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Our spinach comes from Colin Andrews on Broadward Hall Farm in Herefordshire. He grows all sort of veg for us throughout the year.
Rinse spinach to remove any last traces of soil. Remove stalks if desired and sautee in butter or boil in a shallow pan of water, on a high temperature, for 2-3 minutes until tender. Drain immediately. Chill spinach, wrapped, until you are ready to use it. The sooner you use it, the crisper it will be.