Wild spinach... suggestions?
I just picked up some at the farmers market, I was curious. It's kind of bitter and dirty tasting, in it's unadulterated state. Does any body prefer this type of spinach?
I bought some recently and mixed a small amount into a salad that contained other kinds of lettuces. That is, I used it as an accent to a dish rather than as the sole green. You could certainly cook it if you wanted to, though.
I might as well update here...
I'm now a wild spinach convert, it is sooooo good thrown into cooked foods.
I made feta-wild spinach crepes last week that I was just obsessed with, but I didn't trim the stalks at all, just the leaves.
I like to saute it in some tomato, onion and garlic, then drop an egg or two on top and eat with some nice toasted bread.