inspired by Anna Thomas's The Vegetarian Epicure: Book Two
2-3 bags fresh spinach, cleaned and picked through
1 pint of potato peel broth
3 cups of water
1 really big potato
pepper, soy sauce, and lemon juice to taste
Boil potatoes in potato peel broth until soft, then add the spinach. Cover and steam for about ten minutes, adding the water as needed. Add pepper, soy sauce, and lemon juice as needed.
Best if served with tortilla chips and cheddar cheese.