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Fresh Steamed Spinach with Browned Butter

  Wash spinach at least 3 times to remove all the sand. Trim the bottoms and run under cold water. Shake off the water, leaving any on the leaves for steaming. Place the spinach in a 2-quart saucepan and cover. Bring to a boil and turn off the heat. (The water on the leaves and the spinach itself will provide all the moisture needed to come to a boil.) Do not overcook.  Drain and serve, topped with Browned Butter.
Browned Butter:
Melt the butter in a large pan over medium-low heat. After it has melted, stir occasionally until the butter begins to brown. Be sure to remove from the heat before it burns, or it will lose its flavor. It should be a rich nut-brown color.

Serves 4

1 pound fresh spinach
1 t. salt
2 T. Browned Butter
Browned Butter:
1/2 lb. butter

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