2 large bunches young spinach (about 1 ¼ pounds)
1 tablespoon unsalted butter
½ teaspoon finely ground unrefined sea salt
¼ teaspoon ground white pepper
2 hard-cooked eggs, minced
- Trim the spinach of any tough stems or veins, then coarsely chop the spinach leaves.
- Toss the spinach into a large, heavy stockpot. Set it on the stove over medium-low heat, cover the pot with a tight-fitting lid, and cook for 15 to 20 minutes, until wilted.
- Drain the wilted spinach in a colander, and press it down to remove any excess liquid.
- Return the pot to the stove, add the butter, and melt over low heat. Toss in the spinach. Stir in the salt, white pepper, and minced egg, then serve.
Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther