Look for a deep, rich color, unbroken leaves and no wilting. Keep unwashed until ready to use because moisture will speed decay.
When ready to eat, swish spinach in a container of cold water. Be sure to change the water several times - spinach can hold a lot of soil and debris.
Heat a few tablespoons of olive oil in a large skillet over medium heat.
Cook spinach in olive oil just until it begins to wilt.
Remove from heat.
Sprinkle with salt and pepper, and serve.
This information has been approved by Clinical Nutrition Services (April 2008). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.