2 big bunches spinach, about 1-1/2 to 2 lbs. fine sea salt juice of 1 big lemon, about 4 Tbl
Remove stems from spinach. Clean spinach leaves in three changes of cool water, either in the sink or a separate basin. Each time, lift spinach out and rinse away dirt that settles to bottom. Divide spinach into 4 batches. Plunge each batch into abundant boiling salted water for a minute or two, just until it wilts. Remove each batch of spinach with tongs and drain. Season spinach with lemon juice and salt. - Updated: January 16, 2007
