Spinach 1 article

Tender dark-green leaves and rapid wilting during cooking distinguish spinach from sturdier leafy greens. It is eaten raw in salads, wilted or sautéed, folded into omelets, or blended into smoothies, and it shrinks dramatically during cooking as water is released. Stems and leaves are both edible. Its delicate texture and rapid wilting distinguish spinach from sturdier cooking greens such as kale, chard, and collards.