Spinach

Spinach is among the most convenient vegetables to prepare, especially in its prewashed, packaged form. But more important is where it’s grown: Local is better. It’s in season in spring and fall—spinach likes cool weather—but supermarkets carry it year-round.

Preparing: If it’s in a bunch, either chop off all the stems (if you’re in a hurry) or untie the bunch and pick off only the tough stems, leaving the tender ones attached. Rinse very thoroughly in several changes of water, especially if it was bunched, as there may be clumps of mud or sand between the leaves. After cooking, squeeze it between your hands to extract as much water as possible, then chop or slice it if you’d like.

Best cooking methods: steaming, sautéing

When is it done? As soon as it wilts, though you can cook it longer if you like for extra tenderness; spinach cooked long and slow in butter is dreamy

Other vegetables you can use: arugula, beet greens, chard