Remove the stems of the spinach by hand before cooking. Steam the freshly-washed and stemmed spinach by placing the spinach with its clinging water droplets in a large pot or wok. Cover and cook, stirring often. The water on the leaves is usually enough to steam cook the spinach.

Spinach can also be cooked in a steamer over boiling water for 5 to 8 minutes.

When finished cooking, season with garlic, freshly cracked black pepper and olive oil, if desired.

If you plan to use the spinach in a more complex dish, simply blanch it in a large amount of water just until it wilts, then submerge in ice water to preserve its color.

Spinach can also be saut?d in a small amount of oil or stock. Toss the leaves often, and add more stock if too much liquid evaporates.