FOOD FACTS

Buying and Storing

Shop for vivid, dark green spinach with firm leaves and stems. Avoid those with excessively thick, tough or woody stem ends.

Smooth-leaf spinach is most often sold in bunches. Medium and Savoy varieties are more likely to be found loose or washed and partly stemmed in plastic packages.

It's relatively perishable and should be wrapped and stored in the refrigerator. It's best eaten as soon as possible after buying.

Preparing and Cooking

Soak in a basin of cold water to remove sand and grit. Change water several times or until the bottom of the basin is free of residue. Dry on clean towel, bag and refrigerate. Use within several days.

Spinch suffers greatly from overcooking. Cook gently, over low to moderate heat.

It matches up well with butter, cream, yogurt, eggs, cheeses, olive oil, and with soy and tamari sauces. It also goes well with salty meats such as bacon or prosciutto and salty fish such as anchovies.

To enhance its flavor, add nutmeg, mace, fresh garlic, coarsely ground black pepper or, in moderation, fresh lemon juice.

It's also delicious eaten raw in mixed salads or in a classic spinach salad with sliced mushrooms, finely diced crisp bacon and a light mustard vinaigrette.