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Thanks for a great spinach article, Angie! Wilma and I have been spinach fans for a long time and have scads of recipes for preparing it. Here is the way it was prepared in communal Amana:
2 pounds raw spinach
1 pint boiling water
1/4 cup lard (It really tastes better with lard, but olive oil is better for you.)
3/4 cup bread crumbs
1 small onion, chopped fine
1 heaping tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 pint beef broth
Cook spinach in boiling water for 5 minutes or until tender. Remove from stove and cool spinach in cold water. Squeeze out all water and run through food grinder. Heat lard over medium heat, add bread crumbs and brown until golden brown. Stir in onion, then flour, salt, and pepper. Add ground spinach and bring to boil. Add beef broth and cook until well-blended.
Spinach was also dried during the summer and reconstituted in winter, using the recipe above.
We sow a fall crop in August. It not only provides meals until a hard freeze, but returns in spring in our zone 5 garden when mulched or when there is good snow cover during the coldest months of winter. This fall, the rabbits unfortunately beat us to the harvest! :-(
Larry, I'm trying to imagine what the finished product would be like with your recipe. Do the crumbs make golden crispy bits, or is it all fairly soggy when it is finished? I was with you, picturing kind of a hash or even some kind of patty, until the last line, when you added beef broth. What do you call your recipe? I'd be interested in seeing a picture of the dish! It somehow reminds me of how my Bohemian mother-in-law prepares asparagus, except it finishes up with milk instead of beef broth.