cook that spinach

[RobLL]

Here is my adaption of the classic French version of spinach.

steam in a large stock pot a 3lb? bag of spinach from Costco
(while there is a health alert boil instead) Cook until tender

Drain into a colander, by one means, hook or crook, however get rid of as much moisture as you can. Spinach loves to hold onto water. It then needs to cool enough so you don't get burned on the next step

Using a large French knife, chop systematically and repeatedly until it is near pureed. Proper way is to use a food mill, my way is quicker. I think a food processor would demolish it. Any one ever tried?

Move into a large saute pan. Add, per Julia Child, as much olive oil and butter as your conscience will allow. Do not let it burn, turn frequently. What you are doing is drying it out, and letting the fat take the place of water. As you get enought water out, and enough fat in it begins to take on the texture of a souffle. Flavor with just enough nutmeg that the flavor is more than subliminal, but not easily noticable. Salt and pepper to taste.

This is a pain in the butt to make, but truly addictive to eat. The three of us, one an ancient m-i-law can eat the whole three pounds for dinner. Elegant and brilliantly colorful for a holiday brunch.

[spankdat]

Originally Posted by RobLL

Here is my adaption of the classic French version of spinach.

steam in a large stock pot a 3lb? bag of spinach from Costco
(while there is a health alert boil instead) Cook until tender...

Uh, no, unless my memory fails me, steam is much hotter than boiling water, and if it's the heat that kills the e coli, steaming will do just fine in this regard. Thanks for the recipe, sounds delicious.

[RobLL]

Steam at atmosperic pressure is the same temperature as boiling water (at the same pressure). To increase the temp you increase the pressure, and of course inside a pressure cooker the boiling temperature of water goes up. The advantage of boiling is that you more reliably get the temperature of all the spinach up to 212 degrees. In a steamer it is questionable that the middle of the mass of the spinach gets that hot.