Wash it in one; the spinach will float on the top whilst the dirt settles at the bottom.

Lift the spinach from one pail, after you have allowed it to settle for a few minutes, into the other pail.

One or two rinsings will be sufficient.

Spinach should be picked if the stalks are large, and thrown into boiling water slightly salted.

Boil the spinach till it is tender, which will take about a quarter of an hour, then drain it off and cut it very small in a basin with a knife and fork, place it back in a saucepan with a little piece of butter to make it thoroughly hot, put it in a vegetable dish and serve.
Hard-boiled eggs cut in halves, or poached eggs, are usually served with spinach.