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Stem spinach for the most delicate results

Fine Cooking Issue 28
Photo: Scott Phillips
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Spinach stems, even of some young leaves, are fibrous, stringy, and difficult to eat, especially after cooking. Remove the stems before washing; discard them or save them to add to a vegetable stock. Don’t bother removing the stems from truly tender, small leaves with equally tender, thin stems.

To remove the stem from a spinach leaf, fold the leaf in half along the spine, grasp the bottom of the stem and tear toward the tip of the leaf.


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