...First of all - I got my water boiling...
...I had gotten a bag of organic Baby Spinach as we came through GF on our way back from Omaha...
...1 1/2 tsp salt per quart - YIKES! - that seems like a lot - Julia often surprises me with her liberal use of salt - so I'm going with just 1 teaspoon here...
...wash your spinach - even though it says pre-washed...
...the water's boiling...
...drop spinach by handfuls into the boiling water...
...boil slowly uncovered for 2 minutes...
...have a kettle full of cold water...
...Julia has elaborate instructions on how to drain the spinach - but as soon as it's drained (a two handed job for sure) you want to plunge it into the cold water - colander and all - this will preserve the colour...
...it is a very pretty bright green...
...then you squeeze a small amount at a time to extract as much water as possible...
...chop on a cutting board with a large knife...
...Julia also says to save the last drops squeezed out for soup...
That's the end of the preliminary cooking - Julia also says not to cook spinach in iron or aluminum as it quickly picks up an astringent and metallic taste.
Substitutions: None
Recipe here: Mastering the Art of French Cooking
p. 468-469
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