Spinach

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


Check out my many wonderful Spinach Recipe.


spinachPURCHASING SPINACH

Choose leaves that are crisp and have dark green with a nice fresh fragrance. Avoid those that are limp, damaged, or spotted.

1 pound of fresh spinach leaves will cook down to about 1 cup cooked spinach. for a side dish of cooked spinach, figure 8 ounces raw spinach per serving.

 

WASHING SPINACH:

Like all greens, spinach should be washed as soon as you buy it. Loose spinach can be very gritty, so it must be thoroughly rinsed (it can't be washed enough). It grows in sandy soils that seem to cling to the growing leaves.

The easiest way to wash spinach is to put it into a sink or large container of cold water. Remove stems by twisting or cutting spinach leaves off just above stem line and immerse in water. Swish leaves around, then let them stand for a few minutes while dirt sinks to the bottom.

Thoroughly dry by using a salad spinner (my favorite way) or by blotting with paper towels. Wrap in dry paper towels and seal in a plastic bag for storage.

 



 

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy