busy How to Cook spinash

Spinach is said to have been cultivated in Persian gardens thousands of years ago. Today, spinach is a popular part of American cuisine.
Availability: All year; peak March to June.

Buying Guide: Look for dark green, fresh leaves, Avoid yellow, wilted, bruised, or mushy leaves.

Storage: Refrigerate, unwashed, in a plastic bag up to 3 days.

History: Because spinach grows rapidly, flavored, sandy soil becomes embedded in the leaves. It must be washed thoroughly to remove grit before using. The Spanish brought spinach to America. Although it is popular both cooked and raw in salads in the United States, most of the world prefers it cooked. Dishes that are named "a la Florentine" contain spinach.
Separate spinach into leaves. Swish in warm water. Repeat several times with fresh warm water to remove sand and grit. Pat dry with paper towels.
Thoroughly rinse the spinach to remove any sand or grit.
Thoroughly rinse the spinach to
remove any sand or grit.
To remove stems from spinach leaves, fold each leaf in half, then with hand pull stem toward top of leaf. Discard stem. Blot moisture from leaves with paper towels.
Fold the spinach leaf in half and gently tear off the stem.
Fold the spinach leaf in half
and gently tear off the stem.
To stir-fry spinach, quickly place in wok. Cook and stir 1 or 2 minutes just until spinach wilts. Transfer to serving dish. Add butter or sauce. Toss and serve immediately.
To stir-fry spinach, cook for 1 to 2 minutes or until wilted.
To stir-fry spinach, cook for
1 to 2 minutes or until wilted.
We'll continue with the popular vegetable that's actually a fruit -- the tomato -- in the next section.

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