The title says it all. Why would you take a rather edible green and turn it into a tasteless mush that always looks like it’s threatening to molt?
Does anybody even like cooked spinach? Does anybody not like raw spinach?
I like cooked spinach. I can take raw spinach, or I can leave it.
I just picked several heads of fresh spinach and steamed them lightly for my breakfast–delicious.
Yesterday’s heads went into a salad, raw.
Is there some sort of conceptual problem here?
I like cooked spinach and raw spinach. I prefer the former.
I’d rather it were steamed, but boiled is fine, too. Both are preferable to frozen or canned, but I like those, too.
It’s my favorite vegetable, probably from the hours I wasted as a kid watching Popeye cartoons. 
Depends. I used to LOVE canned spinach as a child. Now though, I prefer it raw.
But I do like cooked spinach in recipes. Like spinach on pizza. And I ADORE Italian wedding soup, which also has spinach.
I like raw baby spinach, but I’m not fond of full-grown spinach raw. I’d prefer my full-grown spinach in soups, steamed, soufleed or creamed. (The bestest creamed spinach in the world comes from the otherwise lackluster Boston Market.)
I enjoy raw spinach, especially mixed into a salad.
Cooked Spinach I can barely tolerate. I only enjoy it mixed into an Alfredo sauce.
Have you never had saag – an Indian dish of creamed spinach, which may also contain cheese cubes (saag paneer), potatoes (aalu saag) or lentils (daal saag). My lamb or chicken curry just wouldn’t be the same without a good glop of saag beside it.
Also, when the bag of fresh spinach leaves I have for salads begins to get wilty, I’ll heat up some olive oil and maybe include some olives or onion if I have them, put the spinach in and toss it just enough to get the hot oil all over it and wilt it down to a manageable mass. To be eaten hot.
Stouffers spinach souffle is pretty yummy also.
If you end up with tasteless mush, stop cooking it so damn long.
I *love * cooked spinach. By itself or in recipes. I do not like raw spinach at all.
Allright, I must’ve been a little dazed when I wrote that (it was kind of early for me).
I was thinking of creamed/boiled into mush type of cooked spinach. Not spanakopita type of cooked spinach. I forgot that good kind actually existed. Mmmm… spanakopita
Yes! I usually only like spinach raw in a salad with feta, olives, etc., but I’ll make an exception for spinach souffle and my mom’s spinach pie. Just not cooked spinach :: puke smiley
When my spinach is fresh fresh fresh I like a nice spinach salad, or to juice it with carrots.
When it’s starting to look a bit fatigued, it’s gonna be saag if I have the the wherewithall to throw together a curry or some aloo gobi or summat – but otherwise I’ll just quickly boil it and add salt and vinegar. Mmmmmmmmmmmm.
Iron.
I love a quick sautee with lots of garlic, a little olive oil, and a little fresh grated nutmeg- it’s a great easy to make and healthy side vegetable.
Put me down in the “raw spinach only” column. Of course, I prefer nearly all vegetables raw–cooking ruins both the taste and texture of most veggies, IMHO. Texture aside, cooked spinach always tastes unpleasantly bitter to me.
Gah. To each her own, but you lost me at “nutmeg”. My mother puts nutmeg in spinach, and it absolutely ruins it for me.
Yep, bitter also means cooked too long. Think of it this way: those bitter alkaloids were in the leaf all along, you just can’t taste them when the leaf is raw because they’re nicely locked up inside cell walls. Break down too many cell walls, and all the bitterness leaks out and sits on your plate, staring at you woefully.
Thank you. I’m wondering why everyone hates spinach so much, then realized the bland way people cook it is designed to make them hate it.
Saag is to die for.
Add some garlic and you’re in business.
Well if you come by for dinner I’ll be sure and leave the nutmeg out 
I hate to ruin anyone’s spinach. That sounds like it should be an idiom. “Boy, I really ruined her spinach!”