For all fresh, bunch spinach, rinse thoroughly, as it's usually grown in sand. I rinse three times.

Steam spinach lightly, just until it wilts, to retain the most nutrients. Then try one of these flavor combinations:

Italian: Gently toss with a little olive oil, vinegar, Italian herbs and salt and pepper to taste.

Asian: Use roasted sesame oil, a dash of soy sauce and some rice vinegar.

Greek: Add olive oil, lemon juice, salt and a bit of Greek oregano.

You can also flavor cooked spinach with just about any bottled, oil-based salad dressing you like.