1.   The spinach leaves should be washed in cold water.

2.   Arrange the dumplings and cooked spinach leaves on a serving plate and pour the tomato-ginger sauce all around.

3.   Arrange spinach leaves, overlapping slightly, over rice layer.

4.   Baby spinach leaves, which have been appearing in supermarkets recently, are a tender alternative to regular spinach.

5.   Blot spinach leaves dry on paper towels or a dish towel.

6.   Almost every American mix includes baby spinach leaves and arugula and a host of various lettuces in shades of red and green.

7.   Iceberg, red lettuce and radicchio leaves or cups along with large spinach leaves are other possibilities.

8.   If you want things to move along even more quickly, buy the prewashed spinach leaves that come in packages.

9.   In a bamboo steamer or metal steamer with cover, place the spinach leaves in a layer on the bottom, topped with the vegetables and fish fillets.

10.   Lay the spinach leaves flat over both surfaces to cover all the ingredients.