Spinach
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Spinach
- Butter
- Pepper
- Salt
- Poached eggs
Instructions
- Wash and pick the spinach clean with great care. Drain it well. Bring a pot of water to boil and throw the spinach in; a few minutes will boil it sufficiently. Press out all the water. Put the drained spinach in a stew pan with a piece of butter, pepper, and salt. Chop it continually with a spoon until it is quite dry. Serve it with poached eggs or without, as you please.