HEADING |
PALAK
Spinach Leaves | Spinat | L'Epinard |
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With
its unique flavour and bright green colour, spinach is a popular,
easy-to-prepare and simple-to-cook vegetable. It is especially popular
in Italy where Florentine dishes have a high spinach content. It
wilts quite quickly so when buying look for crisp, dark green leaves
with firm, hard stalks. Avoid spinach that has yellow patches or
looks limp. When choosing, buy plenty as it reduces on cooking 225g
spinach is |
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for one serving. |
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| How
To Use |
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Spinach
can be eaten raw or cooked. Baby spinach is the best choice to serve
raw and can be included in salads serve simply with black pepper
and lemon juice. Spinach can be served as a side dish with black
pepper and butter or added to soups, sauces, stuffings, vegetable
bakes, risottos and curries. |
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| How
To Prepare |
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Remove
any tough stalks from the leaves and rinse thoroughly several times
in cold water to remove any grit. |
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| How
To Cook |
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Spinach
can be steamed or stir-fried. Place the spinach in a pan and cook
it gently for 2-4 minutes, with just the water clinging to the leaves
after washing, or until it just starts to wilt. To stir-fry, heat
1 tbsp olive oil in a frying pan and add the spinach, stir-fry for
2-3 minutes or until just starting to wilt. |
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