2 pounds fresh spinach ½ tsp crumbled dried rosemary
4 T butter 1 T finely chopped fresh parsley
¼ c finely cut scallions, including 1 tsp salt
2 inches of the green tops Freshly ground black pepper
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With a small, sharp knife, cut away the ends of the spinach, the tough
stems and any bruised or yellow leaves. Pile the leaves in small stacks and
chop them fine. Then wash the spinach in a sieve or colander set under cold
running water.Drop the spinach into a 4- to 5-quart enameled saucepan, cover tightly and cook over moderate heat for about 8 minutes. Drain the spinach in a colander and, a handful at a time, squeeze the leaves vigorously until they are completely dry. Set aside.
In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the scallions and rosemary and, stirring frequently, cook for about 5 minutes, until the scallions are soft and translucent but not brown. Add the spinach, parsley, salt and pepper and stir over low heat for a minute or so to heat the spinach through. Taste for seasoning and serve at once. Serves 4.
