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I am thinking about trying to saute this big bag of spinach I got on sale. I'm not sure how to go about it. Anyone want to recommend oil and seasonings for this?
Thanks.
Thanks.
Math Is Hard said:I was hoping to maybe use olive oil since that's supposed to be good for you.
Danger said:Well, you know my standpoint regarding things that are supposed to be good for you. I've survived for nearly 55 years subsisting upon substances that are guaranteed to kill you in less than a decade. My 3 food groups consist of meat, beer, and nicotine.
Math Is Hard said:And Aftershocks!
hmmm.. I wonder if I could do something with hot sauce... Is hot sauce appropriate for spinach? It works on collards.
Proton Soup said:just eat it straight out of the bag. :)
Danger said:I tried that only once. It turned out that I don't like raw spinach, but I got a really nice protein boost from the slugs that were living in it.
sachinism said:u actually ate raw spinach ?
sachinism said:u actually ate raw spinach?
Norman said:If you are looking for easy, just saute olive oil and garlic. Quite tasty imo.
Also, I really dig spinach lasagna. But that is not all that great for you given all the cheese, but cheese is so good... One of my favorites for raw spinach is a spinach, walnuts, chicken and raspberry vinaigrette. Tasty!
Math Is Hard said:I am thinking about trying to saute this big bag of spinach I got on sale. I'm not sure how to go about it. Anyone want to recommend oil and seasonings for this?
Thanks.
I love it done as if you were going to make oysters rockefeller, except without the oysters.Math Is Hard said:I am thinking about trying to saute this big bag of spinach I got on sale. I'm not sure how to go about it. Anyone want to recommend oil and seasonings for this?
Thanks.
Math Is Hard said:I appreciate the recipe ideas. Thanks. I tried something simple to start - just a bit of olive oil, some red pepper, garlic, squeeze of lemon, and salt and pepper. Not bad.
Danger said:Alright then, you are officially a good cook. Please marry me.
Math Is Hard said:I am getting better, but I am not yet worthy of you.
Last night I made the spinach again, but a more Asian version. First I sauteed crushed garlic and cayenne in a tblsp canola oil. When the pan was hot I added the spinach, stirred, and let it cook covered for about a minute. Then I took it off the heat and stirred in a half teasp. of sesame oil and some salt and pepper.
The sesame oil made a tremendous difference in the flavor.
Before sauteing spinach, make sure to thoroughly wash the leaves and remove any tough stems. For a giant bag of spinach, you may need to do this in batches. Once washed, pat the leaves dry with a clean kitchen towel or use a salad spinner to remove excess water.
For sauteing spinach, it is best to use a high smoke point oil such as canola, avocado, or grapeseed oil. These oils can withstand high heat without burning and will help to evenly cook the spinach.
The cooking time for sauteing spinach will vary depending on the size of your pan and the amount of spinach you are cooking. However, a good rule of thumb is to cook the spinach for about 2-3 minutes, stirring frequently, until it has wilted down and is bright green in color.
Yes, you can add various seasonings and flavors to the sauteed spinach to enhance its taste. Some popular options include garlic, lemon juice, red pepper flakes, and parmesan cheese. Experiment with different combinations to find your favorite.
To prevent the spinach from becoming soggy, make sure to saute it in a hot pan with a small amount of oil. This will help to quickly cook the spinach without steaming it. Also, avoid overcrowding the pan with too much spinach at once, as this can also lead to sogginess. Cook in batches if needed.