Drain spinach well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing well. Chop spinach, and set aside.
  2. Sauté onion in butter until tender. Add chopped spinach, and sauté 5 minutes. Stir in 2 tablespoons breadcrumbs, whipping cream, and salt and pepper to taste.
  3. Transfer spinach to a warm serving dish, and garnish with chopped egg.
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