• Always cook spinach and Swiss chard with the lid off , so that you release the sulphur that causes an unpleasant odour .
• The bitterness in spinach comes from the white rib . Get rid of it by folding the leaf in half and then slicing out the white rib before cooking . You can add these ribs to soups or stews or send them to the compost heap .
• Spinach is at its tastiest and healthiest when just wilted , rather than overcooked . A great way to cook it is in a bit of olive oil with garlic and lemon juice , turning over a few times with tongs until just wilted . In fact , you can cook all your leafy greens this way , wilted together for a perfect blend of textures and flavours . Serve immediately with a juicy steak , fillet of fish or whole roasted chicken – delicious and nutritious !