spinach

many dates

Spinach is a regular visitor at my table. It is simple to prepare and without buying into the Popeye legend, a good side dish with both meat and seafood.

Whole spinach is spinach that hasn't been pureed / creamed. I usually remove the central stem, and sometimes also cut the bigger leaves coarsely. Other than that, it appears that I hardly ever puree spinach leaves, always leave them whole or at the most coarsely cut for better texture.

Could that be because creamed spinach reminds me too much of a fresh cow pie in the pasture?

This is very similar to sautéed lettuce, but the lettuce has a bitter taste that is missing with amaranth and spinach.

a. whole spinach

INGREDIENTS

This is what you need for 2 servings:

1 lb. baby spinach leaves
S&P
optional:
- other leafy vegetables
- heavy cream / spinach cream sauce

Pic1: whole spinach — 2019-11-07

Directions

2019-11-07

Pic2: steam
Pic3: drain
Pic4: all done

Wash and drain the spinach leaves.
Optional:
- Remove the central stem of the spinach leaves. I usually do take the time for that.
- Cut the leaves coarsely.
Transfer the spinach leaves to a cooking pot.
Add 1/2 cup water, S&P to taste.
Cover. Warm up over medium heat until the spinach darkens and looks all wilted = 5-10 minutes.
Strain the liquid.
Reserve the liquid if you want to use it to make a sauce with it.
Squeeze the spinach to remove as much liquid as possible.
This will prevent that an added sauce gets watered down too much.
If desired, cut the leaves coarsely if that didn't happen at the start.
I usually cut a few times if I left the stems in.
Reheat if necessary. Adjust seasoning.
Serve and enjoy.

b. spinach with cream

2014-05-29 a.o.

Looking back at my picture collection, it appears that I add cream more often than I don't.

INGREDIENTS

This is what you need for 2 servings:

1 lb. amarant / spinach leaves
lettuce will be slightly bitter
S&P
optional:
- heavy cream

Pic5: 2014-05-29 whole spinach with cream

Pic6: 2014-05-29
Pic7: 2019-11-07
Pic8: 2014-05-29

Directions

Clean and rinse the amaranth / spinach leaves.
I prefer to cut away the fibrous central stem.
optional:
- Chop the leaves into small pieces for a smoother texture.
Optional:
- Heat up to 1 cup of water in a small saucepan.
  This will make the end product runnier.
Add the leaves.
Cover the pot and steam over low heat until the leaves have wilted.
Adjust S&P, seasoning to taste.
Stir in heavy cream to taste. (Pic1)
Serve and enjoy.

To make soup from cooked spinach, just add milk, cream or stock. see also: Milk Soup with Spinach

I buy baby spinach regularly in the local grocery stores. For no particular reason I can name, it seems I don't puree the spinach leaves like I did for amaranth. Preparation for spinach is exactly as described for amaranth. See also: aloo palak

c. creamed spinach

2020-03-24

Now I remember why I don't normally puree spinach. It looks like something a cow left behind in the pasture, but with a bright poison-green color that I find extremely unsettling. On top of that, this stuff will also stain your clothes pretty much indelibly.

I may have overdone blending a bit. The complete lack of texture is also something I object to for this.

The pictures tell the story.

2020-03-24

Pic9: wilt the spinach leaves in 1 cup of water
Pic10: blend
Pic11: blended

Pic12: back in the pot
Pic13: reheat
Pic14: ready for refrigeration.

hiding the green stuff

2020-04-12:

Pic15-17: mixed with rice

Pic18: 2020-03-24 — baked eggs in tomatoes
Pic19: 2020-03-27 — out in the open
Pic20 2020-03-29 — with alfredo ravioli

hiding the green stuff

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org