[shokkyy]

You're right, MOS, we had some today with olive oil and garlic and it was lush, big improvement. I suspect I was a big heavyhanded with the garlic because I thought there was a shaker on the top of the jar and there wasn't

Sadly, I think I'm going to have to pull up all the leaf beet and spinach from my tunnel soon because it just looks like it's starting to bolt, but it's growing like a jungle at the moment. Do the leaves get bitter when it starts bolting, or would they still be okay to eat?

[Madame Cholet]

You're right, MOS, we had some today with olive oil and garlic and it was lush, big improvement. I suspect I was a big heavyhanded with the garlic because I thought there was a shaker on the top of the jar and there wasn't

Sadly, I think I'm going to have to pull up all the leaf beet and spinach from my tunnel soon because it just looks like it's starting to bolt, but it's growing like a jungle at the moment. Do the leaves get bitter when it starts bolting, or would they still be okay to eat?

I pull all  the leaves off as i'm pulling them up and use them not noticed any difference

[devonbarmygardener]

The flavour is much the same on the bolting leaves.
I snap the stalk off as soon as it starts shooting up. Lasts a bit longer that way

[arugula]

You're right, MOS, we had some today with olive oil and garlic and it was lush, big improvement. I suspect I was a big heavyhanded with the garlic because I thought there was a shaker on the top of the jar and there wasn't

I hardly ever cook spinach any other way.  Too much garlic? I add wild garlic to the clove ration when it's in season.

[shokkyy]

Really, the only downside is it always seems to take me ages to prepare it. You just need to do a lot of it because it kind of disappears when it gets a whiff of the hob, doesn't it, and it takes a while to get all of it trimmed and chopped.

[shokkyy]

I tried the olive oil and garlic treatment with steamed cabbage tonight, and that was lush too. I think this has become my new standard method for cooking green veg, big improvement on salt

[mumofstig]

it's perfect for radicchio as well,  it makes a nice warm salad for the winter

[compostqueen]

This is what I made with a glut of spinach.  It uses up loads 

[peedee555]

in a hot wok with a good pinch of salt and black pepper

[barley]

just a knob of butter melting over a pile of steamed spinach - mmmmmmmmmmmmm