Wash thoroughly 4 pounds spinach and drain well. Sprinkle the leaves lightly with salt. Cook 4 or 5 minutes in the water that clings to the leaves after washing. Turn the spinach into a collander and drain it well, shaking to remove as much water as possible. Serve the spinach with melted butter and a dash of lemon juice.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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