Red spinach is so pretty, I don't know whether to eat it or use it as a centerpiece. Like a beet, it turns the water bright pink when you cook it. It has a strong, leafy flavor like kale or collards. In other words, it is just about perfect. If I could train it to jump in the frying pan and cook itself up with some olive oil, garlic and chopped onions, it really would be perfect.