A big handful of washed spinach is simple to cook, with or without butter or oil in a pan. It is a light vegetable with a high water content and so reduces to around a quarter of its size when cooked. As long as the stems are not stick-like, keep them for an added bite.
Alternatively, tender spinach leaves can be blanched and chopped before being reheated with spring onions sautéed in olive oil and mixed with crème fraiche or fried paneer. It’s an ingredient friendly leaf that pairs up smoothly with nutmeg, garlic and olive oil as well as most fish, smoked haddock in particular, and with cheese, especially feta and ricotta. It works well wilted into pasta dishes with bacon and chilli, in a crab frittata or in an English muffin with smoked salmon and a poached egg.
For an ultra-healthy salad, try raw baby-leaf raw spinach simply dressed with olive oil and lemon juice and scattered with toasted pine nuts, raisins and sunflower seeds.