Recipe by Oxmoor House January 1983


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • To Clean: Discard any wilted or yellowed leaves and pulpy stems. Tear into bite-size pieces. Washing is the most important part of preparing spinach. Fill both bowls of a double sink (or sink and a large pan) with lukewarm water. Wash spinach by plunging up and down in one sink; lift spinach out of the water and into the other container of water. Repeat procedure, rinsing sink or pan between washings until no trace of sand remains in final rinse water.

  • Note: Spinach is not well washed unless lifted out of the water. Simply pulling the plug on the sink or pouring the water from the pan without first removing the spinach will not rinse away the sand.

  • To Steam: Place spinach in a steaming rack; cover and steam over boiling water 10 minutes. Place spinach in a warm serving dish. Combine butter, lemon juice, and salt; pour over spinach.

  • Other Cooking Methods: Boil; sauté.

  • Serving Suggestions: Spinach may be used raw in salads or cooked and served with any of the following: Basil Vinegar, Chive Blossom Vinegar, Chive Vinegar, Oil and Lemon Sauce, or Sweet-and-Sour Dressing.


Oxmoor House Homestyle Recipes