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Spinach:
Preparation & Handling
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| How to Store |
Pack Spinach loosely into a plastic bag and refrigerate to crisp leaves. Spinach is highly perishable and should be used within a week of purchase.
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| How to Prepare |
Spinach should be rinsed under cold water in a colander. Using
a salad spinner or patting leaves dry is recommended to remove excess
moisture before serving or using to cook in a recipe.
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| How to Cook |
Spinach is wonderful raw, but you can cook it in a tightly covered pan, with just the water that clings to the leaves after rinsing, over medium-high heat just until soft, about 3 to 5 minutes. Or, steam over boiling water or a vegetable stock, again just until tender, about 2 to 4 minutes. You can also stir-fry or sauté Spinach, either whole or chopped leaves.
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