Spinach - Tasty and Nutritious
Spinach is believed to be of Persian origin and to have been introduced into Europe in the 15th century. In the United States, spinach has been a commonly used vegetable since the early 19th century.
Spinach’s popularity stems from its high nutritional value. Not only low in calories, it is also a good source of iron and essential nutrients such as vitamins A and C, minerals and fiber. It also contains 3 grams of protein per serving.
Storage
Spinach should be dried and packed loosely in plastic bags and stored in the refrigerator crisper. If stored properly, it should last 3 or 4 days.
Preparation Tips
Spinach grows in sandy soil. Wash it thoroughly by placing separated leaves in a large bowl of water. Gently wash and let the sand and grit drift to the bottom of the bowl. Remove leaves from the water and repeat the process with fresh water until the leaves are clean. If the spinach is to be eaten raw, dry it completely by using a salad spinner or blotting with paper towels. Slightly damp spinach can be steamed or microwaved without adding additional water.
To blanch: Drop leaves into a large pot of boiling water. Once the leaves slightly wilt, drain and squeeze out excess moisture. This method is used to quick-cook spinach or to prepare it for sautéing, braising or stuffing and takes from 2 to 5 minutes.
To steam: Do not dry the leaves after washing. Steamed spinach makes a great side dish and takes only 5 to 10 minutes.
To microwave: This method can be used instead of blanching. Place washed, slightly wet spinach in a microwaveable dish, loosely covered, and cook until tender. Season to taste.
Source: www.foodreference.com.