Subtleties to cook spinach

spinach

Spinach is very healthy vegetable that is high in vitamins A and C. It contains no cholesterol and fat and a great source of iron and magnesium. It has dark green leaves that can be smooth or curly. Spinach, has a more stable structure and is smooth with gentle and delicate leaves. Smooth spinach is ideal for a salad.

When buying Spinach, choose leaves that are dark green and look crisp. Avoid leaves with pale spots.

Keep spinach in the fridge, and wrap it in a plastic bag. It lasts about three days. In a freezer, it can last a long time but blanch before you freeze it.

spaghetti and spinach

When you start processing spinch, you must first remove the roots. Separate the leaves and wash them thoroughly. It is best to wash spinach just before preparation.

If you want to prepare a salad of spinach, use plain spinach. Wash the leaves and dry them with a paper towel.

The most popular ways of processing spinach are two. The first is by placing leaves in a pan and pouring water in. Cover the pan with a lid and cook over low heat. Remove it when the leaves soften.

Heat a pan with olive oil and put a few cloves of garlic in. Add the dried leaves of spinach and cover the pan. Cook over low heat until the leaves are tender. The finished spinach is served cold, can be topped with a sauce too.

Spinach is a great combination with fish and pasta salad, with parmesan and garlic. Can be prepared and steamed and then it is enough just to spice it with some olive oil.

Eat spinach immediately after preparation, as it is not good to reheat it. Do not leave it to soak in water for too long. Always choose fresh spinach and wash it well. This is recommended because spinach is very sensitive to the fertilizer used for cultivation. In order not to affect your health, always choose wisely, ie.- fresh.

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