Fried Spinach

Photo: flickr user Social Geek

Ingredients

Vegetable oil for deep-frying

3 bn Spinach washed, patted dry, and stems removed

Salt to taste

Freshly-ground black pepper to taste

Preparation

In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350 degrees. Preheat the oven to very-low and put a paper towel-lined roasting pan in it to warm.

Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)

This recipe yields 6 servings.