and garlic.

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@boris1gary wrote:

baby or grown up? spinach.

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I use baby spinach in salads, but for cooking I use the big stuff. The flavour is not as delicate and the structure is more robust and it's more cost effective.

I find if I use baby spinach in cooking, say a fritatta or scrambled eggs that the sausage or other ingredients over power the spinach, but the big spinach is able to hold it's own.

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@ca04 wrote:

Have it with olive Oil.:-)

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I do that with baby spinach, and aged balsamic and toasted almonds (flaked) and sea salt and pepper. Sometimes I might add advocado, roasted tomatoes and boccini.

It's one of my favourite salads.

mother cooks the fresh stuff with some sort of creamy sauce, its pretty good

I love spinach but rarely, almost never, actually never, cook it or get to eat it. Hubs won't eat anyting green.

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@icyfroth wrote:

I love spinach but rarely, almost never, actually never, cook it or get to eat it. Hubs won't eat anyting green.

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leave his share in the pan longer, then it won't be green anymore LOL

But what do you lijke doing with it? How do you prepare it?

On the big one, I don't use the central white stalks unless I mince them