Life’s Spinach and Then You Die

“Hence the cooked-spinach matrix, in which spinach undergoes four completely distinct treatments: superfast wilting in a pan; not-much-slower steaming in a pot; braised and almost a full meal; and superslow, a technique I really love, and one that results in astonishingly fine creamed spinach and the like.”
 — Over on the New York Times, Mark Bittman’s talking (sort of sexily!) about the many ways to love and honor spinach. (Fun fact about spinach, courtesy Wikipedia: “In 1533, Catherine de’ Medici became queen of France; she so fancied spinach that she insisted it be served at every meal. To this day, dishes made with spinach are known as ‘Florentine,’ reflecting Catherine’s birth in Florence.” Interesting!)