I’m a spinach fan and love that it cooks quickly so I can stir it into eggs, pasta, stews, soups, or just about anything I choose. What I don’t love, however, is that strange film it leaves on my teeth. You know what I’m talking about — that unpleasant coating that’s both dry and chalky.
“Spinach teeth” is such a weird phenomenon; where does it come from, and is there anything that can be done to minimize or prevent it?
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