1. Wash and drain the spinach; trim any coarse stems. Drop into a large saucepan of boiling water. Bring back to a boil over high heat and boil for 5 minutes. Drain and rinse under cold water. Dry and chop.
2. Heat the oil in a large skillet, add the spinach, and saute stirring frequently, 3 minutes. Season with pepper. Add the anchovies and mix well. Serve as a vegetable with cooked meat or poultry, or topped with fried or poached eggs.