KITCHENETTE ADVENTURETTE: BUTTER MAKES IT BETTER: I finally figured out how to make spinach taste exactly the way I want it to. You guys probably already know this, but I didn’t, so:

Melt a good hunk of butter over high heat in a saute pan. Squeeze about half a lemon into the butter. Cook and stir until everything’s all bubbly and boiling, and continue cooking for as long as patience endures. When you’ve basically got a slick of lemony butter residue, dump the (bagged, because I’m not soaking spinach in my sink, ick) spinach into the pan and cookity, stirring and making sure the ex-butter gets all over everything, until you’ve got it how you want it. The butter should be partly browned.

You should be able to drain the spinach pretty well just by lifting it out of the pan with a fork–you shouldn’t need to drain it in the colander or press down on it, though of course you can if you want to. Add black pepper and cayenne as desired, and eat with buttered toast or olive oil-roasted potatoes or some such thing.

This gives you a much richer lemon-butter taste than the non-boiling methods I’d been using, while also making the spinach a lot less wet.