So, the spinach season is coming to an end and you have already had spinach & strawberry salad, spinach frittata, spinach quiche, cream of spinach soup and honestly at this point you are just spinach’ed out. Spinach is quick and easy to preserve by freezing and it is easier to add to your favorite dishes because it is already cooked at this point.
1 – Wash the spinach thoroughly!!! If you don’t you are likely to have gritty spinach. Ask Big J about my spinach quiche last winter. It was crunchy 🙂
2 – Place in a big pot. You can pack it in, it will cook down. Fill the pot with about an inch of water and put a lid on it.
3 – Bring the water to a boil and cook for 1-2 minutes. The spinach will wilt basically taking up about 1/3 of the space it occupied before. DO NOT OVER COOK!
4 – Remove from heat and drain the water off. Let it cool a bit and chop (if you would like, chopping does make it easier to use later).
5 – Place in freezer bags, about 1/2 pound each and freeze. I use a FoodSaver vacuum sealer and that keeps the food fresh for quite a long time.
This week’s recipes have included:
1 – Eggs with spring onions, peppers, grape tomatoes and herb cheddar cheese
2 – Steaks, Hamburgers, Coleslaw, cherry pie (for father’s day)
3 – Curried Vegetables over rice
Our veggies come again tomorrow. Feel free to ask for inspiration and recipes. I will post as soon as I can.