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This classic side dish can be made ahead and reheated for your weekend dinner.

Source: Everyday Food, January/February 2006
Total Time Prep Servings

Ingredients

Directions

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23
  • theirishwizard
    1 JUL, 2008
    i thought this turned out kind of bland...adding some hand toasted almonds was good and fixed the texture a bit
    Reply
  • isabelbrinck
    10 MAR, 2008
    and tastes great on toast!
    Reply
  • isabelbrinck
    10 MAR, 2008
    and tastes great on toast!
    Reply
  • isabelbrinck
    10 MAR, 2008
    "Need" is such a subjective word in cooking, isn't it? I'm with the no oil camp here. It works just fine with the water from the rinse clinging to the leaves.
    Reply
  • Fancylooks
    24 FEB, 2008
    I prefer not to use shalot or onion, it is equally delicious and you don't get the nasty aftertaste!!!
    Reply
  • mmsrjs
    20 FEB, 2008
    THIS IS A GREAT RECIPE, JUST THE WAY IT IS, HAVE GOTTEN TO LOVE SPINACH ESPECIALLY SINCE I NOW KNOW HOW GOOD IT IS FOR US. THANKS FOR YOUR "ANOTHER GREAT TOPPING" BILLNYE. THANKS MARTHA FOR PUTTING THIS ON THE NET. I FOR ONE KNOW HOW YOU ALL STRIVE AND TEST ALL THE RECIPES BEFORE PUTTING THEM HERE.
    Reply
  • BillNye
    14 FEB, 2008
    Tinkerbelltina is spot on. The spinach "steams" in the water from the rinse. Note the instruction: "water still clinging to leaves." I always cook spinach this way. Another great topping is to just toss the wilted spinach with some red wine vinegar and EV olive oil and serve with sea salt or fleur de sel. Simple but elegant.
    Reply
  • tinkerbelltina
    13 FEB, 2008
    Cooked spinach is usually cooked using this method - the water used to was the leaves will steam the spinach. Oil is not necessary.
    Reply
  • annsera
    13 FEB, 2008
    Another flawed recipe. A lot of the recipes on everyday food have some good ideas behind them, but miss things in the write up. Here, I put spinach in a saucepan with no water or oil and cook until wilted? While spinach does release its own wazter while it cooks, and that will be trapped with a covered saucepan, I really think you'd need some oil.
    Reply

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