I felt I was using too much water to rinse them so I changed my methods. Instead of washing the whole bunch, I divided the bunch into two. I cut off the leaves from the stems. The leaves were easy to wash and I left the stems to soak. It was a lot easier to get rid of the grit in the stems.
I noticed the tender leaves at the hearts of the spinach and I used just these leaves for a salad inspired by a very elegant dish served in Cantonese banquets – spinach with garlic cloves and braised, dried oysters.
Here is my version:
The hearts of bunch of spinach greens – about 5 leaves, stems and part of the roots from each head of spinach
A dozen cloves of roasted garlic
Salt and pepper to taste
- Blanch the hearts of spinach.
- Toss the cooled spinach with the roasted garlic.
- Drizzle with balsamic vinegar and olive oil and add salt and pepper to taste.
That’s it. Try it. It is so healthy and delicious.