Wash 2 lbs. spinach thoroughly, removing wilted leaves and tough stems.
Wash several times to remove all sand, then place in saucepan, without additional water, cover tightly, and cook 8-10 minutes or until tender/Cover can be removed after, first 5 minutes of cooking.
Drain and save liquor for soup stock.
Serve hot with salt, pepper and butter.
Serve chopped if preferred.