spinach

[Carmen]

i've taken a liking to it lately and the other day ordered penne ala vodka and had them add spinach to it. it was AWESOME and i want to make it at home. I bought frozen spinach... but what do i do to it to make it taste good? i know i don't just boil it- am i supposed to saute it with olive oil and garlic?

 

[velvett]

Spinach and rice

2 10 oz. package chopped spinach, thawed (I use fresh mostly)
1 medium onion, chopped
3-4 garlic cloves, crushed and chopped or minced
1/4 cup olive oil
3 Tbsp. lemon juice or to taste
salt and pepper to taste
1/4 cup water
1 cup long grain rice
fresh dill chopped - to taste


Sauté onion and garlic in olive oil in saucepan till tender (start with onion add garlic at very end). Add lemon juice and and spinach and season. Then add your cooked rice and mix together.


I'm guesing on the measurements - I never really measure I just go by what I have in the fridge.

 

[Carmen]

Thanks velvett!
i'm gonna try something like that tomorrow- but use whole wheat pasta and a tomato sauce and whole cloves of roasted garlic.

 

[Carmen]

i just made an AWESOME dinner!!
first, sauteed spinach with olive oil and garlic.
then i fried some sweet italian sausage, sliced it into thin slices and fried it some more till it was crispy on the outside.
then i made a tomato cream sauce with just a LITTLE hot pepper and mixed that in with some spinach and some sausage and poured it over fresh pasta.
OMG it was good.
keep in mind- 2 weeks ago i HATED spinach, so it would have to taste really good for me to be so into it.

 

[coverguy]

another great thing to do with spinach is to make lasagna. when you are mixing together the ricotta (low fat or fat free are healthier and taste fine), mozz, and egg for the filling just add in the spinach. do everything else the same.

very good!

 

[coverguy]

another nice thing with spinach, is stuffed chix breast.

mix together some sauteed spinach (ligthly sauteed for a minute or two with garlic) and fat-free moz. stuff this in a thin sliced chix breast, fold in half (using a toothpick to hold together) and bake at 350.

 

[ChefWide]

My favorite spinach thing in the whole world is a sammich.

Saute fresh spinach with copious garlic, s & p. Right before you take it off the fire, toss is some crumbled blue cheese, toss a fewtimes, pile onto a fresh double sourdough roll...

Foodgasm.

 

[Carmen]

My favorite spinach thing in the whole world is a sammich.

Saute fresh spinach with copious garlic, s & p. Right before you take it off the fire, toss is some crumbled blue cheese, toss a fewtimes, pile onto a fresh double sourdough roll...

Foodgasm.

ok, cheffy... i went and bought fresh spinach (i've been using the frozen kind), crumbled blue (mmmmm) and sourdough bread (MMMM.. i was born in san francisco, sourdough is in my blood).
i'll let you know how it turns out!

 

[ChefWide]

Plum: Olive oil in the pan, NOT virgin, hot until it starts to 'shimmer' not smoking hot, then garlic, saute until starting to get VERY LIGHTLY GOLDEN not nut brown, toss in all the spinach you can. while you are either stiring with wooden spoon if your vessel is deep, or tossing if its a classic big saute pan, season with kosher salt, or ground sea salt. I am going to do a salt thread in a minute....

The key for me in a fresh spinach sautee is to use the biggest fuckoff saute pan you have, or even a big ol' pot. A mountain of fresh spinach turns into a handful after you cook it...

So size is important here, it doesn't have to be huge, but if it isn't big enough for the job, it isn't worth a fuck... I suppose that applies to more than sautee pans...

Cheers... oh, and as for sammich: the more sour the roll the better... in your area if you can find Rock Hill Bakery Double Sour Dinner Rolls or some other muchosour your in.

 

[Carmen]

Plum: Olive oil in the pan, NOT virgin, hot until it starts to 'shimmer' not smoking hot, then garlic, saute until starting to get VERY LIGHTLY GOLDEN not nut brown, toss in all the spinach you can. while you are either stiring with wooden spoon if your vessel is deep, or tossing if its a classic big saute pan, season with kosher salt, or ground sea salt. I am going to do a salt thread in a minute....

The key for me in a fresh spinach sautee is to use the biggest fuckoff saute pan you have, or even a big ol' pot. A mountain of fresh spinach turns into a handful after you cook it...

So size is important here, it doesn't have to be huge, but if it isn't big enough for the job, it isn't worth a fuck... I suppose that applies to more than sautee pans...

Cheers... oh, and as for sammich: the more sour the roll the better... in your area if you can find Rock Hill Bakery Double Sour Dinner Rolls or some other muchosour your in.

the sandwhich was so good i'm making it for breakfast. i've been dreaming about it.
i did use a big pot but i threw the spinach and garlic in all together. (and i did use a wooden spoon- something my grandmother taught me).
it didn't occur to me to use kosher salt, but i have it and will use it this morning.
thank you chef!!!

 

[ChefWide]

That sandwich was brought to my attention by Tom Valenti, a guy I used to work and raise some hell with... we would go out and sit at the bar and laugh until my tear ducts ran dry.

When PPX folks used to come into the resaurant, other chefs, famous types, reviewers, good friends, what have you, tom would do them a tasting menu. One of the courses was often a tiny version of this sandwich.

The guests would be shocked and sometimes joke about 'why in world is he sending us a sandwich?!?'

Then they would try it. No more questions.

 

[Carmen]

That sandwich was brought to my attention by Tom Valenti, a guy I used to work and raise some hell with... we would go out and sit at the bar and laugh until my tear ducts ran dry.

When PPX folks used to come into the resaurant, other chefs, famous types, reviewers, good friends, what have you, tom would do them a tasting menu. One of the courses was often a tiny version of this sandwich.

The guests would be shocked and sometimes joke about 'why in world is he sending us a sandwich?!?'

Then they would try it. No more questions.

i'm like a jahovah witness now- running around trying to convert everyone i know to spinach. I had it last night too- except the bread was stale so i just made a big pot of it and it was GREAT.
mmmmm.
you're killing me today.

 

[broley]

shoot that sounds good. I used to just dump a can of spinich in a hot pan and scramble in a few eggs and cook.

 

[Carmen]

shoot that sounds good. I used to just dump a can of spinich in a hot pan and scramble in a few eggs and cook.

try it fresh- its SOOOO much better!!
i bought it in a bag and didn't even do anything to it- just threw it in a pot with olive oil, garlic and salt and cooked it for a few minutes while stiring.

 

[Zebo]

My wife has been making those little South Beach Diet spinach cups.

They're like little quiches. Not bad. Except I could eat about 24 of them....

 

[jenscats5]

Plum: Olive oil in the pan, NOT virgin, hot until it starts to 'shimmer' not smoking hot, then garlic, saute until starting to get VERY LIGHTLY GOLDEN not nut brown, toss in all the spinach you can. while you are either stiring with wooden spoon if your vessel is deep, or tossing if its a classic big saute pan, season with kosher salt, or ground sea salt. I am going to do a salt thread in a minute....

The key for me in a fresh spinach sautee is to use the biggest fuckoff saute pan you have, or even a big ol' pot. A mountain of fresh spinach turns into a handful after you cook it...

So size is important here, it doesn't have to be huge, but if it isn't big enough for the job, it isn't worth a fuck... I suppose that applies to more than sautee pans...

Cheers... oh, and as for sammich: the more sour the roll the better... in your area if you can find Rock Hill Bakery Double Sour Dinner Rolls or some other muchosour your in.

There is a sub shop in Newark, DE called Primo's that has a sammich called a Bada Bing which is a roll, olive oil, spinach sauteed in garlic & chicken.....

Talk about a food-gasm!!! OMG!!!!!!!!!!

I need to drive to Newark.....

The latest sammich I made was shredded beef, fried onions & garlic with balsamic & BBQ sauce...... Mmmmmmmmmmmmmm

 

[coverguy]

Had the CheffySmooth sandwhich yesterday ... damn your smooth brother. That thing was awesome!!!

 

[Carmen]

Had the CheffySmooth sandwhich yesterday ... damn your smooth brother. That thing was awesome!!!

wasn't it??
i just bought two bags of spinach to make it for a snack later.
maybe before my workout so i can leave some spinach on my teeth for my annoying workout partner to look at.

 

[ChefWide]

Glad to see new converts.



Spinach is wonderful for you too, wicked calcium source among other things.

 

[obiwan9962]

i have several favourite ways to have spinach

last night i sauteed it in olive oil lots of garlic
tossed in some grilled shrimp and seasoned it with a bit of sea salt, black pepper anda d dash of sambuca
then topped it with shredded swiss cheese and laid it under the broiler

my date ended up laid out somewhere else after she ate it
lol

 

[dirty~d~]

Spinach omelette with white cheddar.... mmmm sooooooooo good! I think I'll have one right now.

 

[ChefWide]

i have several favourite ways to have spinach

last night i sauteed it in olive oil lots of garlic
tossed in some grilled shrimp and seasoned it with a bit of sea salt, black pepper anda d dash of sambuca
then topped it with shredded swiss cheese and laid it under the broiler

my date ended up laid out somewhere else after she ate it
lol

Sounds delicious. The spinach sounds good too.

 

[ChefWide]

I used to do a very dense creamed spinach/italian parsley to searve in quenelle shape on top of Beef Rib for two... looked like a wee green football, and does the job with beef in a meaningful way. About equal parts of spinach to parsley, depending on how dard/turgid the parsley.

 

[vixenbabe]

Spinach with Raisins:

1/3 cup raisins
2 lbs. spinach leaves
1/4 cup Olive Oil
1 galic clove-crushed
3 T. pine nuts
Black Pepper to taste
2 slices bread-crust removed

Put raisins in a bowl and cover with boiling water. Set aside. Wash spinach and put in a saucepan with only water that clings to it's leaves.

Cover and cook 2-3 minutes then drain and chop roughly. Heat half oil in a large skillet. Add garlic and pine nuts and cook 2-3 minutes or until nuts are golden.

Drain rasins and add to pan with spinach. Cook, stirring, 5 minutes. Season with black pepper. Cut bread into 1/2-inch thick cubes. Heat remaining oil in a skillet. Add bread and fry, stirring until golden brown and crisp. Scatter croutons over spinach and serve.

ENJOY!

 

[vixenbabe]

Popeye ain't got shit on me....;-)