Mature spinach

Remove any wilted, damaged, or discolored leaves and trim away thick or tough stems. Rinse the spinach thoroughly under cool running water, paying attention to the folds and creases of the leaves where dirt and grit can collect. If the spinach is especially sandy, rinse it in a large bowl of cool water, lift the leaves out, and repeat with fresh water as needed. Dry the leaves well before sautéing or using another dry-heat cooking method. Large leaves can be left whole or roughly chopped depending on the recipe.

Mature spinach pairs well with ingredients that complement its earthy, mildly bitter flavor. Garlic, onions, shallots, lemon, olive oil, butter, and nutmeg are classic choices. It also works well with eggs, chicken, salmon, shrimp, bacon, sausage, beans, lentils, and tofu. Cheeses such as feta, goat cheese, Parmesan, ricotta, and mozzarella add richness, while mushrooms, tomatoes, roasted peppers, potatoes, and artichokes complement its savory flavor. Cream, balsamic vinegar, soy sauce, sesame oil, ginger, and warm spices can also add depth to both simple and more substantial mature spinach dishes.

Sautéing: Heat olive oil or butter in a large skillet over medium heat. Add garlic, shallots, onions, or other aromatics and cook until softened. Add the mature spinach in batches if necessary and cook for 3-5 minutes, tossing occasionally, until the leaves are wilted and tender. Season with salt, pepper, lemon juice, or a pinch of nutmeg.

Steaming: Place mature spinach in a steamer basket over simmering water and steam for 3-5 minutes, until the leaves are wilted and tender. Avoid overcooking, as the spinach can become overly soft. Season with butter, olive oil, salt, pepper, lemon juice, or your preferred herbs and spices.

Adding to Soups and Sauces: Chop mature spinach if desired and add it to soups, broths, pasta sauces, curries, or stews during the final 5-10 minutes of cooking. The larger, sturdier leaves require slightly more cooking time than baby spinach. Stir occasionally until the spinach is tender and fully wilted.

Braising: Place mature spinach in a large skillet or shallow pot with a small amount of broth, water, or stock. Add garlic, onions, butter, olive oil, or other seasonings, cover, and cook over low to medium heat for 5-8 minutes, until the leaves are tender. Finish with lemon juice, vinegar, or a small amount of cream if desired.