New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
How to Cook Perpetual Spinach
A large quantity of perpetual spinach will shrink down to a
very small volume during cooking:
1. Wash the leaves and drain, and then pat them dry with a
cloth.
2. Heat a little vegetable oil or butter gently in a thick
bottomed pan.
3. Cut the stalks into short lengths, put into the heated pan,
and cook for a few minutes while chopping the remaining
leaves.
4. Chop the leaves into narrow strips by bundling them
together and slicing.
5. Add the leaves to the pan in thick layers, adding a little
salt between the layers.
6. Cover with a lid and cook on a low heat, stirring
occasionally.
7. The leaves and stalks should be soft after around 30
minutes. If touch stalks or leaves remain, stir well and cook for
a little longer.
8. Drain the spinach before serving.
A large quantity of perpetual spinach will shrink down to a
very small volume during cooking:
1. Wash the leaves and drain, and then pat them dry with a
cloth.
2. Heat a little vegetable oil or butter gently in a thick
bottomed pan.
3. Cut the stalks into short lengths, put into the heated pan,
and cook for a few minutes while chopping the remaining
leaves.
4. Chop the leaves into narrow strips by bundling them
together and slicing.
5. Add the leaves to the pan in thick layers, adding a little
salt between the layers.
6. Cover with a lid and cook on a low heat, stirring
occasionally.
7. The leaves and stalks should be soft after around 30
minutes. If touch stalks or leaves remain, stir well and cook for
a little longer.
8. Drain the spinach before serving.