Do you know what the "King of Vegetables" is? It's the energy that Popeye eats every time he saves Olive—spinach. And spring spinach is precisely the best of its kind. Spinach eaten at this time is top-notch, with red roots and green leaves, exceptionally fresh and tender, and most delicious. In addition to containing a large amount of beta-carotene, it is also an excellent source of Vitamin B6, folic acid, iron, and potassium.
It's best to blanch spinach first. When blanching, it's best to add the spinach after the water has come to a boil. As soon as you see the color turn dark green, scoop it out immediately and rinse it under cold running water.
Also, remember to keep the red roots of the spinach. Because almost all of the iron content is in the roots. Of course, if you want to cook the spinach deliciously, remember not to add too much salt, as too much salt can make it bitter. If you are making a cold salad, you can add some chopped nuts to replace the taste of salt.