SPINACH

Spinach is prized both for its tenderness and herbaceous, slightly tart flavour, as well as the way it complements so many other ingredients, from cream, eggs and cheese, to pastry, pasta and rice. It partners well with most meats and fish, and is robust enough to take on the flavours of Middle Eastern and Indian spices and aromatics.

VARIETIES

Silverbeet (chard), kale and cavalo nero can be used instead of English or baby spinach, although, as their leaves are slightly more robust, cooking times may vary. While kale (curly or baby) and cavolo nero (Tuscan kale) are an entirely different plant species from spinach, they are generally interchangeable in most recipes.

CHOOSING

Full-size English spinach is sold by the bunch (three to four plants). Baby spinach (used mainly for salads) is sold by weight. Spinach should be unblemished and have bright, firm leaves and crisp stems. Be sure to buy enough – spinach cooks down to about a third of its raw volume, so an average bunch will serve two as a side dish.

STORING

Line a clean container with paper towel. Add baby spinach leaves and seal with the lid. Remove string or band from a bunch of spinach, then store in the same way. Containers will protect the leaves from being crushed. Refrigerate for up to 3 days.

PREPARATION

Spinach needs to be washed thoroughly, as dirt can hide