Advice for healthy eating bachelors……
Damn, it looks like someone’s raked up everything lying around the park into one big pile – I think I just steam this for a minute or so and then ingest. Anyone know for sure ?
Steaming is fine.
Eating it raw is good (if it’s a fresh pile)
or why not go to this thread instead.
Yeah steam it. It cooks nice and quick too. Make sure you add a pinch of salt when you’re cooking it, and butter’s nice too.
GTBOS
Fran
Or why not go to this thread instead.
Sticky shift key, sorry
Well, spinach isn’t that healthy, although it’s better than, say, lumps of heavily-salted lard.
Spinach really needs to be steamed for 10-15 minutes. If you’re not going to do that, use it raw, in a salad. Remember to remove large stems and, if present, the roots, and to wash it, first in warm water, then in cold, first. The latter gets the sand and dirt out. Spinach isn’t as bad as a leek in that respect, but you really don’t want your spinach to be gritty.
Plain ol’ cooked spinach is preferred largely by that peculiar sect who think that eating should be as unpleasant as possible, to atone for our having thumbs. A simple thing to do is chop your spinach, then make a roux, add back the spinach, break a egg into it, and blend it all together until the egg has cooked (use 1/2 Tbsp. of fat, 1/2 Tbsp. of flour, and one egg per cup of cooked spinach). You can also get more elaborate and cream it, use it in a casserole or soufflé, or stuff peppers with it,
Okay, this is something that’s been bothering me for years. Why is spinach so much dirtier than every other vegetable in the store except celery roots, which I can understand because they have to dig them out of the ground?
There are plenty other plants just as floppy as spinach out there, so why is spinach the only one that looks like they towed it behind the garden tractor for a few miles before they put it up for sale?
The dirt is magnetic and is attracted to the iron in the spinach? 
By the way, once washed, spinach is also seriously yum in various Chinese dishes.
Yes, it maybe healthy, but does it really have the “popeye” effect?
If so, I now know why I get dumped so often…
Firstly, I feel like I’ve just hacked my way through 100 miles of dense rain forest to reach civilisation – someone needs to seriously invent a tool that automatically cuts off the stems.
Anyway, I’m underway (doing the slow steam) and currently experiencing radical shrinkage. Let you know how it goes!
Thanks to all for their contributions to my lunch.
Oh, spinach… Good stuff. Here’s how I like to cook it.
Take some mushrooms, slice them and fry in olive oil with some garlic and black pepper. Rinse and chop your spinach, and add that in the pan. Stir and let it fry for a while. Add a good dollop (I love that word :)) of pesto, and some thick cream. Let it simmer for a while and add some salt and maybe more pepper. Serve with pasta, and maybe some parmesan cheese.
I’m getting hungry.
So how was lunch? Not too slimy I hope.
**Spinach **!!
Loved it, Colin - thanks for everyone’s help, including yours. Not slimy at all.
It’s so rustic, so earthy, so…pagan. It’s the Fred and Ginger of rude food: Dancing on the palate with a wanton, unspoken base quality. It’s sex on stems, it’s lasciviously leafy, it’s succulent steaming sinews leave your saliva aching for more and more…and more and more……
Yep, I really like it and no dinner date seduction should ever be without it.
Love the other suggestions and, in fact, I’m going to try Soda’s tomorrow.
Thanks again.
Spinach !!
Someone has. They use it in the factory where they make frozen chopped spinach.
Honestly, if you’re not going to eat it raw, just get a box of frozen (chopped or leaves, it’s up to you). Thaw it in the fridge, sautee some onions in a little butter, then throw the spinach in. Some people like to drain the liquid out of the spinach by leaving it in a colander first. While the spinach is warming through, salt it to taste. If you feel like getting fancy, put some chopped, hard boiled eggs on top. Yum!
How could eating spinach alone be unpleasant? It’s delicious!
Hey!
OK, to avoid controversy I will retract that statement:
It’s not better than lumps of heavily-salted lard. 
–Is the popeye effect spinich w/olive oil?
Cool! Let me know how you liked it.
I’m getting hungry again…
Spinach needs to be grown in very sandy soil (spinach needs good drainage), and all that sand gets stuck in between the leaves. Spinach needs to be triple washed to get all the sediment out. I usually end up buying the bags of washed & trimmed spinach, which are twice the price, but saves alot of time.
Yikes! That’s waaaaaaay too long to steam spinach. It really only needs about 5 minutes, max, especially if your water is already at a boil when you add the spinach.
My favorite way to do spinach is to sauté it. In a skillet, heat a tablespoon of olive oil over medium heat. Add about 1/2 teaspoon of chopped garlic, and cook for about a minute. Add two handfuls of washed spinach (with a little water still on it), and toss until wilted–about 2 to 3 minutes. Sprinkle with a little salt and pepper. Yum.
Sheesh, and no one has yet to comment on canned spinach?
Canned spinach, like asparagus, is one of the few vegetables you can pull out with your fingers and eat right out of the can.
Before I nuke my spinach, I ALWAYS eat almost half of it the way God intended it to be eaten --already cooked, salted, and at room temperature.
Perfecto.
AND… it really does seem to make me stronger.
Soda – I had to abandon the experiments for the weekend as my mushrooms were overtired and it was a big few days for sport. Should be back on the Spinach trail tomorrow and will post the results – looking forward to the pasta version very much.
So, this is quite interesting. The options seem to be:
Frozen Spiny
Canned / Tinned Spiny
Long, slow steamed Spiny
Fast and dirty (but washed) steamed Spiny
Raw Spiny
I’m inclined, out of habit, to use fresh vegetables so the first two options are probably going to be on hold for a while. The slow vs. fast issue is very much alive in my mind and while I will try the raw option, I seem to baulk at eating leaves au natural. I’ll overcome that and will give it a whirl tomorrow.
Curious thing for me is that I’ve concentrated my culinary efforts in the past on Indian and Chinese food and I’m still thinking through what and how vegetables work with less spicy meats. Spinach can, presumably, be used as a complementary or contrary flavour – it would seem that too much rich sauce might not be necessary. Still mulling out the scenario’s.
Great tips, everyone. Thanks. Happy days !!