All About Spinach and How To Prepare Spinach Properly

Spinach came originally from Asia through Spain. Our familiar spinach is available fresh all year long. The whole of a small plant is pulled up and the root end and the stems are often very sandy. Thorough washing is necessary. This chore makes the frozen vegetable increasingly popular, but fresh spinach is far more delicious. These glossy green leaves are the basis of many an epicurean dish, such as sole Florentine and spinach soufflé.

Another green is New Zealand spinach, a plant of a different species but also an excellent vegetable. Since this is gathered leaf by leaf from plants that continue to bear, it is much easier to clean.

To Prepare: To clean spinach, first cut off the root ends and discard any wilted leaves. Then fill a large pan with cold water; change the water several times while washing the leaves. Lift the spinach from the water, or use the directions given for cleaning greens. Even the packaged pre-cleaned spinach should be washed to freshen it. Remove any tough stems.

To Cook: In nine cases out of ten spinach is spoiled by using too much water, which not only washes away its mineral salts but deprives it of its fine flavor. Spinach should be cooked quickly in its own juices, which will develop in cooking, and in the moisture adhering to its leaves after washing.

Pack tightly in a stainless-steel saucepan. Cover and set over high heat. After 2 minutes, lift the cover and turn the spinach over from top to bottom. The bottom is then almost cooked. Cover again and cook for another 2 to 3 minutes. Put it into a colander and press out the water. The water will be dark green; reserve this for soup or gravy. Chop the spinach as fine or as coarse as you like; use a sharp knife and a fork and chop directly in the colander. The spinach is then ready to be used in any recipe.

A good quick way is to cream spinach. When 1 pound fresh spinach has been drained and chopped, return it to the saucepan. Sprinkle the top with 1 tablespoon flour. Add a piece of butter, 2 tablespoons of light cream or milk, salt and pepper to taste and a dash of grated nutmeg. Stir together over medium heat until creamy and well blended, about 1 minute. Serve and enjoy.

To prepare spinach as a base for a soufflé, cook it by the professional method: blanch for 1 minute, refresh in cold water and drain thoroughly in a sieve.

Spinach is often found in dishes called “Florentine,” which is a favorite green for Italian cooks.

Here is a really delicious recipe to make with fresh spinach and cucumber's.

Spinach and Cucumber Salad: With slight variations, this recipe belongs to Greek, Turkish and Armenian cuisines. It is especially good served with roast lamb and chutney.

Ingredients:

1 pound fresh spinach
2 cucumbers
1 cup slivered celery
½ cup minced fresh parsley
½ cup green olives, chopped
½ cup black olives, chopped
¼ cup pine nuts or almonds
¼ cup salad oil
1/8 cup red-wine or cider vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
Pinch of dried oregano or marjoram

Wash the spinach and dry thoroughly. Cut off the stems and chop the leaves into coarse pieces. There should be about 4 cups. Peel and dice the cucumbers; discard seeds if they are large. Place the dice in a large bowl and add the celery, parsley, green and black olives, pine nuts or almonds, and the chopped spinach.

Mix together the salad oil, vinegar, sea salt, pepper and oregano or marjoram; pour over the vegetable mixture. Toss the salad together until it is well mixed. Makes about 4 servings.