This is the best way I know to cook spinach so that it will be bright green, glistening and with a true flavour.
- Open up the package of spinach and pull the leaves away from the coarser stems. Wash thoroughly in a sink of cold water. Put into a colander to drain. Bring to the boil half a pot of water and add a teaspoon of salt. Pile the spinach leaves into the boiling water, pressing down with a wooden spoon so that all the leaves are covered with water. As soon as the leaves are wilted and the water has returned to the boil, drain the spinach in the colander.
- Run cold water over the spinach to cool it quickly, then turn it out onto a chopping board and use a sharp knife to make a couple of cuts across it. Use your hands to squeeze out most of the remaining liquid.
- The spinach may be prepared up to this stage an hour before serving. Put the butter into the empty pot and place over a moderate heat until melted. Add the spinach and toss it in the melted butter until it is hot and glistening.