Reply to Please give me the beginner guide to spinach

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[quote=Anonymous]Most spinach from the grocery store comes pre-washed. I don't usually wash it again ... but if it has thick stems, I do take the time to pinch those off. I just like the leaves. If you buy spinach in a bunch rather than a bag or plastic box, or from a farmers market, you need to wash it.

If you are going to cook the spinach, like in a stir fry for example, two things to be aware of. One, it cooks REALLY fast. Like, seconds. Maybe a minute. Two, it cooks way down into a much smaller portion than you could possibly imagine. One of those bags or clamshells of raw spinach will cook into maybe two small servings. That's why it is such a nutrient powerhouse - three bites gets you the equivalent of a pint of raw greens.  It's super easy, though - once your shrimp is warm, add in your handful or two of spinach, and stir until it looks wilted.

For eating raw in salads: baby spinach I like to drizzle with olive oil, salt, and pepper, and let it sit for a few minutes.  It softens the leaves a little. Mature spinach, which is thicker, is where you hear of 'massaging' - not really necessary in my opinion, but it does help soften the leaves if you rub the olive oil / salt mixture in. This is more of a thing with even thicker greens like mature kale.  Anyway - after drizzling, you can toss the spinach leaves with the rest of the salad. I like strawberries, goat cheese, and balsamic vinegar.[/quote]

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