12 pounds fresh spinach or other greens (AP) (10 lb EP)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Sort and trim greens. Remove veins, coarse stems, and roots. Wash leaves thoroughly, lifting out of water after each washing. Steam or boil.
2. Pour margarine over greens and sprinkle with salt. If boiling the greens, add salt to the cooking water.
Notes: Beet greens, chard, collards, kale, mustard greens, or turnip greens may be used. For kale, strip leaves from coarse stems.
Greens may be garnished with 12 hard-cooked eggs, chopped, and 1 lb 8 oz crisp-cooked bacon, crumbled.
Seasonings for spinach: basil, garlic, mace, marjoram, nutmeg, oregano, mushrooms, bacon, cheese, hard-cooked eggs, vinegar.
VARIATIONS:
Creamed Spinach. Cook spinach. Drain. Chop coarsely. Add 2 qt White Sauce. Season with salt, pepper, and nutmeg.
Wilted Spinach or Lettuce. To 10 lb chopped raw spinach or lettuce, or a combination of the two, add 2 qt Hot Bacon Sauce just before serving.
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Sort and trim greens. Remove veins, coarse stems, and roots. Wash leaves thoroughly, lifting out of water after each washing. Steam or boil.
2. Pour margarine over greens and sprinkle with salt. If boiling the greens, add salt to the cooking water.
Notes: Beet greens, chard, collards, kale, mustard greens, or turnip greens may be used. For kale, strip leaves from coarse stems.
Greens may be garnished with 12 hard-cooked eggs, chopped, and 1 lb 8 oz crisp-cooked bacon, crumbled.
Seasonings for spinach: basil, garlic, mace, marjoram, nutmeg, oregano, mushrooms, bacon, cheese, hard-cooked eggs, vinegar.
VARIATIONS:
Creamed Spinach. Cook spinach. Drain. Chop coarsely. Add 2 qt White Sauce. Season with salt, pepper, and nutmeg.
Wilted Spinach or Lettuce. To 10 lb chopped raw spinach or lettuce, or a combination of the two, add 2 qt Hot Bacon Sauce just before serving.
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