Spinach

Selection

Choose leaves that are crisp and dark green. Avoid those that are limp, damaged or have yellow spots.

Storage

Refrigerate in a plastic bag for up to 3 days.

Uses & Preparation

Separate leaves and rinse well before cooking. If preparing for a salad, rinse then pat dry with paper towels or spin dry with a salad spinner. Both varieties can be eaten raw or cooked. Flat leaf is preferred for salads because of its delicate texture and slightly milder flavor. Two ways to cook spinach: Rinse then put leaves in a pot with only the water that clings to the leaves. Cover and cook on very low heat just until the leaves wilt. Sauté oil and garlic in a large skillet. Add rinsed, dried spinach leaves. Cover and cook on very low heat just until the leaves wilt. Delicious in tossed salads. Serve cooked spinach cold, dressed with vinaigrette. To remove stems, fold each leaf lengthwise so that the insides touch, then bend back the stem and pull down.