Lots of wilting spinach.....what to do?!
Lots of wilting spinach.....what to do?
I need quick easy recipes that will use up a lot. I have already baked 2 quiches and no it's begining to wilt.
Additional Details4 weeks ago
It's not bad enough to throw out it was just picked yesterday morning but is slightly wilted.
Answers:
4 weeks ago
It's not bad enough to throw out it was just picked yesterday morning but is slightly wilted.
If it's only "beginning" to wilt, you can make a spinach pesto.
2 C washed/dried spinach
1/2 C toasted nuts (pine nuts, walnuts or whatever you like)
2-3 cloves fresh garlic (or more to taste)
OR 1 head roasted garlic
sprinkle salt and pepper
1/4 to 1/2 C Extra Virgin Olive oil
1/2 C freshly grated parmesan cheese
Toss everything except oil and cheese into food processor or blender.......whiz until finely chopped...add oil, whiz until kind of chucky/smooth, add cheese, whiz a few more seconds. Keeps well in airtight container in fridge up to 10 days.
Cover and let stand in fridge at least 30 min. Excellent on pasta or bruschetta.
You can also add it to stir fried veggies at the last min, just enough time to let it be coated with other seasonings.
OR: You can blanche, squeeze dry, chop fine, mix with cream cheese, parmesan if you wish, and a T. of dry Ranch dressing mix, and either serve hot or cold as a dip for fresh veggies, chips, baked pita wedges, or use as a thin sandwich spread instead of mayo.
NOT healthy........but we sometimes like large spinach leaves dredged in a THIN batter, deep fried and eaten like chips.
Throw it out. When spinach gets old, bacteria starts to grow as the water is used as food. That's one reason why E Coli was found in Spinach that was pre-packaged. So do yourself and your interinal tract a favor and throw it out to the bunnies
I got this in the Kraft Food and Family book. I was suprised at how good it really was. Not only tastes good, but looks really pretty
Tomato & Spinach Pasta Toss
2 cups penne pasta (7 oz.), uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese ( i used the Kraft 5 cheese Italian cheese )
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
I also added small can ( drained ) sliced black olives
COOK pasta as directed on package. Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain.
ADD spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
DRAIN pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.
saute in a pan with olive oil and garlic...serve as a side dish
If it's slimy, get rid of it. Otherwise, make sauteed spinach - if you cook it, it will go down to about 1/8 of it's volume and it is tasty and healthy - even if you add a little butter and cream, you're getting lots of vitamins and iron.
If it's not too badly wilted, you can put it in a soup...
i love spinach! fry up an onion and some garlic, toss in the spinach and cook it til it wilts down, adding a dash of water if necessary. add a pinch of salt and a grating of nutmeg and serve with anything - this will use up loads of it, and tastes delicious!
to give it an oriental twist, add chilli and ginger, a dash of soya sauce, and serve with rice and smoked mackeral.
alternatively you could blanch it and freeze it- put it in a large pan and cover with boiling water for a few seconds til wilted, then strain and plunge into freezing water - drain well, then freeze it.
enjoy!
Here is a recipe for stuffed chicken with spinach and
feta:
2-3 lb boneless skinless chicken breast pounded thinly
10 oz spinach (probably a bunch and 1/2 or so of fresh spinach sauteed in garlic)
1 8oz container feta
1 8oz container fresh mushroom
2 cans chicken broth
garlic to your taste
olive oil
2 eggs
Italian bread crumbs
white wine
flour
Pound out chicken till its thin but won't tear . Place a little feta and spinach in the center of chicken. Roll up and secure with toothpicks. Roll the chicken rolls in egg then bread crumbs. Brown in olive oil with garlic in skillet. Place on paper towel to drain. Set aside. In same skillet with little brown bits from chicken saute mushrooms, once cooked add about 3 tablespoons flour and cook until flour browns. Then add about a cup of white wine cook. Add chicken broth a can at a time and cook until thickens. Then take chicken and place in a 9x13x2 baking dish and pour mushroom sauce over. Cover with tin foil but fold one corner back for venting. Bake at 350 degrees for an hour to an hour 15 minutes. I usually serve with mash potatoes and baby peas. Mushroom sauce is great on mashed potatoes.
Sorry it is not a very quick recipe but very good.
mince an inch of ginger, 2-3 cloves of garlic and a couple of tbs of onion, brown in olive oil 3-4 tbs. Take the browned bits out and put on paper towel to drain then add chopped spinich to the oil and toss a bit till wilted then put the browned bits in and season with s&p to taste!