The first time I ever bought and cooked spinach was in my very early days at the Old Compton Wine Bar. In those days it was not necessary to order food from wholesalers; half an hour wandering round the innumerable food shops and a stroll up Berwick Street market would yield everything necessary for lunch. This neophyte chef did not know how much spinach collapsed when cooked, or how dirty it could be and time-consuming to prepare. One small carrier bag full was expected to yield enough spinach for a busy lunch: it fed three people. The advent of bags of ready-to-cook spinach has changed all this, increasing the consumption of this delicious vegetable tenfold.
Fill your kettle and bring to a boil. Empty the spinach into a colander and place in the sink. Give the spinach a quick rinse under the cold tap and shake
© 1999 Alastair Little. All rights reserved.