|Salt and pepper||1|
Remove roots and wilted leaves of the spinach.
Wash in several waters, until all trace of sand has disappeared.
Place in a large kettle without additional water; the water which clings to the leaves is sufficient.
Cover the kettle and cook with low heat until the spinach is tender.
The time of cooking depends on the age of the spinach.
Long cooking darkens it.
Salt the water just before cooking is completed.
When done, drain, chop, season with salt, pepper and butter and one tablespoon lemon juice, if desired.