SPINACH

[misty1]

can anyone give me tips on making? Recipes with spinache and also do you always use fresh or is frozen ok?
Thanks.

[colormist]

I like sauteed spinach, but I don't have a specific recipe.

1 TBSP butter
1 TBSP Garlic

(melt better in saucepan with garlic--I just usually stir it around for a couple minutes)

Add a whole bag of fresh spinach by the handful to the saucepan, stir after each handful. It should shrink dramatically. Regular sized sauce pan should suffice. When it's all wilty-like, it's done (two minutes, maybe?)

You can add extra butter to the saucepan to suit your tastes. Salt is good too.

[misty1]

thanks colormist I am trying to get more veggies in my diet and I have never eaten spinach before except uncooked. sounds pretty easy.

[julienc]

Hi Misty,

It's super easy. I LOVE spinach. I cook it the same as Colormist, but I use olive oil instead of butter.

I also eat the frozen kind. It typically comes in frozen blocks from the grocery store. I get the leaf spinach (rather than chopped) and throw it into a pot of boiling water. I consider it done once it's thawed out. I typically flavor the frozen with a sprinkling of red wine vinegar. This may cause problems for some, but a little bit seems to sit fine with me.

The fresh tastes much better, but I keep frozen on hand as a back-up.

[CK]

My pizza sauce is frozen spinach (thawed) and seasoned with salt, basil, oregano, Italian seasonings, and butter. If I want it a little creamier I add rice milk then thicken it with a little bit of corn starch.

I also make a soup with hamburger, fresh spinach, mushrooms & potatoes that is really good.

[ljs678]

We use the frozen chopped stuff mostly as it is so easy, you just take a chunk out of the freezer when you need it. It is really good just thawed out and warmed up mixed with sour cream.

Just need to look out for additives though. The other day I got a different brand and served it up to Hugo. He refused it after 1 mouthful (how does he know???) and when I checked the pack it had additives most of which were ok but also celery and soya.