Eat Spinach

Wednesday, May 19, 2010

Spinach is available year-round, but the freshest, tenderest spinach is most easily obtainable in the spring.

Spinach has a high water content and so reduces to around a quarter of its size when cooked. Buy lots.

Pick dark green, thin-stemmed leaves with no signs of wilting or yellowing.

Keep in a plastic bag in the fridge for three to four days.

Give leaves a good wash in a sinkful of lukewarm water to remove any traces of grit (if bought from a farmers' market) or chemicals (if bought from a supermarket), changing the water two or three times. Drain, or dry in a salad spinner if the leaves are to be eaten raw. Cut out any thick stems.

Spinach can be steamed in the water clinging to the leaves after washing. Give them 5 to 10 minutes in a large saucepan. Sauteeing and microwaving are also good cooking methods.

Raw spinach is excellent in salads and, like watercress, has a natural affinity with bacon. Spinach also pairs beautifully with smoked haddock and with cheese, especially feta.

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Member Comments About This Blog Post
  • PAT41164
    Mmmmm... a spinach and feta salad. Sounds good!
    3221 days ago
    I love spinach too and consume it in various ways.
    3228 days ago
    I love spinach, eat it every day, and always look forward to the next time I get to eat it!
    3228 days ago
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