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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