The most common type of spinach is smooth-leafed spinach, which has flat, smooth leaves that are perfect for cleaning. [2] X Research source Savoy spinach handles the cold better than other types of spinach. However, its leaves are deeply crinkled, making it harder to wash the soil and grit away from the leaves. Baby spinach is simply spinach that is plucked after 15-20 days of growth while regular spinach is plucked after 45-60 days of growth. Baby spinach has more tender leaves and is better used in salads, while adult spinach is better for cooking.
Separate the leaves. Run your hand down the rib to separate the leafy bit from the stem. This is optional. Some people like to eat the stems. Put the leaves into a bowl of water, swish them around, and drain the water. Repeat until all soil has been removed.
Place the spinach in a large pot of boiling water. Cook it for 3-5 minutes. Drain. Place it in ice water to “shock” it and give it a nice green color and then drain it again (optional). Place it in a serving dish and gently drizzle it with olive oil. Add salt and pepper to taste.
Heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook it for about 30 seconds, or until it’s fragrant. Add one bunch of spinach and cook it for one minutes, until begins to wilt. Turn it with tongs as you cook it. Add the other bunch of spinach and continue cooking it for 2-3 minutes until all of the spinach is wilted. Season it with salt and pepper to taste.
Heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook it for about 30 seconds, or until it’s fragrant. Add one bunch of spinach and cook it for one minutes, until begins to wilt. Turn it with tongs as you cook it. Add the other bunch of spinach and continue cooking it for 2-3 minutes until all of the spinach is wilted. Season it with salt and pepper to taste.
Melt one stick of butter in a heavy pot. Sprinkle the flour into the butter and whisk the ingredients together. Cook the flour and butter over medium heat for five minutes. Add the diced onion and minced garlic and stir the ingredients together for 1 more minute. Pour in the milk and whisk the ingredients continuously for another 5 minutes. Sautée the spinach in a separate pan. Follow instructions for sauteing above (without the additional garlic). Season the cream sauce with salt and pepper to taste and add the spinach to it. Stir the spinach and cream sauce gently until you’ve fully combined them.
Sautée the onion in butter for 2-3 minutes, until the onion is tender. Stir in the spinach, milk, and cream. Remove from heat. Stir in 4 tablespoons of cheese, bread crumbs, and salt and pepper. Spoon the mixture into a greased 1 quart baking dish. Sprinkle it with the remaining cheese. Bake the spinach uncovered at 350°F (176°C) for 40-45 minutes or until the cheese is lightly browned.
Chop the red onion. Quarter the strawberries. Toss the onion, strawberries, almonds, and spinach together. Mix 1/4 cup balsamic, 1/4 cup olive oil, 3 tablespoons of sugar, and salt and pepper to taste to make a dressing. Pour the dressing over the salad and gently toss it.
1 1/2 cups water or coconut water 2 cups spinach 1 chopped ripe pear 1 tablespoon lemon juice 1 teaspoon grated ginger 1 tablespoon ground flaxseed 1 teaspoon honey
