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Tips for Cooking with Spinach

June 1

WORKING WITH SPINACH

Acorn Squash Bechamel Lasagna with Sage Sausage and Spinach by Kathy

Acorn Squash Bechamel Lasagna with Sage Sausage and Spinach by Kathy

SELECTION – For the best quality, select leaves that are green and crisp, with a nice fresh fragrance. Avoid anything that looks limp, damaged or spotted.

STORAGE – Fresh spinach should be dried and packed loosely in a cellophane or plastic bag, and then stored in your refrigerator’s “crisper” compartment. If stored properly, it should remain fresh for 3 to 4 days.

PREPARATION – Spinach grows in sandy soil, so make sure to wash it thoroughly to get rid of dirt particles. Tear off the stem and separate the leaves before placing them in a large bowl of water. Gently wash the leaves, and let the dirt particles drift to the bottom of the bowl. Remove leaves from the water, and repeat the process with fresh water until the leaves are clean.

VIEW ALL SPINACH RECIPES ON BAKESPACE 

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