BUYING: Three pounds of fresh spinach (which always looks like way too much) yields just 2 cups cooked. One 10-ounce package of frozen spinach yields 1 1/2 cups cooked.

CUTTING: Use a stainless steel knife when cutting spinach, never carbon steel—it will discolor both the spinach and the knife.

COOKING: Never cook spinach in an aluminum pot—it will darken the greens and lend them a metallic flavor.

SERVING: Silver reacts with the acid in spinach, so never serve spinach in silver.

EATING: Go wild. A cup of cooked spinach has only 40 calories.