2 pounds spinach, tough stems discarded
2 T olive oil
2 garlic cloves, finely chopped
freshly ground black pepper
Wash the spinach well in a sink of cold water. Lift the spinach out of the water and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. Do not drain the spinach in a colander.
In a Dutch oven, heat the olive oil over medium high heat. Add the garlic. In batches, add the spinach with the water clinging to its leaves, stirring until it wilts before adding more, and season with salt and pepper to taste. Cook, uncovered, stirring often, just until the spinach is tender, about 5 minutes.
Note: I’m not sure where this one came from, but I remember a recipe by the same name in Patti LaBelle’s cookbook.
|Flour||9 lbs||4.5 lbs||1 1/2 lbs|
|Baking Powder||2 oz||1 oz||1/2 oz|
|Salt||2 oz||1 oz||1/2 oz|
|Milk||2 quarts||1 quart||1 pint|
|Oil or Shortening||24 oz||12 oz||6 oz|
Sift together all dry ingredients. Blend in wet ingredients, followed by the fat.
Mix well. Dough should be very soft.
Using additional flour as needed, roll out dumplings.
Cut and cook in your favorite broth.