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Benefits and Nutrition

Spinach is highly nutritious and rich in antioxidants, especially when eaten raw or very gently cooked. It is also a valuable source of vitamins and minerals, notably dietary iron.

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Storage and Preserving

Spinach can be stored in a plastic bag in the refrigerator for a day or two, but our freshly picked spinach can be quite fragile. Do not wash until ready to use. Protect from heat. Remove any banding on the bunches, and store in the crisper.

Like many firmer leafy vegetables, spinach may be preserved by freezing. First, thoroughly clean the spinach as described below. It should then be blanched for one minute and shocked. I use a round deepfrying basket that fits a large saucepan: fill the basket loosely with the leaves, then immerse it in boiling water for a minute. Remove the basket from the bath, and plunge it directly into a bowl filled with chilly tap water. Add a couple handfuls if ice. When the ice is melted and the now-bright green leaves are cool, set the basket in the sink to drain, shaking occasionally, until no more water is released. Then freeze in a resealable slider storage bag, after expressing as much air as possible from the bag, and labeling with the contents and date.

[N.B. "blanching and shocking" vegetables to be frozen is recommended for several reasons: it helps destroy any unwanted organisms that are still present after washing. It wilts the vegetables, making them easier to pack to minimize contact with air. It slows down enzymes that eventually damage the color, flavor, texture and nutritional value of frozen produce. The technique is quite simple. Bring a large pot of water to a high boil. Place the vegetables in the water. (A deep-frying basket, steamer insert, or strainer is handy here.) Begin timing once the water returns to a boil. Then remove the vegetables from the pot and put them in a bowl of ice water until they are at room temperature. Drain and dry with a light touch using a salad spinner and a towel. You may then freeze them for up to three months.]

Obviously, defrosted spinach cannot be use in place of raw, but it can be used in many other recipes.

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Uses and Preparation

Spinach grows close to the ground, and even though Thor grows a variety known for its cleanly habit, it must be washed thoroughly. That said, Americans often abuse their leafy greens, leaving them wet, wilted and bruised after the encounter. Instead of running water over them, fill a bowl with water and set the greens in the bowl for several minutes, gently agitating occasionally with your hands. Then lift the greens out of the bowl with your hands, a spider or a strainer, and check for grit in the bowl. If there is any left, repeat the process. If you use a salad spinner, you can just lift the greens out of the bowl with the spinner’s basket. Use the spinner gently, spinning briefly, then redistributing the greens, and repeating. If you are using the greens are for salad, finish drying thoroughly with a dishtowel or paper towels, otherwise the remaining water will dilute and thin your dressing.

The easiest way to use fresh spinach is on its own or with other greens and vegetables in a salad. It can also be added to soups, stews and bean pots a few minutes before serving so that it is just wilted, adding another texture to the dish, as well as color, and a slightly bitter taste (from oxalic acid) that nicely sets off sweeter or fattier components of the dish.

As with the leafy portions of chard, spinach can be prepared to serve on its own by boiling, but preferably by steaming or by sautéing in a small amount of fat, perhaps with some aromatics, such as garlic, onion, or grated ginger. For any of these methods, you have the option of either cutting off the stem, or manually destemming the leaves by folding them over lengthwise and pinching as you pull the stem back towards the leaf, (as is done with savoyed spinach in better dining establishments worldwide). Cook just until tender. Season with salt and pepper to taste, and toss with any other complementary flavors that suit your menu: toasted pine nuts or sesame seeds, cooked and crumbled bacon, soy sauce or san bai su, dried red pepper flakes, plumped currants or raisins, dried shaved bonito flakes, lemon zest or juice, balsamic or sherry vinegar - alone or in some combinations will add a twist to the dish.

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Recipes

Simply Scratch features several simple spinach recipes.