Here's the dish and the recipe--
Spinach never tasted so good!Perpetual Spinach
8-10 stalks of spinach per person (it shrinks)
fat, butter or oil (bacon fat is best, butter is my second choice)
small amount of broth or boullion (<1/4" high in pan bottom)
salt and pepper to taste
--put enough fat or oil in pan to coat bottom and heat to light sizzle. Dice spinach stalk and chop leaves in narrow strips. Add to pan and cook a few minutes over medium heat until pan bottom is getting dry. Add small amount broth or boullion (I used juice from my home-canned mushrooms) so liquid is less than 1/4" in pan bottom. Sprinkle with salt and pepper (little or no salt if you're using boullion). Turn heat to med-low, put cover on pan and let cook 15 to 20 min. Make sure liquid doesn't evaporate--just add a bit more if it does. Meanwhile, poach (or fry) egg(s). Arrange spinach on plate and top with the egg.