Although spinach grows year-round, the spring crop is unrivalled for its delicate, sweet-tasting leaves. Baby spinach is tender enough to eat raw, while more mature leaves benefit from cooking. To prepare, wash thoroughly and pat dry. Bear in mind that the quantity will reduce significantly once cooked, so use more than you think you need. This versatile green leaf can be sautéed, steamed, blanched or eaten raw. Add to smoothies, or wilt with a little cream and some freshly grated nutmeg for the perfect side.
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