Chopped Spinach

adopted from Libro de Cozina, by De Nola

Take spinach and clean and wash them very well and boil them with water and salt, then press them out very well between two wooden cutting boards; and then chop them very fine, and then sweat them in bacon fat; and when they are very well sweated put them in a pot on the fire, and cook them; and add good mutton and bacon broth which should be very fatty and good; only the flower of the pot of the pot, and if by chance you wish to, instead of broth add sheep or goat’s milk, if not almond milk; and take bacon and cut it into pieces the size of dice; and add it to the pot with the spinach, and according to the season, if you wish add fresh cheese, you may do so at that time, cut in the same size as the bacon; and if you add much, do not add until the spinach is completely cooked; and add this just before preparing the serving dishes; and if you wish to add tender raisins, which should be cooked as well, you can stir them into the spinach; and if you do not wish to add these things nor bacon, nor grated Aragon cheese, add parsley and spearmint, and the spinach will be greatly improved.

35-40 lbs of spinach
5lbs almonds
2x the amount of almonds in hot water
1.5 lbs Fontina cheese
Olive oil ? or butter
Raisins (3 lbs)

  1. Grind the almonds in a food processor/blender (1 cup at a time)
  2. Add hot water to the almonds to make an almond milk. Let sit 1/2 hour
  3. Strain the almonds out of the almond milk.
  4. Clean the spinach and remove roots, etc. Wash carefully.
  5. Heat a large pot of water to boiling.
  6. Add spinach and cook 2-3 minutes.
  7. Remove spinach from water.
  8. When cool enough to handle, press spinach between 2 cutting boards and chop finely.
  9. Saute' raisins in olive oil or butter until plump
  10. Add spinach and saute briefly.
  11. Add almond milk and cook down, stirring.
  12. Mix in cheese (or serve on side) and serve

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