|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.
Serving size: Complete recipe
Calories 531 Calories from Fat 350
% Daily Value*
Total Fat 40 g61.6%
Saturated Fat 23.7 g118.4%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 721.6 mg30.1%
Total Carbohydrates 33 g11%
Dietary Fiber 20 g79.8%
Sugars 3.8 g
Protein 26 g52.7%
Vitamin A 1723.6% Vitamin C 424.8%
Calcium 90.9% Iron 136.6%
*Based on a 2000 Calorie diet