New!! Perpetual Spinach

Another new produce variety from Easy Yoke Farm (Dan and Hanna Miller).  Looked kind of like kale or chard, but no, it was a new variety of spinach--perpetual spinach.  A quick browse on the web and I had an idea of how I wanted to fix it--braised spinach with a poached egg on top.  Using local spinach guaranteed it would be fresh and flavorful.  It was so much more--it was mouthwatering! and simple.   This will definately be a regular on our summer menu.  Thanks Hanna and Dan for a new, healthy treat!
  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
poached egg
--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.