Steaming on Spinach

I don't know much about spinach. It's never been a green vegetable that's appealed to my taste buds. I realize it's healthy to eat, but I did some research, and it's not as healthy for you as people like to think, so I don't feel too guilty about this.

• Spinach is not packed as full of iron as once thought, thanks to wrongly placed decimal by a research scientist that was only corrected 67 years later. 
• This vegetable is also hard to digest; it contains oxalate which can cause kidney stones, which is why my dad never eats the leaves.
• The longer spinach is in your fridge the more nutritional value it loses. So if you're going to buy it fresh, use it right away. And if you like the idea of spinach, but are lazy when it comes round to cooking, buy it frozen.

Spinach is originally from Persia (modern-day Iran) and was introduced to China in the seventh century. It was introduced to North America in 1806. Spinach is from the goosefoot family of vegetables, which means it is closely related to chard and beets. Medieval artists extracted the green pigment from spinach to use as ink or paint.