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Spinach can be quickly sautéed, steamed, boiled, or microwaved until wilted. Sautéing with garlic in olive oil is a fast and flavorful option.

Yes, you can freeze spinach. It's best to blanch it in boiling water for a few seconds, cool it in ice water, drain, then freeze in airtight containers.

Yes, always wash spinach leaves thoroughly to remove dirt and possible pesticide residues before cooking or eating raw.

Yes, spinach can be eaten raw in salads, sandwiches, and smoothies.

Yes, frozen spinach can substitute for fresh spinach. Drain excess water before using frozen spinach in recipes.

Spinach pairs well with garlic, nutmeg, lemon juice, onions, black pepper, and cheeses like feta or Parmesan.

Yes, but reheat it only once and keep it refrigerated until needed. Avoid reheating multiple times.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store fresh spinach in a sealed bag or container in the refrigerator. Make sure it is dry to prevent it from spoiling quickly.

Cooked spinach can last 3 to 5 days when stored in an airtight container in the refrigerator.

Popular dishes include spinach salads, spinach and cheese omelets, spanakopita, creamed spinach, and spinach in pasta dishes.

Cook spinach quickly over high heat to reduce excess moisture. Avoid overcooking and drain any liquid after cooking.

About 1 pound (450 grams) of fresh spinach cooks down to one cup of cooked spinach.

Fresh, young spinach is less bitter. Cook it lightly and pair with ingredients like citrus or cheese to balance bitterness.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Baby spinach is harvested early and has smaller, more tender leaves, making it milder and better suited for salads, while regular spinach is heartier and better for cooking.