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MARVELOUS STEAMED BABY SPINACH

Ingredients:
1 large box of fresh baby spinach
Salt
Freshly grated nutmeg
Butter

Directions
Remove spinach stems that extend past the leaves. Place pared vegetable in a colander. No need to wash it, as it should say on the box that it's already been triple washed by growers who packaged it.
Using a large stainless steel skillet with a tight lid, bring about half an inch of water to a boil, turning heat down to a vigorous simmer. Salt water to taste. Then grate several turns of nutmeg into the water, being careful not to use too much, as the spinach should not taste of nutmeg. The spice only brings out the rich mellowness of the spinach.
Return the skillet to a slow boil after recovering it. Then after a few seconds, quickly uncover water and dump whole contents of colander into the water, then recover. Shake skillet vigorously to distribute spinach in water evenly. Allow fifteen to twenty seconds for it to cook.
Uncover and see that it is submerged and barely softened. You don't want to overcook it and make it slimy!
Quickly remove from heat and drain in colander, which you have placed in a sink. Then shake the colander up and down to remove any trace of moisture. Allow a moment for it to drain, using a fork to move the spinach a bit to be certain all the water possible is removed.
Divide it evenly between two warmed dinner plates and place a small dab of soft butter on each serving. The vegetable goes well with beef, chicken, fish or pork.
Spinach shrinks incredibly while steaming. If you're not certain one large box is enough, use another small one. The first time I made this dish for Jim and me, I bought unpackaged loose spinach. I thought I'd purchased plenty, but we ended up with a tablespoon or two for each of us!

Serves 2

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