We're harvesting spinach out of the high tunnel now. Filled a bread bag with about 3/4 # of leaves last time I picked.
This is one of my favorite ways to each spinach--sauteed with corn and tomatoes. You can use canned tomatoes and corn, before the fresh stuff is ready. But of course fresh is better!
Just heat the corn and tomatoes in some olive oil first and then throw in a ton of spinach (sliced in a chiffonade works best) until it wilts. Season with coarse salt. Yum!