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
(Images: Martha Stewart)