Fresh Spinach With Cumin

• 1 1/2 pounds fresh spinach leaves
• 2 tablespoons butter
• Salt and freshly ground pepper to taste
• 1/4 teaspoon freshly ground cumin seeds

1. Cut away and discard any tough spinach stems and blemished leaves.
2. Rinse the spinach and drain well.
3. Heat the butter in a large skillet and add the spinach, salt and pepper and the cumin.
4. Stir as the spinach wilts.
5. Cook and stir over high heat until the spinach is totally wilted and the moisture evaporated.
6. Do not overcook.
7. Remove from heat and serve.

fresh spinach leaves, butter, salt, freshly ground cumin seeds

Taken from cooking.nytimes.com/recipes/3378 (may not work)