About: Spinach is a very hardy vegetable and member of the beet family. Well-known for its highly nutritious leaves, spinach tastes sweeter when raw and a tad more bitter when cooked. Spinach is classified by its two different kinds of leaf. The savoyed varieties of spinach have leaves that are curled into a cuplike position and include the Bloomsdale, Regiment, and Longstanding types. Smooth leafed spinach includes Butterflay, New Zealand, and the gorgeous, red-stemmed Bordeaux, a culinary favorite.
Nutritional Information: Very low in Cholesterol and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Storage: Remove any blemished leaves, trim stems, and pack loosely in plastic bags or cellophane. Refrigerate. Do not wash spinach before storing.
- “Baby spinach” is simply a form of immature spinach leaves that are more tender than mature leaves. Excellent for fresh salads.
- To freeze for later use, steam then blanch for 2 minutes. Chill in iced water. Cool, drain and package in an air-tight container. Store in the freezer for up to six months.
- Just washed spinach can be steamed for 5-10 minutes without any additional water, a preparation method that preserves nutrient content.
Quick Fix: Heat olive oil in a large skillet over medium heat. Add spinach to the skillet and cover; allow to cook 5 minutes. Stir in garlic salt and cover again for another 5 minutes; remove from heat. Top off with Parmesan cheese!