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| Salt and freshly ground black pepper, to taste |
| Remove the stems from the spinach. Wash the leaves well to remove all grit. Place the leaves, |
| with water still clinging to them, in a 10-in. frying pan. (They will form a high mound but they'll |
| collapse a lot as they cook.) Season with salt and pepper to taste. Cover the pan. Place the pan |
| over high heat and shake it until the spinach is tender and wilted, about 1-1/2 min. Remove from |
| the heat, drain off any excess liquid, and serve immediately. |
| Mitchel London is the owner of Mitchel London Desserts, Inc., a wholesale dessert and pastry |
| company, and a specialty food store, Marché bis, in New York City. Before opening his dessert |
| company, he was the chef to the former mayor of New York, Ed Koch. Photos by Robert Marsala. |
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Barrington
Software Incorporated