I'm with Mario and I love wilted spinach as well as wilted lettuces. I make a killer hot bacon dressing and we have it on the average of once a week in the summer and still pretty often all year long anymore.

I think spinach though, I think Manicotti!!!! And for those of you reducing fats.......Try the fat free ricotta. I use it in cooking and it's worked out well. Spinach, parmesan, romano, garlic, oregano and the fat free ricotta makes a great manicotti and it's really low in fat and not too high in calories.

I like sauteed lettuces as a side to steaks and chops too. A combination of them is always better such as escarole, red romaine, and spinach, in olive oil with a touch of red wine vinegar, romano, and garlic.....LOVE IT!

The tinned stuff? Well, if you squeeze all the juice out of it, add a bit of olive oil, vinegar, garlic, and parmesan.......it eats.

Spaw