Oh! I wish I could eat this. I found a great recipe for Chinese Stir Fried Spinach for those of you who are lucky enough to eat it although the recipe states that watercress, lettuce or any Chinese vegetable can be subsituted for spinach. Quick strir fry too.
From: "Nina Simonds Chijna Express"
To preserve the vivid color of the vegetable and prevent overcooking, heat the pan and the oil until smoking hot before adding the spinach to the pan.
1/2 tblspn corn or safflower oil
1/2 tblspn sesame oil
1 lb (or 2 ten oz. packages) fresh spinach, stemmed, rinsed and thoroughly dried
1 tblspn minced garlic
1 1/2 tblspns rice wine or sake
1/2 tspn salt
Heat a wok or a large skillet, add both the oils and heat until smoking. Add the spinach, garlic, rice wine or sake, and salt and toss lightly over high heat for about 1 minute until slightly wilted but still bright green. Transfer to serving platter. Serve hot or at room temperature.