My kingdom for spinach that doesn't turn to watery mush after three days!

If it's going in something (e.g. dahl) I use the frozen stuff. If it's to munch on raw or as leaves then I abandoned fresh spinach ages ago - Kale is much more robust and (IMO) tastes better.

Chuck it in a frying pan, soon disappears

@ukcasual Also if my bananas could stop getting those creepy black bits. Ta.

King of edible leaves, His Majesty, the Spinach.

What I do is keep it in the fridge, but sealed from air and moisture by paper towels, in plastic bags.

I used to do this in huge bins, when I lived in the states and would get several pounds of it in a bag at Costco and would shop but twice a month. It's the only way to eat fresh greens on a budget, within that peculiar way of life.