Cooked Spinach Salad

6 servings

2 pounds tender leaf spinach or baby spinach leaves, washed well and trimmed
For Dressing
2 tablespoons lemon juice, or to taste
3 tablespoons extra-virgin olive oil, or to taste
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Bring 4 quarts of water or more to the boil in a large pot. Pile the washed spinach into a colander and dump it all at once into the boiling water. With a spider, turn the leaves over once or twice, then lift it all out quickly after 3 or 4 seconds total in the boiling water. Drop the spinach back into the colander; let it cool and drain for a minute or two but do not squeeze it.
While still warm, turn the spinach into a mixing bowl; after a few moments, pour off all but a spoonful of the liquid that’s accumulated in the bottom. Dress and toss with the olive oil and lemon juice, salt, fresh ground pepper — tasting and adding more as you like. Serve still slightly warm or at room temperature.