Buy spinach already cleaned in sealed bags or in bunches. Fill a large bowl with cold water and submerge spinach, swishing around gently. Dump water and repeat as necessary. For most recipes, remove tough stems. Retain more benefits by sauteing in olive oil until leaves are wilted in less than five minutes, or eat raw.
Frozen spinach is perfect for pasta fillings, dips, casseroles, omelets and quiches.
Thaw first, then thoroughly squeeze out water. Nutritious soup for one. Cook until spinach has wilted, about 4 minutes. The authentic Mexican recipes are thorough and easy to follow. If you are stumped for ingredients, buy them online here.