Advertisement
Spinach and Chard: Prep
Appears in
Greens need a good wash to get rid of dust and grit: put them in a big bowl of cold water and swish around a few times. Leave to sit for a couple of minutes to allow the dirt to sink to the bottom of the bowl, and then lift the leaves out with your hands and drain in a colander.
You can eat true spinach stalks and all, unless the stalks are very big, in which case give them a trim. Perpetual spinach is tougher. The ribs are best snipped or torn out and discarded (unlike chard, they are not particularly good to eat).
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title