Selecting Spinach

• Choose spinach free from wilted leaves or even the slightest sign of black, slimy spots. It should be young, tender and as fresh as possible. Avoid thick, aged leaves for sauteing. Look for yellow spots or broken leaves or stems which indicate old spinach. Loose or bundled spinach generally tastes fresher than spinach sealed in plastic bags or boxes. Fresh spinach shouldn't have any strong odors. If leaves have begun to turn bad, you can detect them immediately by giving the bundle a quick sniff, which is another reason to choose unwrapped spinach.

Saute Spinach

• Saute spinach in a skillet with butter or olive oil -- 1 tablespoon per pound of spinach. Heat the pan on medium, drop in the butter and spread it evenly around the surface. Monitor constantly. Lightly brown the butter, but do not allow it to burn. Add the spinach and stir constantly for one minute or until the spinach is dark green and wilted. Add salt to taste. To cook in oil, add olive oil and heat the pan. As soon as the oil is hot, add the spinach. Cook for one minute and add salt.

Other Seasonings and Pairings

• Cook chopped garlic in the oil or butter before you add the spinach. Once the spinach is cooked, you can add pepper, nutmeg, basil, marjoram, dill, red pepper flakes or a sprinkling of lemon juice. Spinach pairs well with eggs. Add sauteed spinach to scrambled eggs just before serving. Sauteed spinach also combines with cream in creamed spinach. Both dishes benefit from a dash of nutmeg. The simple flavors of spinach and potatoes complement each other beautifully. Add sauteed spinach to mashed potatoes or combine it with cheese as a topping for baked potatoes.

Main Dishes

• Sauteed spinach can be added to numerous main dishes for nutrition, flavor and color. Add cooked spinach to simple pasta dishes before serving. Sauteed spinach can top a plate of quinoa, polenta, or rice and beans. Sandwiches made with other cooked vegetables will only benefit from the addition of sauteed spinach sprinkled with pepper. You can make an endless variety of one-skillet dishes by heating cooked beans and garlic in oil, adding vegetables and pine nuts and sauteing the spinach in the pan in the final minute of cooking.