Buttered spinach

Non-'baby leaf' spinach cooked this way was a revelation to me this weekend.  This would serve 2 as an accompaniment to something - it really does cook down to a much smaller amount than you initially see.

2 large bunches of leaf spinach
40g butter
Salt
Pepper

Half-fill a sink with cold water and leave the spinach to soak for ten minutes.

Put a large pot of heavily salted water on to boil.

Push down on the spinach to loosen any attached soil.  Drain the sink.  Wash the spinach again and tear the leaves from the stalks.

Place the leaves on top of each other, roughly roll together and slice across into 2cm slices.

Put in the pot and put on the lid to come up quickly to a boil.  When this has been achieved remove the lid again and stir the spinach around so it cooks evenly for 30 seconds boiling time.

Empty into a colander in the sink, run cold water over the spinach briefly and return the pan to a low flame.  Melt the butter (ie. a generous amount of butter) in the cooking pan and add an also generous amount of salt and ground pepper.

Squeeze excess moisture from the spinach then add to the pan.  Move the spinach around in the butter to heat it and drive off excess moisture.  Serve right away.

Here accompanying a beef dopiaza recipe from Delia Online