Preparing Spinach

Method

Depending on the time of year, spinach is sold in differing sizes of leaves and stalks. Only large thick and dark green leaves need to be trimmed of their stalks; younger stalks can be left on. Only buy leaves that are not damaged or yellow and without extra-hard stalks or any flowering shoots. Most fresh spinach contains some dirt, so a good washing in several changes of water really is necessary. Drain the leaves well, then cook with only the water left clinging to the leaves.

  1. Carefully pick over and throw away any wilted and decayed leaves. Tear the stalks from large leaves and discard.

  2. Tear the leaves into 2 or 3 pieces. Wash in at least 2 changes of fresh clean water, then drain well, shaking off most of the water.

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