Preparation Tips

These tender leaves should ideally be steamed to retain the most nutrients possible. If you boil them, do so no longer than two minutes. To retain color, cook with the lid off. Fresh-cooked spinach reduces down to one-quarter of its volume. To wilt spinach, simply toss washed-and-still-wet leaves into a pan, and heat and shake for a moment ‘til done. Try a sauté by heating a tablespoon of olive oil and stock, adding a little chopped onion and garlic, then tossing in the spinach. Oh, Olive! Baby spinach is ideal for salads, but larger leaves may also be used in hearty salads with a complimentary protein such as eggs, bacon, or tuna.

Storage Tips

Don’t wash spinach before storing as the exposure to water encourages spoilage. Place spinach in a plastic storage bag and gently wrap the bag around the spinach, squeezing out as much of the air as possible. Place in crisper drawer of fridge for up to 5 days.