Next time you buy a bunch of spinach with the roots still attached, don't throw those ends away.
on Instagram, I gave her a call—I had to learn more about those pretty little green "flowers" she was eating.
Those purplish-green "flowers" are actually spinach root crowns, the very bottoms of the stems where they meet the root—a part usually discarded either before selling or before cooking mature spinach. And if your life has been dominated by baby spinach these days, these tasty bits are just one more reason to love mature spinach, the big, wrinkled, extra-flavorful kind that people used to cook and eat all the time before baby spinach took over.
Maria told me that when she learned about eating spinach root crowns, it was a revelation. Her Greek mother taught her how to cook them after remembering that it was a favorite dish of her grandfather's. The first time Maria tried it, she said "it was one of those beautiful moments when you realize what delights a frugal kitchen can bring. Because suddenly a part of the vegetable that we always threw away became a real delicacy.
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