Cooked Spinach Salad

Directions

1. 1
   Bring 4 quarts of water or more to the boil in a large pot.
2. 2
   Pile the washed spinach into a colander, and dump it all at once into the boiling water.
3. 3
   With a spider, turn the leaves over once or twice, then lift them all out quickly after 3 or 4 seconds total in the boiling water.
4. 4
   Drop the spinach back into the colander; let it cool and drain for a minute or two, but do not squeeze it.
5. 5
   While it is still warm, turn the spinach into a mixing bowl; after a few moments, pour off all but a spoonful of the liquid thats accumulated in the bottom.
6. 6
   Dress and toss with the lemon juice and olive oil, salt, freshly ground peppertasting and adding more as you like.
7. 7
   Serve still slightly warm or at room temperature.
8. 8
   Additions to cooked spinach salad: fold in hard-cooked eggs, roughly chopped, after dressing.
9. 9
   Instead of spinach, use 2 pounds of fresh dandelion greens, washed and cooked in boiling water for 10 to 20 minutes or until tender.
10. 10
    Drain without squeezing and cool slightly; pour all but a spoonful of the liquid out of the bowl before dressing.
11. 11
    Try adding 1 cup of cooked dried beans to either of these salads.