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Old 03-15-2008, 09:21 PM   #11
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I may just have to do that auntdot. The spinach in its plain form was fantastic! A little salt, a little butter..... really good.

So, I was looking at it one minute and it looked like when I first put it in, then whoomf, it was cooked down. Now I know why you don't use a lid. You would miss when it was done

Thanks for the help.
And I'm going to get the bigger bag next time. That stuff goes fast!
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Old 03-15-2008, 10:50 PM   #12
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Spinach, some thin sliced yellow or red pepper, rehydrated
shiitake mushrooms, thin sliced garlic...

Sautee all but the mushrooms and spinach in a bit of olive oil.
Sprinkle well with cajun seasoning and a bit of lemon pepper.
Add 1/4 cup of chicken stock and your spinach, mix well.
Reduce heat, cover and cook till spinach is as wilted as you want it.

Add some cajun and olive oil seasoned tilapia, cover with spinach, cover
with aluminum foil and bake at 375 for 15 minutes or so...also good.
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Old 03-15-2008, 11:22 PM   #13
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very simply, thinly slice a clove or three of garlic, put a tbsp or so of evoo in a large saute pan over medium heat. put the garlic in the oil, let toast just for a minute, then dump in the bag of spinach. imeediately begin to turn with tongs to get the spinach coated with the garlic oil. it'll shrink down and become wilted within another minute.
if'n you want to get fancy, add a thinly sliced shallot at the same time you add the garlic.

e voila'. sauteed spinaci!
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Old 03-16-2008, 12:45 AM   #14
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oooooooooooooohhhhhhhhhh this thread is making me dreadfully hungry!!!!!!!
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Old 03-16-2008, 10:24 AM   #15
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Quite often I'll cook up some plain spinach, then toss it with some freshly-ground black pepper & some crumbled Feta cheese.

Makes a terrific "bed" for chicken (or flounder/sole) cooked Piccata-style (dredged in seasoned flour, sauteed in extra-virgin olive oil & butter, then removed to a platter; sauce finished with fresh lemon juice, capers, a dash of dry white wine, & some more butter whisked in).
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Old 03-16-2008, 04:39 PM   #16
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My mom used to make us creamed spinach, but I dont remember how. I know it was onions, garlic, milk and flour maybe? I haven't had it forever, maybe I should go call her.....
Nah, maybe tomorrow.
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Old 03-16-2008, 04:42 PM   #17
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Creamed spinach is one of our traditional Thanksgiving Day turkey accompaniments. All I do is cook the spinach (usually frozen chopped), then add minced garlic to taste & several goodly dollops of heavy cream.
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Old 03-16-2008, 04:45 PM   #18
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Cool, thanks Breezy! Now I don't have to have an hour long conversation about making sure I am investing well for my retirement. :)
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Old 03-19-2008, 09:53 AM   #19
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Oddly enough, spinach is one of the few vegetables that is actually better for you after it's cooked.. volume basis.
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Old 03-22-2008, 11:24 AM   #20
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I saute spinach in some olive oil. You can add chopped garlic and even some pine nuts, a little pepper and salt. Delicious.
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