Published March 1, 1997.
Flat-leaf spinach is more tender and flavorful than any of the dry, curly varieties and makes better salads. Look for it in bundles, not packages.
Flat-leaf varieties of spinach wilt and turn slimly very quickly.
For salads, tender flat-leaf spinach is far superior to the tough, curly leaves packaged in cellophane. Our main concerns were how best to store it, given its susceptibility to spoiling, and, of course, how best to prepare it for salads.
We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it for salads, pinch off and discard the stems as needed, based on their thickness and toughness. In really fresh bundles that come with the pin rootlets attaches, the entire branch--leaves, stems, and pink crowns--can be eaten. The leaves should be rinsed in a bowl, sink, or salad spinner filled with cold water several times, until there's no grit in the bottom of the container. Spin the leaves in a salad spinner to dry them, blotting off any excess water with paper towels.
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