Master it by Rory O'Connell

Author:Rory O'Connell
Language: eng
Format: epub
ISBN: 9780007468799
Publisher: HarperCollins Publishers

Summer spinach with garlic, chilli and lemon

Spinach is such a versatile vegetable and is used in cuisines all over the world. It ranges in size from small baby leaves, which can be eaten raw or cooked with the stalks attached, to large leaves, which generally have the stalks removed. The removed stalks on the medium and large leaves can also be cooked and eaten, though they will only taste really delicious if they have come from tender spring or early summer spinach. The stalks of really fresh spinach should be crisp, and the leaves regardless of size should be glossy, firm and a rich green colour. The central rib or stalk of medium and large spinach leaves is easily removed. Fold one side of the leaf over the stalk to rest on the other piece of leaf and gently pull the stalk away.

Spring and summer spinach cooks quickly, so you need to be vigilant. Winter spinach will need more cooking.

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