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| Cellophane packaged (very curly type), or frozen spinach, is more tender and makes better foods than the flat, broad leafed spinach, which is tough. Discard the bruised leaves, then pull off and discard the stems from the good leaves. Soak the good leaves in cold water (in your kitchen sink) for 3 minutes, then lift them out in handful amounts and transfer them to a large mixing bowl or colander. Repeat soaking them in clean water until no more sand or dirt appears in bottom of the sink (this can take up to five soakings). Place the washed spinach in a large empty pot and cover with pot's matching lid. Place over high heat and when the pot starts to steam, bring the lower leaves to the top and vice-versa with the upper ones. Cover again with lid and continue cooking for 2 more minutes; repeat turning over spinach until wilted to about 1/5 of its original amount. Spinach should be wilted within 4 - 9 minutes. Drain in a colander and then cool under cold running water. Squeeze spinach well in the palm of your hands, then chop into 1/2 inch cubed pieces and then break apart cubes: use as directed in recipe. |
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