Blanched spinach

Cook the spinach in hot water.

Drain off the hot water and immediately add cold water to stop the cooking and keep the leaves from turning brown.

Toss the spinach by hand so any sand or stone settles to the bottom.

Take a handful at a time and squeeze out the excess water.

Repeat about two or three times until no more dirt settles at the bottom. Use in soups and stews, or freeze.