SPINACH RECIPES

Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to one meter.

The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 3-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds.

Spinach was first cultivated in southwestern Asia, perhaps in Persia. The word itself is derived from the Persian word Esfenaj. The Chinese referred to it in 647 as 'the herb of Persia'.

It arrived in North Africa through Syria and Arabia. In 1100, the Moors introduced it to Spain. Over the next century, prickly seeded spinach spread throughout Europe, being grown primarily in monastery gardens.

A cookbook dating from 1390, belonging to King Richard II, contains spinach recipes. Smooth seeded spinach seems to have spread through Europe slightly later.

In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron (slightly more when eaten raw). A good many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable, but its consumption does not have special health connotations as folklore might suggest.

Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of Vitamin A, Vitamin C, Vitamin E and several vital antioxidants.

Probably you will not get as strong as Popeye, but you still can try this Italian recipes where spinach is a main ingredient:

BABY SPINACH, PANCETTA AND MUSHROOM SALAD
Ingredients:
1 lrg pack baby spinach, washed and dried
6 slices pancetta
8 oz button mushrooms
For the dressing:
6 tbls extra virgin olive oil
2 tbls balsamic vinegar
salt and pepper to taste

Preparation:
Wash and dry the baby spinach if not ready prepared. Fry or grill the pancetta until crispy, and chop. Arrange spinach in bowls adding the pancetta and mushrooms.
For the dressing: mix together well all the ingredients and serve with the salad.

SPINACH AND APPLE SOUP
Ingredients:
1 tbs butter
1 small onion, chopped
1 tbs flour
2 cups chicken stock
1 pound spinach, shredded
1 Roma apple, minced
3 fresh sage leaves, minced
1 8 ounce can evaporated milk
1 tsp salt
1 tsp black pepper, freshly ground
1/2 tsp nutmeg, ground
1 tsp lemon juice
1 tbs parsley, finely chopped

Preparation:
Over medium heat melt the butter in a large soup pot and sauté the onion until translucent. Add the flour and cook until it just begins to turn gold.

Add the chicken stock slowly, stirring well until thoroughly mixed through. Allow to simmer for 10 minutes. Add the apple, sage leaves, and spinach and cook until tender.

Place the soup in a blender or food processor and blend until smooth. Return to the pot and mix in the evaporated milk. Reheat slowly over medium-low heat. Add the salt, pepper, parsley, and lemon juice. Serve immediately.

BAKED SPINACH
(Serves six)
Ingredients:
2 1/2 pounds spinach, tough stalks removed
2 eggs
2 cups double cream
4 ounces Parmesan cheese, freshly grated
1/2 tsp grated nutmeg
salt and freshly ground black pepper to taste

Preparation:
Preheat the oven to 375F. Beat the eggs and cream together for a minute in a large bowl. Add the Parmesan cheese, nutmeg, pepper and a little salt.

Blanch the spinach in plenty of boiling salted water for 1 minute and drain well. Chop roughly and mix well with the egg and cream mixture. Pour into a medium sized baking dish: the mixture should not be less than 1 1/2 inches deep.

Place uncovered in the top of the preheated oven for 30 minutes. Serve hot. The top should be crisp while the underneath should still be slightly creamy.

CHICKEN PARMESAN WITH SPINACH
Ingredients:
1/3 cup Parmesan cheese, grated
1/4 tsp Italian seasoning
3 chicken breast, about 2 1/4 pounds total
1/4 cup green onion, sliced
1 tsp margarine
1 tsp flour, all-purpose
1/2 cup milk, skim
5 oz frozen spinach, thawed and drained
1 tsp pimiento, chopped

Preparation:
Combine cheese and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside.

Arrange pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender.

SPINACH WITH ORZO
Ingredients:
10 oz fresh spinach
1/4 cup water
2 tbl low-salt chicken broth
2 med garlic cloves, crushed
2 tbl raisins
2 tsp olive oil
1/2 cup orzo
salt and pepper to taste

Preparation:
Place a medium-size saucepan full of water on to boil for orzo. Place spinach in large saucepan, add water and cover. Cook on medium 5 minutes, tossing once or twice. Remove and drain. Heat chicken broth in same pan and add garlic and raisins. Stir for about 30 seconds. Return spinach to pan. Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add salt and pepper to taste.

Buon appetito!

 

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