From Lisa Barnes
Today’s children probably don’t even know Popeye, but most adults remember him fondly chugging those cans of spinach. No wonder everyone thinks spinach is wet, gray, and tasteless. Here’s the real deal—very sweet and packed with vitamins.
Makes 12 to 14 (1-ounce) servings
1 bunch organic spinach, or 1 (10-ounce) bag frozen organic spinach
Separate leaves and trim from stalks. To clean spinach of all the sand and grit, fill a sink or large basin with lukewarm water. Plunge leaves into sink and swish under water. The silt and sand will sink to the bottom, leaving you with clean leaves.
Steamer Method: Place spinach leaves in a steamer basket set in a pot filled with about 1 to 2 inches of lightly boiling water. Do not let water touch spinach. Cover tightly for best nutrient retention and steam for 2 to 3 minutes, or until spinach is wilted and bright green. Rinse spinach in cold water to stop cooking.
Puree spinach in a food processor. Add 1 or 2 tablespoons of cooking liquid to make the puree smoother and adjust consistency.
Microwave Method: Place spinach in a microwave-safe dish. Add 2 tablespoons water and cover tightly, allowing a corner to vent. Microwave on high for 1 minute and stir spinach. Re-cover and cook for 1 minute, or until wilted and bright. Cool spinach and proceed with directions above.
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: Wikipedia Commons
OrganicToBe.org | OrganicToGo.com
[Permanent Link] [Top]