The heat of the winter radishes–china rose, daikon, black–works well here for this time of year. In the Spring, the young spinach and radishes are more invigorating.

16 c or so spinach, washed and coarsely chopped (about 1 1/2 lbs)
1 1/2 c thinly sliced or chopped radishes
1/4 c water
2 T lemon juice
salt and pepper, to taste

1. Put spinach, radishes, and water in a large pot. Turn heat to medium and cook, stirring as the spinach wilts. Cover, turn down heat and cook for about 5 minutes longer. Drain well. Transfer to a serving bowl.

2. Combine lemon juice, salt, and pepper. Pour over spinach, and toss well, separating the spinach  as best as you can.