eat spinach
The high season is from September to June. A fresh spinach has beautiful green foliage, smooth and fleshy. The sheet should remain thin and moist. Be careful, the natural moisture should bead like dew, the sheet should not be softened.
In a frying pan, sautéed with butter and a little garlic, in a saucepan or in a pressure cooker, also in a velouté… today we cook spinach with Philippe Jouveneau, chef at home in Charleville-Mézières.