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Being a darker green, spinach can sometimes have a smidge of bitterness to it. But it's that bitterness that confirms it's full of nutrients. Cut the stems off which can house a lot of the bitter/metallic flavor.
The key is to cook them not too little and not too much. Pull them off the heat right when they start to wilt and let them rest in the pan as the residual heat willcontinue soften up the leaves and release some of the sugars. If you cook to long, the leaves can become slimy.
If using fresh, try blanching: dunk them for 15 seconds in boiling water then transfer to iced water to stop the cooking/wilting. Splash in vinegar to keep the leaves brighter green.
The key is to cook them not too little and not too much. Pull them off the heat right when they start to wilt and let them rest in the pan as the residual heat will
If using fresh, try blanching: dunk them for 15 seconds in boiling water then transfer to iced water to stop the cooking/wilting. Splash in vinegar to keep the leaves brighter green.
The best storage for spinach, along with the rest of the leafy greens, is in the green compostable bags often included in PCH deliveries. To be compostable, the bags need to "breath", which also works wonders for storing produce. Put the spinach in the bag dry and in your crisper for best results. The spinach should stay relatively springy 5-7 days, but if it starts to wilt, just use in your next omelette or sauteed dish!
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Westwind Organics (WA)
Radish, Purple Bunched
$3.25
1 bunch
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$8.95
3 oz