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fresh spinach

post #1 of 3
10/28/07 at 5:33am
Thread Starter 
how do you chop it and cook it.
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post #2 of 3
10/28/07 at 10:52am
just pull off bigger stems, saute some minced garlic in olive oil in a hot large skillet. Toss it around with tongs till it just starts to wilt, serve it up.

In a warm spinach salad, with bacon or salted sunflower seeds, orange slices, red onion, sliced hard cooked eggs and I like this with honey-mustard.

Saute it lightly and drain, use in a Greek quiche or fritata with feta and the usual suspects.

In an omelet with tomato, onion, and feta.

Good stuff, enjoy,
Nan
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post #3 of 3
10/29/07 at 2:27pm
If you want chopped spinach to use in complex dishes (crepes, creamed spinach, ravioli, etc), then wash it, lifting it out of the water with your hands into the colander, don;t pour it into the colander or you'll pour the sand over it again. Keep washing till there are no grains of gritty dirt at the bottom of the pot you use to wash it.

For chopped spinach you should blanch it FIRST. Boil a big pot of water with a little salt. put the spinach in, stir, when wilted, drain and let it sit in colander a while, pressing it. Generally it;s easier to let it cool first, so you could spread it on a large plate (cold water works but takes out more flavor). Squeeze it in snowball-sized balls, draining all the water, press down to flatten and chop with a chef's knife.
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