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Spinach is very popular, fresh in the colder months and spring or frozen, either as leaves (épinards en branches) or chopped (épinards hachés) or chopped withwith cream (épinards hachés à la crème).

The most common way of cooking it is probably sautéeing the fresh leaves with some butter (poêlée d'épinards frais au beurre).


Text © Dana Facaros

Image by pizzodisevo 1937