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Boiled Spinach

2 pounds spinach

3 tablespoons butter

Salt and pepper

Remove roots and wilted leaves of the spinach. Wash in several waters, until all trace of sand has disappeared. Place in a large kettle without additional water; the water which clings to the leaves is sufficient. Cover the kettle and cook until the spinach is tender. The time of cooking depends on the age of the spinach. Long cooking darkens it. Salt the water just before cooking is completed. When done, drain, chop, season with salt, pepper and butter. One tablespoon lemon-juice may be added while chopping, if desired. Garnish with slices of hard-cooked eggs if desired.