Full of good-for-you-iron, spinach is one of spring's best offerings. Small "baby" spinach is harvested young, and prized for its sweet and tender qualities. Mature spinach is best sautéed, steamed, or creamed.
HOW TO BUY
Look for spinach with dark green leaves—avoid those that are yellowed, torn, wilted, or mushy. If the spinach has roots attached, snip off and discard any thick or woody stems near the bottom.
HOW TO STORE
Depending on where you purchase it, spinach can be very gritty (farmers' markets are the biggest culprits). Be sure to rinse it well before using. Store spinach loosely wrapped in a damp paper towel and an unsealed plastic bag. Use it within a few days, or it will begin to wilt and turn mushy.
These spinach recipes will make you stronger than Popeye.