While spinach is available year-round, it’s especially flavorful in spring and summer, when the vibrant green leaves are delightfully delicate and tender. Served raw in salads, spinach boasts a sweet, slightly bitter taste. But the leafy green, celebrated for its high iron, calcium and vitamin content, takes on a more complex, mildly acidic, flavor when cooked. We love it puréed with walnuts and spices for the Georgian appetizer known as pkhali, creamed and mixed with fresh cheese in North India’s saag paneer, or bedded beneath a poached egg topped with creamy mornay sauce for a classic Eggs Florentine.
HOW TO BUY
Look for leaves that are crisp, dark green, smooth, and glossy. If you’re buying pre-packaged spinach examine the bag to make sure no leaves are wilted, crushed or rotting.
HOW TO STORE
Remove any damaged or wilted leaves. Store the rest in a perforated plastic bag in the crisper drawer with the humidity set to high.
HOW TO PREPARE
Wash spinach with cold running water or agitate in a bowl of cold water, remove the leaves, and repeat with fresh water if necessary. Spin dry or pat dry with kitchen towels. Removing the stems is optional; chop leaves according to your recipe or use them whole.