Garden Fresh: Choose spinach for nutrients, minerals
If the rabbits haven't eaten it all, fresh spinach is popping up ripe and ready for eating these days.
Experts love spinach because they've learned – maybe from Popeye – that its nutrients and minerals keep us strong and healthy. Grocery stores offer bags of prewashed spinach that's delicate enough for fresh salads.
We've included a recipe here that pairs the spinach with bacon and hard-boiled eggs and fresh mushrooms. We're also offering some recipes that cook it.
Be sure if the spinach is from the garden or purchased at a farmer's market, to wash it several times. Bugs will cling. And if the stems are tough, discard them. Otherwise, eat it all. Just be prepared to want to get up and paint your house.
CREAMY SPINACH SALAD
Fresh spinach is ideal for salads, pastas and more. By David Royal/AP
1 bunch of spinach, stemmed
1 small red onion, cut into rings
1/2 pound of bacon, cooked and drained
1/2 cup of mayonnaise
2 tablespoons of white wine vinegar
2 tablespoons of sugar
Mix together the mayonnaise, white wine vinegar and sugar; then allow to stand for 90 minutes. Clean and dry the spinach leaves, then tear into bite-size pieces and place in salad bowl.
Spread the onion rings over top of the spinach. Crumble the bacon and put over top. Toss with the dressing and serve.
SPINACH SALAD
1 package or (about 1 lb.) fresh spinach
1/2 pound fresh sliced mushrooms
8 ounces shredded cheddar cheese
8 ounces bean sprouts
1 can water chestnuts, sliced
6 tablespoons crumbled bacon
2 hard-cooked eggs, chopped
Trim, wash and cut spinach into bite-size pieces. Combine with mushrooms, cheese, sprouts, chestnuts, bacon and egg. Toss. Cover and refrigerate until ready to serve. Just before serving, shake dressing well and pour over salad. Toss and serve. Croutons may be used as garnish. Serves 12.
Dressing:
2/3 cup salad oil or olive oil
1/3 cup sugar
1/3 cup ketchup
1/3 cup red wine vinegar
1/3 cup finely chopped red onion (optional)
2 tablespoons Worcestershire sauce
Salt & pepper to taste
Combine all and shake well. Refrigerate.
CREAMED SPINACH
Creamed spinach is fast and easy to make. This recipe has converted many spinach haters, so do give it a try. The ham lends a hearty richness, but you may omit it if you wish or try substituting bacon.
1 pound baby spinach, washed, dried and stems removed
2 tablespoons butter
1/2 medium sweet onion, sliced very thin
1 medium clove garlic, minced
1/4 cup fine-diced ham (optional)
1 cup heavy cream
1/2 cup grated fresh Parmesan cheese
1/8 teaspoon nutmeg
1/4 teaspoon white pepper
Kosher salt to taste
Tear the spinach into bite-sized pieces and place in an ungreased, dry nonstick pot. Set aside.
In a medium saucepan, melt butter and gently saute sweet onion until translucent. Add garlic and ham. Saute 1 additional minute. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and nutmeg. Gently simmer about 5 minutes, stirring often.
While cream sauce is simmering, place pot of spinach over medium-high heat and saute until spinach becomes limp and releases its water. Drain thoroughly, pressing out any excess water. Add to the cream mixture and stir to combine. Serve hot. Serves four.
TURKEY AND SPINACH WRAPS
1 8-ounce package cream cheese
8 flour tortillas
5 ounces spinach leaves, trimmed
1 pound thickly-sliced deli turkey
1 jar salsa
Spread the cream cheese on the tortillas. Put some spinach and then turkey on each tortilla. Drizzle some salsa over the top. Fold in one end and roll up the tortilla to form a wrap.
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