#2: If you do the leaves a few at a time, they will float within seconds. I love them with salt only :-D

#3: If you have a salad spinner, you can dry the leaves better. Dry spinach leaves = much less spattering

#4: Since you only used the oil for frying spinach, I say let it cool completely and strain it through a coffee filter into a jar or bottle (I did mention cool completely, yes?) for a future stir-fry. Use within a few weeks