Spinach

Aletta’s fresh take on these ‘powerhouse’ greens

Spinach and her sisters Swiss chard, English spinach and tender baby spinach can be used interchangeably. Baby spinach is delicious raw, just as it is, but the others should be washed thoroughly and have the tough central stems removed before the leaves are chopped finely. Baby spinach wilts almost immediately when heated, but the firmer varieties need to be exposed to heat slightly longer.

The best way to cook any spinach is to sauté it in butter in a pan over a fairly high heat. This causes the water in the spinach to evaporate while the leaves wilt.

Never cook spinach in water, unless the recipe specifies plunging it into boiling water.

If you have an abundance of spinach, chop it finely and freeze it raw in Ziploc bags. Or you could sauté it first, or chop it finely in a blender to make a purée that can be stored in the freezer for use in sauces, pastas and soups.