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épinards
spinach
Spinach is very popular, fresh in the colder months and spring or frozen, where you can choose between plain leaves (épinards en branches) or chopped spinach with cream (épinards à la crème).
Sautéeing fresh leaves with some butter is probably the most common way of cooking them (poêlée d'épinards frais au beurre).
Text © Dana Facaros
Image by pizzodisevo 1937