YEAR ROUND VEGETABLE
Description: In the same family as chard and beets, spinach is a dark green leafy vegetable with spade shaped leaves. Spinach is a year round vegetable but is most plentiful and flavorful in spring and autumn. Selecting: When selecting, choose spinach that has dark leaves that are unblemished and smell fresh. Storing and Handling: When storing, wrap loosely in slightly damp paper towels in plastic bags in the refrigerator. It should be eaten as soon as possible but can be stored for about three days. Preparing: Wash leaves thoroughly in cool water until all grit is gone. Dry leaves either in a salad spinner or between two cloths. Remove the stems if they appear too tough. If stems are tender they may be used either raw or cooked. Steaming or Boiling: place leaves in a steamer basket over boiling water and cover. Steam for approximately 5 minutes or until just wilted. Microwave: place leaves in a covered microwave safe dish with a small amount of water. Cook for approximately 5 minutes or until just wilted. Serving Suggestions: Side Dishes: a great side dish when sautéed in olive oil with garlic. Soups: can be added to soups at the very end of the cooking time. Dips: Cooked spinach can be used to make a delicious dip when mixed with plain or flavored cream cheese, sour cream or Greek style yogurt. Sautéed spinach can be added as is but steamed spinach should be cooled and then squeezed to remove as much moisture as possible before adding to the dip ingredients. Seasonings to use with Spinach: butter, cheese (ex: cream cheese, feta, goat cheese), garlic, lemon zest or lemon extract, olive oil, pine nuts Related Links:
Spinach Salad Recipe Return from Spinach to Spring Produce Guide
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