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.
© 1991 All rights reserved. Published by Websters International.