Mark Bittman Says: Cook Your Spinach!

Spinach is one of those hearty greens that is available and easy to find year-round. This makes it a common staple around the house, but let's all have a moment of honesty: do you really love it raw? Mark Bittman says he sure doesn't. In his recent article, Bittman talks about four different ways to prepare delicious spinach that will maintain its healthy properties but keep you coming back for more — not something that I, personally, often experience with a raw spinach salad.
Read more: Spinach Is a Dish Best Served Cooked at The New York Times

His four methods include: wilting it in a pan, steaming, braising, and a slow technique that results in a fine creamed spinach (we can't wait to try this one). From Indian-Spiced Spinach to Spinach with Mussels, there is a new recipe here to entice every palate. Vegetarians and bacon-lovers alike will be pleased, as we all begin to put those years of raw spinach salads behind us. After all, as Bitman says, "Spinach has many charms -- truly singular flavor, the ability to be transformed by cooking in myriad ways, its famous health benefits — but salad is probably the least convincing."

Mark Bittman's Tips For Buying and Preparing Spinach: 1. Buy the freshest spinach possible, opting for bundles rather than bags whenever possible 2. Don't forget the salt 3. Go Heavy: 2 pounds is perfect for 4 people

Related: Braised Coconut Spinach and Chickpeas with Lemon

(Images: Martha Stewart)

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