Makes: 10 portions. Cooking time: 10-15 minutes.
— 2 kg prepared spinach
— 20 grams salt
— ¾ liter boiling water
(1) Place the spinach into the boiling salted water, cover with a lid and boil steadily until cooked.
(2) Drain in a colander.
(3) Serve slightly dome shape in a vegetable dish.
(1) When serving boiled or buttered spinach do not pat it down with a palette knife; it should appear as loose as possible.
(2) Refresh spinach by placing the saucepan in which it has been cooked under gently running cold water. Drain in a colander and make into 100 g balls; do not attempt to squeeze the balls of spinach so that they become dry. Store on a tray covered with cling film in a refrigerator at a temperature of 8°C.