A simple technique used to prepare baby spinach – use the spinach in warm salads or as a side dish or add enough vegetable or chicken stock to the wilted spinach to thin it out, blitz with a few tablespoons of cream and you have a quick spinach soup.
1 packet of baby spinach, washed and gently dried
1. Remove any damaged leaves.
2. Place a few tablespoons of cold water in a frying pan with the spinach. Turn the heat to high and shake the pan until the spinach wilts. Turn the spinach gently with a tongs to make sure it wilts evenly. Drain or squeeze dry in paper towel or a clean tea towel. Chop the spinach, season and serve warm or cold.
Ways to use wilted spinach:
Serve wilted spinach with Chinese food instead of pak choi or bok choi: Toss the warm wilted spinach leaves in a hot wok with fried garlic, soy sauce and olive oil. Serve as a side dish with barbecue pork ribs.
Make a warm wilted spinach, pancetta, walnut and blue cheese salad: Mix 2 tablespoons of extra virgin olive oil with 1 tablespoon balsamic vinegar and add a finely chopped shallot. Toast whole walnuts in a dry pan. Crumble the blue cheese. Fry the pancetta until it is crispy (you can use the pancetta oil to make up part of the oil you use in the dressing). Chop the wilted spinach and mix with just enough dressing to coat it in a bowl. Add the walnuts, blue cheese and crispy pancetta.
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