Cooked Spinach Salad

1. 1

   Bring 4 quarts of water or more to the boil in a large pot.

2. 2

   Pile the washed spinach into a colander, and dump it all at once into the boiling water.

3. 3

   With a spider, turn the leaves over once or twice, then lift them all out quickly after 3 or 4 seconds total in the boiling water.

4. 4

   Drop the spinach back into the colander; let it cool and drain for a minute or two, but do not squeeze it.

5. 5

   While it is still warm, turn the spinach into a mixing bowl; after a few moments, pour off all but a spoonful of the liquid thats accumulated in the bottom.

6. 6

   Dress and toss with the lemon juice and olive oil, salt, freshly ground peppertasting and adding more as you like.

7. 7

   Serve still slightly warm or at room temperature.

8. 8

   Additions to cooked spinach salad: fold in hard-cooked eggs, roughly chopped, after dressing.

9. 9

   Instead of spinach, use 2 pounds of fresh dandelion greens, washed and cooked in boiling water for 10 to 20 minutes or until tender.

10. 10

    Drain without squeezing and cool slightly; pour all but a spoonful of the liquid out of the bowl before dressing.

11. 11

    Try adding 1 cup of cooked dried beans to either of these salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.