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2 lbs spinach, freshly cut
1/4 lb salt pork
1/2 medium-sized onion, minced
1/4 t salt
1/8 t pepper
4 poached eggs
dash of nutmeg Wash spinach 4 times and pick over carefully. Cut
off only roots, for the stems have great food value. Boil, covered, for 15 minutes in water that clings to leaves. Pass through a colander. Fry out the salt pork cut in fine pieces and simmer minced onion in fat until
tender. Add to spinach with salt and pepper. Turn into serving dish and garnish with poached eggs. Dust with nutmeg. Serves 4. |
