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03/26/2011 National Fresh Spinach Day Cr




Source of Recipe


Taste Of Home


Recipe Introduction


We're confident you Slashfoodies push yourselves to get your fill of greens each day -- but in honor of today's holiday, we hope you'll pay special attention to this "power-packed" veggie. It's been growing in Spain since the 8th century, and works as well served raw as slightly cooked, in a variety of recipes.

We suppose this green needs little introduction -- you're either a convert or not. Sure, spinach fresh from the can may be enough to make Popeye superhuman.
Spinach is an annual plant that is part of the goosefoot family. It was native to southwestern Asia, but moved into Europe by the 12th century. It didn't became cultivated worldwide until the 1920s when it was discovered to be so nutritious. It's fate was sealed in the 1930s when Popeye sang, "I'm strong to the finish cause I eat my spinach". It has been a popular vegetable ever since.


Slash Food



List of Ingredients




HOME COOKIN’ 03/26/2011 National Fresh Spinach Day Creamed Fresh Spinach


Creamed Fresh Spinach


• 4 packages (9 ounces each) fresh baby spinach
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 cup heavy whipping cream
• 1 cup milk
• 2 tablespoons finely chopped onion
• Salt and white pepper to taste


Recipe




Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside.

Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually add cream and milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through. Yield: 8 servings.