Fresh Spinach

Fresh spinach is a thermal challenge: composed of 93% water, it literally "melts" when cooked, reducing its volume by nearly ten times. Its leaves contain oxalic acid, which can leave a chalky sensation on the teeth. To counter this effect and preserve its explosive green color, the technique of "tombée au beurre" (a flash heating of a few seconds in fat) is preferred. Its cold extraction yields a pure chlorophyll water prized by chefs.