Spinach and leafy greens

Wash and strip

1. 1

   Fill a large bowl with cold water, add the leaves and swish; lift out and repeat until no grit remains.

2. 2

   Strip tough stems: fold the leaf in half and pull the stem away (kale, collards, chard).

3. 3

   Stack, roll and slice into ribbons, or roughly chop.

Tips

• Chard stems are good to eat — slice and cook them a few minutes before the leaves.
• Greens shrink hugely; a full pan wilts to a handful.

Knife cuts that suit it

• Chiffonade1–2 mm ribbons

Use it in

• Palak paneer
• Caldo verde
• Sukuma wiki
• Gomen
• Spinach goma-ae