I love spinach and this version of the Glen-Mor sidedish is easy to prepare.

Servings: 4

   2 lbs. (2 bunches) spinach
   2 Tbsp. butter

   1 tsp. salt

Prepare spinach
Trim stems and rinse spinach, do not dry.

Cook spinach
Place the wet spinach leaves in a large stock pot. Cover and cook at medium heat for 3 to 5 minutes, stirring occasionally to bring the leaves on the bottom of the pot to the top. Spinach will wilt and reduce to about one-quarter of the fresh volume.

Once spinach is wilted, add butter and salt and stir to melt butter and evenly coat the spinach. Serve immediately.

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