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Spinach
SPINACIA OLERACEA
Spinach is the edible flowering plant of the Amarantheceae family; native to Central and Western Asia. It is available all year round, but is in season during the spring. There are 3 main varieties of spinach; Palco, Monnopa, Atlanta - all available across the world.
Cooking Methods
Boil
Remove any stems from the spinach and wash thoroughly. Place in a medium pan and cover with just enough water to cover them. Boil the spinach over the hob on a high heat for 3-5 minutes. Once cooked, remove from the heat and drain thoroughly. Immediately transfer the spinach to a bowl of ice water to prevent discolouration. Leave in the ice water for 30-60 seconds. Drain and serve.
Grill
Preheat the grill to a medium high heat. Remove any stems from the spinach and wash thoroughly. Tear a large section of aluminium foil and rub with olive oil. Pile the spinach in the middle of the foil and sprinkle with salt, if desired. Fold the foil over the spinach in one direction and fold the ends to create a package; make sure it is completely sealed. Place spinach on the grill and cook for 10 minutes, until the leaves are wilted. Remove from the heat and open the foil with care. Serve as desired.
Steam
Remove any stems from the spinach and wash thoroughly. Bring 2 inches of water to the boil in a large saucepan under a steaming basket. Once the water has boiled, reduce to a simmer and place the spinach in the basket. Cover and steam for approximately 2 minutes, until the spinach is wilted. Remove from the heat and serve.
Fry
Remove any stems from the spinach and wash thoroughly. Melt butter in a large skillet over a medium heat, until it stops bubbling. Add spinach leaves and cook for approximately 5 minutes while stirring, until the leaves are dark and approximately ¼ of their original size. Remove from the heat and serve.
