Fresh spinach. Spinach: what is useful, what is eaten with, how to use it for medicinal purposes. Where to add - combinations with other dishes

Spinach is a member of the Amaranth family, referred to as the "king of vegetables" and "stomach broom" (at least in France). Spinach is a green leafy vegetable with the most delicate taste and the most useful composition, thanks to which in Europe and the USA it was elevated to the rank of a vital food, equating it to dietary supplements (partly due to the mistakes of scientists who studied spinach in the last century).

As for the history of this plant, it is known for certain that the Persians were the first to grow and eat it, who later brought spinach to Europe - to Spain - from where this green product "grew" throughout Europe and even America.

The Russian people are still wary of spinach, preferring various types of salads, cabbage and greens to it. For, apparently, spinach seems to our people too "tasteless".

Nevertheless, every year this green vegetable is increasingly found not only on the shelves of Russian supermarkets, but also on the beds of Russian summer residents. True, it is still unknown whether spinach will be able to stand on a par with the same parsley or dill in our area, because the shelf life of spinach is much inferior to the shelf life of the greens we are used to. And sometimes several times.

But, no matter what awaits us in the future, we need to get acquainted with spinach now - we will be healthier ...

The chemical composition of spinach

Useful properties of spinach

Today, many nutritionists, scientists and even doctors (who are usually very inert in their judgments) talk about the beneficial properties of spinach. Spinach attracts a lot of attention, but everyone sees their own benefits in this plant ...

For example, in the US, spinach is recommended as a product that can significantly reduce the risk of rickets in children and osteoporosis and arthritis in the elderly. Many people still consider spinach to be one of the richest sources of iron in our bodies. And the most advanced researchers of the properties of spinach claim that this green vegetable prevents and even slows down the development of cancerous tumors.

And what is most interesting, all these points of view are both true and wrong at the same time. Because the iron in spinach contains just nothing - 2.7 mg, calcium - about 100 mg, and anti-cancer substances at all - mere crumbs. For comparison: the same parsley contains 2.5 times more calcium, almost the same amount of iron, and no less anti-cancer substances.

By the way, it’s worth saying that the “myth” about the high iron content in spinach was not born out of nowhere. There is a slight understatement at its origins: a scientist who investigated this issue in the 30s of the last century stated that the leaves of this plant contain more than 30 mg of iron per 100 product (which is twice the daily requirement), but he forgot to mention that he did not investigate fresh spinach leaves instead of dried ones. And, as you know, there is practically no water in dried foods and therefore the concentration of minerals is much higher. Hence the popular delusion, which has not “weathered” from popular rumor to this day.

However, this state of affairs does not detract from the value of spinach. Because this type of greenery contains a large amount of amino acids from which our body is built. At the same time, they are in spinach in a form that does not need splitting - it can be used almost immediately for "construction" needs. Without unnecessary expenditure of energy, enzymes and minerals.

In addition, spinach contains a lot of vitamin K (4 times more than the daily requirement), which in turn has a very positive effect on the joints and skeletal system of people of any age.

There are other minerals and vitamins in spinach, but if you try to describe all their positive properties, you get a small reference book that will include dozens of elements of the periodic table, fatty acids, vitamins, chlorophyll and, of course, dietary fiber. Instead, we propose to simply discuss the "dividends" that a person can get from eating spinach regularly ...

Thanks to the laxative and diuretic action of spinach, slags and toxins leave the body quite quickly, problems with constipation are resolved and pressure returns to normal (applies to hypertensive patients).

Pay attention to spinach should also those people who are diagnosed with retinal dystrophy, atherosclerosis, high cholesterol and any other diseases of the cardiovascular system. Because spinach very effectively cleans blood vessels from sclerotic plaques and other debris that “floats” in human blood. In addition, the active composition of spinach strengthens the walls of blood vessels and tones the muscles that help the vessels to adequately perform their functions.

In fairness, it should be noted that in order to notice positive changes, you need to eat at least 350 grams of fresh spinach per week. But it's worth it.

Spinach is also useful for those who have problems with the liver, kidneys, pancreas, and also with the intestines. True, with reservations (which can be read below).

With all this, it is important to understand that the concentration of active substances and minerals in spinach is not so high that this plant can be considered a medicine. This product should be regarded only as a natural biologically active component of the diet, which in itself can only slightly correct the general condition of the body.

Well, the one who will eat raw spinach separately from everything will get the maximum positive effect (well, this is ideally).

Spinach harm

It is believed that spinach can harm people who suffer from gout, rheumatism, urolithiasis, nephritis, duodenal ulcers, and also have stones in the biliary tract.

Among all plants, spinach is one of those that needs no special introduction. This is one of the brightest representatives of the Marev family. Surely in childhood, many of us saw a cartoon about the sailor Popeye, who became incredibly strong after eating another can of spinach. This plant was first discovered in the Middle East.

Spinach is different various leaf shapes, which can vary from triangular-drop-shaped to oblong-ovoid. Also, depending on the variety, the surface can be variable, which can be smooth or wrinkled. The color of spinach is also diverse: there are plant species that can have a wide color palette, ranging from pale green to dark green.

How to choose and store?

To be sure of the quality of spinach, he must be fresh. This can be determined by the elasticity of the leaves, the presence of a bright green color in them, as well as the characteristic crunch they produce when pressed. If during the inspection you find spots, darkening, dry ends or darkened stems, then this means that you have a damaged plant in front of you. Also, do not take risks and buy spinach, which has soft leaves or they have had time to wither.

Since spinach does not retain freshness for long, it is not recommended to buy it for a long time. Bringing home, the leaves of the plant should be placed in a container of water in the refrigerator, where they can be kept for no more than 2 days. You can also use another way to prolong the freshness of spinach - for this plant wrapped in plastic bag. Do not wash spinach before storing. Then he will lose more and more useful properties every day. If necessary, spinach can be frozen, which allows you to increase its shelf life up to 2 months.

Health Benefits of Raw Spinach

Many consumers appreciate spinach because of the many different vitamins and minerals that the human body needs throughout its life. People who constantly have this plant on their menu note an improvement in the functioning of the nervous system. They are also permanent get rid of insomnia, fatigue and stress. People suffering from hypertension, anemia and diabetes can feel relief with the regular use of spinach.

This plant is very rich in protein, which avoids the development of blindness and has a positive effect on the functioning of the body. It also contains iron, which is especially needed by people with blood problems and anemia. This element allows you to restore the process of hematopoiesis and improves blood quality.

Benefits of spinach

Photos of this plant in the majority are not able to arouse high interest in it. After all, few people know what positive properties spinach has. The latter are associated with vitamins present in its composition:

Vitamin K. It allows you to make stronger bone tissue.
Vitamin A. It has a positive effect on the functioning of the eyes, and also serves as a material for the production of collagen, which is required by the skin. Also, its positive property is the ability to slow down the aging process.
Vitamin C. It is necessary to maintain a high level of the body's immunity, it has a positive effect on the functioning of the brain, and the vitamin is also needed for the proper implementation of many processes in the body.
Vitamin E. Among experts, it is known as the vitamin of beauty, which is not surprising, since it is necessary for tissue repair and provides the necessary nutrition for cells.
Vitamins of group B. Without it, the process of restoring muscle tissue is impossible, so it must be present in the body of people leading an active lifestyle. In addition, it has a positive effect on the functioning of the nervous system, reproductive function and the heart.
Vitamin H. It is necessary to maintain optimal blood sugar levels, so it must be present in the body of diabetics.

Among other beneficial elements, spinach also contains chlorophyll, which is necessary to prevent the development of cancer and heart attack. The plant is also rich in copper, the benefits of which are to increase immunity, as well as the body's resistance to ultraviolet rays.

Spinach will be appreciated by people who pay special attention to their figure, because it is one from popular low-calorie foods. Spinach contains potassium, which, in addition to improving the functioning of the cardiovascular system, removes excess fluid from the body, and this ensures the prevention of edema and cellulite. It also contains lutein, the benefit of which is to slow down the aging process. Spinach must be present in the menu of people who have undergone surgery or a serious illness.

Spinach harm and contraindications

People who know what spinach looks like should be careful. Although this plant has many beneficial properties, however it may not be safe for everyone.

Particular attention should be paid to the storage of dishes prepared from this plant. You can keep them in the refrigerator no more than a day. Subsequently, they form nitrous acid salts, which can lead to certain health problems. In some cases, if you taste such a dish, a person may be poisoned.

Use in cosmetology

Spinach is known not only as a product with healing properties, but can be used for cosmetic purposes. Especially it has a pronounced rejuvenating effect. This plant has a tonic, moisturizing effect, can make the skin more elastic, smooth and clean. Often this culture is used as one of the components for the preparation of lotions, tonics and face masks.

Of the other features, it is worth noting the whitening effect. You can get acquainted with this property from personal experience by preparing the following mask: it will require one tablespoon of spinach, the same amount of sorrel and kefir. All components are mixed in a blender until smooth. Next, cover the face and neck with it and leave for 20 minutes. After the specified time, the mask is washed off with milk.

Treatment

Spinach is also known as one of the remedies used in folk medicine. The plant stands out for its anti-inflammatory action. It also has a laxative and diuretic effect. Healing properties have both leaves and seeds and roots. cooked infusions and decoctions from this raw material help to eliminate problems of the blood, lungs and gastrointestinal tract. Spinach is often prescribed for people suffering from hypertension, hemorrhoids, constipation and other problems.

The presence of mineral salts in spinach allows you to prepare a fairly effective decoction from it. With its regular use, it is possible to prevent and even cure such serious diseases as tuberculosis, oncological diseases, and it is also useful for reduced immunity. Spinach porridge can provide relief from cramps.

Use in cooking

It is no coincidence that this plant bears the title of "king of greens", because it can be found in recipes of different cuisines of the world. It can be consumed both raw and processed. Therefore, it gives an unusual taste to boiled, stewed and baked dishes. Spinach can also be used as an additive to salads, first courses and side dishes. It is often used to make sauces, seasonings, and as an accompaniment to meat dishes. There are quite a few spinach lovers who use it as a filling for pastries.

Bacon, tomatoes, cheese and nuts are even more delicious when served with spinach. The juice of this plant is also used, which replaces many chemical dyes in the preparation of ice cream, creams, dough, etc.

If you had the opportunity to buy spinach on the market, then you will certainly be useful the following tips for using it:

To chop the spinach, you need to take its leaves, fold them in half, and then cut off the roots. But they should not be thrown away, as they can be added to the broth.
Spinach needs to be washed a little differently than most products. To do this, you will need to collect water in a suitable container. First you just need to rinse the leaves, which will help to clean them of sand. Then they are put in a colander and let the water drain.
If you want to cut the plant into narrow strips, then you need to take 5 leaves, roll them into a tube, and then you can easily cut them across.
If you need to boil spinach, then you will need a deep container with a small amount of water, which is put on fire and brought to a boil. Next, a thin layer of leaves is laid in it. Let the leaves boil for 2 minutes. Then the lid is opened, the spinach is stirred and left for another minute. Then the leaves need to be pulled out and put in a colander to remove all the liquid from it. Next, add one teaspoon of vegetable oil, 0.5 teaspoon of salt and 1/4 teaspoon of black pepper to them.

Spinach is one of the cold-resistant crops. The minimum for seed germination is temperature 3-4 degrees. And although the southern country is the birthplace of the plant, its sunrises do not die even with frosts down to - 5 degrees Celsius. In autumn, you can safely plant fully formed rosettes. Thanks to the snow cover, they will easily endure the winter.

Many grow spinach for the first harvest before planting heat-loving crops, as well as after harvesting greens. Also, for many, it just serves as a sealant. Moreover, in this capacity, it can be used in every garden, since it perfectly coexists with any plants.

It grows best on fertile soils rich in organic matter. It is very important that they retain moisture well. Throughout the growing season, plants need constant loosening. You can get a good harvest of this crop only if you provide them with watering. In this regard, caring for spinach is not difficult, since it can be watered two to three times a week, spending 3 liters of water per linear meter of row. If you maintain optimal soil moisture, this will help prevent stalking of plantings.

Conclusion

Spinach is one of the popular crops that is known to many people. This plant is valued not only because of its beneficial properties, but also due to the healing effect therefore it is often used in medicine. Therefore, it is not surprising that many people are trying to plant this crop on their site. Moreover, in this regard, it will meet expectations, since it does not create problems in care. Once planted, spinach can withstand light frosts, so even before the first wave of harvest, juicy spinach stalks can be obtained.

Benefits of spinach

Spinach is a source of vitamin C, iron, calcium and magnesium. Alas, ascorbic acid is destroyed during heat treatment, so if you include spinach in your diet for vitamin C, eat the leaves fresh. Keep in mind that spinach won't keep in the refrigerator for more than eight days: by the end of this period, it will lose most of its vitamins.

But iron, calcium and magnesium practically do not suffer during cooking. Moreover, under the influence of temperature, phytic acid, which is also found in spinach, is destroyed, so the absorption of minerals even increases.

Spinach salad for breakfast

What you need (for 2 servings):

3 generous handfuls of baby spinach
1 cup cooked and chilled bulgur
Thin slices of sweet apple
2 tbsp. l. dried cranberries
2 tbsp. l. almond petals

For sauce:

2 tsp apple cider vinegar
2 tbsp. l. olive oil
A pinch of ground ginger
A pinch of salt

What to do:

1. In a bowl, combine baby spinach, bulgur (can be prepared the day before), apple, dried cranberries and almond flakes.

2. In another bowl, mix apple cider vinegar, olive oil, a pinch of ground ginger and a pinch of salt.

3. Pour the resulting sauce into the salad and mix.

Green pilaf with spinach and onions

What you need (for 3 servings):

250–300 g rice
300 g spinach
60 g butter
Large bunch of green onions
3 garlic cloves
2 tbsp. l. olive oil
Pinch of freshly ground black pepper
A pinch of sea salt

What to do:

1. Cut green onions.

2. Peel the garlic and chop coarsely.

3. Heat olive oil and 30 g butter in a heavy saucepan and simmer the onion over low heat for about 2 minutes.

4. When the onion becomes soft, add garlic, then spinach, mix everything and simmer for about a minute.

5. Pour rice, mix everything again, pepper, salt and pour cold water so that it covers the rice with two fingers. Cover with a lid and cook over low heat for 15 minutes.

6. At the end, add the remaining butter and mix everything again.

Spinach pie

What you need (for 8 servings):

500g baby spinach - washed leaves only, no stems
120 g green onions, without tips and roots
30 g dill without stems
30 g arugula without stalks (can be replaced with lettuce, but add a little mustard)
200 g feta, crumbled into small pieces (can be replaced with cheese or feta)
5 layers of puff pastry without yeast (ideally phyllo dough)
2 eggs
1 st. l. butter, melted
A few drops of freshly squeezed lemon juice
Freshly grated nutmeg
Freshly ground black pepper
Sea salt
Sesame seeds

What to do:

1. Preheat the oven to 150°C. Crack the eggs into a bowl (two thirds for the filling, the rest for greasing the pastry).

2. Bring water to a boil in a large saucepan and blanch the onion by immersing it in water for a couple of minutes to soften the taste. Rinse with cold water, then dry.

3. Blanch the spinach in the same pot by immersing it in boiling water for a few seconds - it should wilt but remain bright green.

4. Put the spinach and onion on a clean towel and blot well.

5. Finely chop the spinach, onion and other herbs, mix them with eggs and feta. Drizzle lemon juice into the mixture, season with nutmeg, pepper and salt.

6. Lubricate a container with a diameter of about 18 cm with oil and put a layer of dough inside. Lubricate the dough with oil and place another layer on top (crosswise). The ends of the dough should form sides.

7. Lay out part of the filling and cover with the third layer of dough on top - so that it lies crosswise with respect to the previous one. Lubricate the upper layer with oil, put the filling; repeat the steps with the remaining dough and filling. The top layer of the pie is the filling.

8. Wrap the ends of the dough to cover the filling, brush first with the egg, then with the rest of the oil.

9. Sprinkle the cake with sesame seeds and bake for 45 minutes (if the cake burns on top, cover with foil).

Spinach is a leafy vegetable with a neutral, fresh taste. The beneficial properties of green leaves are due to a wide list of useful components of their composition - vitamins, mineral components. Eating spinach has a positive effect on digestion, immunity, vision, thyroid function and other processes.

The composition and calorie content of spinach

Spinach contains:

vitamins (nicotinic and pantothenic acids, vitamins B6, B2 and B1, vitamins A, E, K, ascorbic acid). 100 grams of leaves contain half the daily norm for an adult of vitamin A, vitamin B9 and a third of the norm of ascorbic acid;
electrolytes potassium and sodium;
a number of the most valuable minerals for the human body - zinc, manganese, calcium, copper, iodine, magnesium and iron;
fatty acid;
cellulose;
starch;
chlorophyll;
a large amount of protein (the product is second only to legumes).

Low calorie leaf spinach - only 23 kcal per 100 grams, which makes it an excellent product for those who are struggling with excess weight and adhere to the principles of dietary nutrition.

Beneficial features

The rich composition makes spinach beneficial for health in various aspects.

For digestion."Broom for the intestines" - this is also popularly called this vegetable, it helps to cope with constipation, normalize peristalsis, and cleanse the digestive tract. The latter becomes possible due to the content of a large number of coarse fibers that are not digested, but swell and mechanically clean the system.
For the thyroid gland. Spinach contains iodine, it is quickly and easily digested, delivering a useful component to the body. Ensuring sufficient intake of iodine is one of the most important conditions for the normal functioning of the thyroid gland.
For sight. The composition of the leaves of the plant includes the substance lutein, which has a positive effect on the functioning of the eye system and prevents retinal dystrophy. Spinach is recommended for people who spend a lot of time at the computer, so that tension and fatigue will decrease. With existing vision problems, spinach is an additional source of nutrients that contribute to the successful treatment of various diseases.
To strengthen the body. Leaf spinach is recommended for children and women during pregnancy, as their vitamin and mineral requirements are especially high. The components of the composition are involved in the normalization of hormone production, the level of immunity, increase the ability to work and help resist stress.

The vegetable has an immuno-strengthening, tonic, diuretic, anti-inflammatory, mild laxative effect. It is useful in the following conditions:

anemia;
hypertension;
gastritis, colitis and other inflammatory diseases in the digestive tract;
diabetes;
diseases of the nervous system;
conditions after illness;
depletion of the body;
effects of severe stress;
sleep problems;
excess weight;
constipation;
gum disease, etc.

Medicinal uses of spinach

On the basis of spinach, you can cook not only delicious dishes, but also traditional medicine used for medicinal purposes:

with sore throat and pain when swallowing, you can take an infusion - a tablespoon of crushed leaves is poured with a glass of boiling water and insisted for an hour. Reception is carried out in 50 ml before meals;
for skin lesions- abscesses or burns - it is allowed to apply fresh spinach leaves, previously soaked in olive oil;
10 grams of crushed leaves are poured into a glass of water and infused for 2 hours. The resulting infusion is filtered and taken 50 ml three times a day as an aid in the fight against neoplasms;
to recuperate after illnesses or surgical interventions, a mixture of strawberry juice and red wine is used. The ingredients are mixed in a ratio of 1 to 4 and drink 50 ml throughout the week;
constipation. Spinach leaves are washed in clean water, dried from excess moisture and juice is obtained from them. It is recommended to drink at least 300 ml of such a drink per day in its pure form before meals. This method is not addictive and does not require a long course of therapy - up to a week;
made from vegetables face masks in order to preserve youth and nourish tissues. The simplest recipe is 2 tablespoons of gruel from chopped spinach leaves and a spoonful of vegetable oil or sour cream. The composition is applied to the face for half an hour, then removed with clean water.

How and with what to eat spinach

Spinach is eaten in a variety of forms - it is eaten fresh, boiled, dried, prepared from frozen, canned in the form of mashed potatoes. The use in cooking is very wide, spinach is added to soups, casseroles, omelettes, salads, garnished with mashed meat. Due to its neutral taste, it is combined with many foods rich in characteristics: bacon, beans, pine nuts, cheese, etc.

A spinach pie recipe is popular, for its preparation you will need 500 grams of spinach puree, 300 grams of grated salted cheese and two raw eggs. The mass is laid out in a mold with a layer of yeast dough and baked in the oven for half an hour.

Cooking spinach is not necessary, it can be added fresh to the salad, after thoroughly washing it from the sand. For the dish you will need about 300 grams of spinach, parsley, boiled eggs (3 pieces), cheese and onions - these components are cut and mixed together. The salad is dressed with mayonnaise and complemented with homemade white bread croutons.

Harm and contraindications

Leaves can harm the body if they are stored incorrectly. Spinach will be most useful in the first two days. It must be stored in the refrigerator with the cut points lowered into the water. After this period, the process of producing harmful substances is activated. Dishes prepared with spinach can be stored in the refrigerator for no more than a day, after this time dangerous nitrous acid salts begin to form in them. Also, do not eat overgrown leaves, as with age they accumulate a large amount of oxalic acid.

Fresh spinach can be a source of harm when it was grown in places with unfavorable environmental conditions - near roads, railways, as well as when the plant is treated with hazardous chemical compounds.

Spinach contraindications:

urolithiasis disease;
gout;
acute stage of gastritis with high acidity;
taking anticoagulants;
kidney disease;
ulcerative lesions in the stomach or duodenum.
breast-feeding. It is better for a woman to introduce spinach into her diet no earlier than two months after giving birth, and only in reasonable quantities.

You will need:

Beneficial features

The leaves of the plant contain a lot of substances useful for the body. It:

vitamins: A, B, C, E, K, H, PP;
chemical elements: potassium, calcium, sodium, magnesium, phosphorus, selenium, zinc, iron, copper, manganese, iodine;
proteins, carbohydrates, fatty acids, sugars;
cellulose;
starch.

Such a diverse composition in one plant is very rare. Moreover, a number of vitamins in spinach have increased resistance to heat treatment and are stored in the finished dish.

By regularly using this herb, you can not only saturate the body with useful substances, but also cleanse it of toxins and toxins, improve metabolism, the condition of teeth and gums, get more energy, resist stress, increase hemoglobin and visual acuity, strengthen blood vessels, and normalize bowel function. and pancreas, lose weight and prolong youth. The vegetable is included in the list of the most desired products for a number of diseases. Its beneficial effect on the prevention of the development of tumors and recovery after radiation therapy was noted. Due to its excellent digestibility and rich composition, it is recommended for pregnant women and babies.

Its only drawback is the high content of oxalic acid. However, it accumulates only in old leaves, so people with rheumatism, gout, kidney and liver diseases need to use young shoots. You can also neutralize the acid by adding milk or cream when cooking.

Learning to choose

If you buy a fresh product, pay attention to the greens. It should be smooth, juicy, crunchy, bright green. If there are stains, refuse to buy - most likely, these are traces of chemical treatment.

Pay attention to the thickness of the stem. The larger it is, the older the plant.
Smell the bunch, if it has a rich tasty aroma, this also indicates freshness. If you don’t like the smell or are completely absent, then the leaves have been plucked from the garden for more than a day and have lost most of the vitamins.

When buying a frozen vegetable, keep in mind that its shelf life does not exceed 4 months.

In addition, it is worth asking where the plant was grown, since it tends to accumulate poisons and heavy metals. If the farm is adjacent to industrial enterprises or located in an ecologically unfavorable area, then you will receive only harm from such a product.

And now it's time to get acquainted with the tips on how to properly and tasty cook spinach.

cooking secrets

Before cooking, the grass must be rinsed with cold water. Thick stems are pruned, young ones can not be removed.

If you want to cook spinach, put it in salted boiling water and keep covered for only 1 minute. Strain through a colander.

It is even better to steam the greens. This way, not only most of the nutrients are preserved, but the leaves are not watery, but soft and moist. In the absence of a double boiler, take an ordinary sieve or colander, place the spinach in it and place it over a pot of boiling water for 3-5 minutes.

In a frying pan, the vegetable is cooked for no longer than a minute.

Leave the frozen product to thaw in the refrigerator. This process is a little long, but you will get all the vitamins and minerals. After defrosting, squeeze out excess liquid and cook as usual.

FAQ:

How to eat fresh spinach?

Fresh greens are added to vegetable salads from tomatoes, cucumbers, bell peppers, cabbage. Before cooking, spinach is washed in cold running water, drained in a colander and allowed to drain. After drying gently with a towel or paper napkins, while making sure that the spinach is not wrinkled.
The fresh product is also used as a decoration for various dishes.

What do you eat spinach with?

Spinach is a versatile food. It can be added to any savory dish. Spinach is served as a side dish with pasta, mashed potatoes, risotto rice. Spinach sauce is poured over baked chicken or fried fish. Spinach goes well with fresh vegetables in a summer salad of cucumbers, tomatoes, avocados, bell peppers.

Can spinach be dried?

You can dry spinach, it retains all the beneficial properties. For drying, you should buy fresh, only harvested spinach. It is washed, sorted out. Sluggish and rumpled leaves are thrown away. Next, the spinach is dipped in boiling water for 30 seconds, thrown into a colander, washed with running water. After the leaves are dried on a sieve. Once the spinach has dried, it should be placed in a drying cabinet at a temperature of 50 degrees.
You can also dry the greens on the street under awnings during the day. Dried herbs are stored in paper bags or dry jars.

Can spinach be eaten raw?

Raw spinach is a very healthy product that is added to various dishes. Fresh herbs go well with vegetables in a salad, where tomatoes, cucumbers, and bell peppers should also be cut. Washed spinach can be eaten just like that, although it is completely neutral in taste, but it does not lose its useful qualities.

What kind of spinach do you like?

Spinach is a leafy plant used in various culinary recipes, has a mild taste and a neutral smell. To add flavor to dishes, spinach is combined with seasonings and spices: dried dill, parsley, nutmeg, garlic.

Stewed

We are preparing a dish that will be an excellent side dish for bacon or fish.

You will need:

Spinach 1 kg
Leek 4 pcs.
Parsley 2 bunches
Nuts 2 handfuls
provencal herbs pinch
Salt/garlic to taste
Warm water 1 tbsp.
Olive oil 7 tbsp

Rinse the herbs well and cut them into small pieces. Cut the onion into rings. Chop the parsley and nuts.

Fry the onion in olive oil. Then add spinach with water. Cover with a lid and simmer for 2-3 minutes. Then pour all the other ingredients into the pan, stir and simmer for another 2-3 minutes until soft.

Remove from heat and serve.

fried

A savory snack in a few minutes.

Spinach greens 0.5 kg
Onion 1-2 heads
Soy sauce 1-2 tbsp. l.
Vegetable oil 2 tbsp. l.
Salt, pepper to taste

Rinse and dry the leaves well. You don't need to cut them.

Finely chop the onion and fry over high heat, stirring occasionally, for about 2 minutes. Add the leaves to the pan and cook for 2 more minutes. As soon as they become soft, pour in soy sauce, give spices, hold on fire for 1 minute and serve immediately.

Baked

Saute the onion in butter until soft. Add a clove of garlic. After a minute, pour pre-cut and drained spinach (600 g) into the pan.

Enter a third of a glass of milk and 0.5 cups of cream. Turn off the fire. Mix everything with 4 tbsp. tablespoons parmesan, 1/4 cup breadcrumbs or dried breadcrumbs, a pinch of dried marjoram, salt and black pepper.

Put the mass in a baking dish, moistening it a little with vegetable oil, sprinkle with grated cheese on top and put in a preheated oven for 40 minutes.

Serve hot.

Scrambled eggs

A simple meal for a nutritious breakfast.

You will need:

Eggs 2 pcs.
Spinach 100 g
Olive oil 1 tsp
Parmesan 20 g
Salt/pepper black and red taste

Fry chopped or small leaves in olive oil for 2-3 minutes.

Break the eggs into a separate container, add spices to them and beat them into a homogeneous mass. Pour into the greens and keep on fire until such time as they "grab". Remove from heat immediately. Sprinkle Parmesan on top.

Soups

We offer several options for light and vitamin first courses.

with bacon

Ingredients:

Spinach 500 g
Onion 2 pcs.
Butter 30 g
Cream 200 ml
Wheat flour 3 tbsp
Bacon 200 g
Eggs 2 pcs.
Ground black pepper/salt taste

Peel the spinach, separate dry leaves, wash and boil for 5-7 minutes. Then grind with a blender.

Cut the onions into rings and fry. Add flour and cook for 3 more minutes.

Fry the sliced bacon in a separate pan. Boil the eggs and cut into slices.

Pour the broth to the onion and boil over low heat. Then add spinach, other ingredients and spices to it.

with croutons

Spinach and sorrel 120 g each
Onion 1 pc.
Garlic 2 tooth
Eggs 2 pcs.
White bread for croutons
Vegetable oil
Parsley salt, pepper taste

Onion cut and fry. Add chopped spinach and sorrel. Pour about 1 liter of hot water, bring to a boil and season with garlic and parsley.

Remove from heat, beat with a blender into a homogeneous mass.

Boil eggs and cut into halves. Dry the bread in the form of cubes in a pan or in the oven.

Serve in portions with 1 tsp. olive oil, a piece of egg and croutons.

Spicy cream soup

Potatoes 4 pcs.
Carrot 1 pc.
Bow 2 goal.
Garlic 2 tooth
Spinach 0.6 kg
Celery 1 stalk
Vegetable broth 100 ml
Cream 1 tbsp.
Butter 40 g
Greens, salt, pepper taste

Boil potatoes, carrots, celery and onions, add salt, until tender. Select vegetables and together with spices and a teaspoon of oil, beat into a puree.

Cut another onion and fry with garlic and herbs in oil. Mix everything and beat with a blender.

Pour the cream into the broth, boil and mix with the pureed vegetables. Fill to taste.

FAQ:

What are spinach recipes for kids?

Spinach is very useful for the child's body, because it is a storehouse of vitamins and minerals that are important for the favorable development of children. Greens are included in the diet of babies from the age of seven months. Start by mixing boiled spinach with baby puree. From this product, a child can cook a light soup, scrambled eggs, potato casserole and other dishes.

Spinach diet dishes, what to eat?

There are a lot of spinach diet dishes: croquettes with herbs and cheese, spinach and cottage cheese pie, stuffed eggs with broccoli and spinach, green pesto sauce.

What goes with spinach?

Spinach is combined with such seasonings: nutmeg, pepper, salt, garlic, dried dill and parsley, lemon peel, fennel. In dishes, the product is often used as a side dish with potatoes, rice, spaghetti. Especially tasty is the combination of fresh spinach with fresh vegetables in a salad: cucumber, bell pepper, tomato, boiled egg, fresh carrots, cabbage and others. Excellent as an ingredient for filling for pies with cheese, cottage cheese, chicken.

With cream

This is one of the most delicious recipes that will be the perfect side dish for meat or fish.

You will need:

Spinach 400 g
Onion 1 head
Garlic 3-4 cloves
Cream 150 ml
Vegetable oil 3 tbsp
Salt/pepper to taste

Put the sorted leaves in cold water for 10-15 minutes, then rinse them twice and dry them on a paper towel. Cut in small pieces.
If you are using frozen greens, then first boil them in salted water (3-4 minutes from the moment of boiling).

Press the peeled garlic with one of the sides of the knife.

Chop the onion into small cubes.

Heat the butter in a frying pan, where to put the garlic, and as soon as you catch a pleasant garlic aroma, add the chopped onion.
The onion is fried until golden brown, and the garlic must be removed, we will no longer need it in this dish.

Then put the chopped spinach into the pan, cover with a lid and simmer over low heat until tender.
At the end, add cream or very warm milk.
Bring this mixture to a boil, salt and pepper to your liking. And then continue the process of extinguishing over low heat.
After the milk has evaporated, turn off the heat. Mix everything well and you can serve.

Chicken Potato Casserole

Potatoes 600 g
Carrot 100 g
Spinach 150 g
Chicken fillet 200 g
Eggs 3 pcs.
Butter 50 g
Salt, pepper to taste

Grind boiled potatoes and carrots in mashed potatoes, salt and mix with 2 raw eggs.

Make minced meat from the breast and mix it with chopped spinach, adding spices and an egg.

Put a layer of mashed potatoes in a greased form, minced meat, mashed potatoes again. Level everything, spread pieces of butter on top and bake in the oven at a temperature of 190 degrees for 40 minutes.

Salads

With onion

Just two ingredients, a delicious dressing and a wonderful salad will decorate your table.
First we prepare the sauce. Mix in a bowl 1.5 tbsp. l. olive oil, 1 tbsp. l. white wine vinegar, 0.5 tsp. Dijon mustard, 2 minced garlic cloves, salt and pepper.

Mix small young leaves with red onion strips. Pour dressing over and serve immediately.

With tomatoes

This dish can be used both as a salad and as a side dish.
Cut 3 tomatoes into slices and fry a little, sprinkled with vegetable oil.

Add chopped garlic, spinach leaves and simmer until soft.

Place on a plate and sprinkle with salt, pepper and sesame seeds.

Spring

Cut the radish and fresh cucumber into small slices. Chop dill and parsley. Tear the spinach with your hands. White or red onions - half rings.
Boil and coarsely chop the eggs. Gently mix everything with sour cream or yogurt, seasoning with spices.

Sprinkle the salad with breadcrumbs before serving.

green pancakes

Using a blender, grind 200 g of frozen spinach by mixing it with a glass of kefir. Separately beat 2 eggs with a whisk and mix everything.

In this mass, add half a teaspoon of soda, 200 g of sifted flour, salt and sugar. You can make both sweet pancakes and snack bars. Fry in vegetable oil and serve with sour cream.

The same method can be used to make thin pancakes, dumplings, noodles, buns and other floury dishes.

Smoothies

Spinach is an ingredient in many cleansing drinks. Try some of these:

Mix 1 banana, a bunch of spinach and a glass of orange juice in a blender.
3 bananas, juice from half a lemon and a bunch of greens, beat together with 4350 ml of water.
2 stalks of celery, a glass of fresh spinach leaves, a glass of water, lime juice, 1 banana.
Grind cucumber, pineapple, spinach. Add a cup of green tea, lemon juice and, if desired, ginger.
Whisk apple and greens. Mix with grated ginger and honey. Dilute with water to desired consistency.

Salt.
Pepper, thyme, dried parsley, cloves, saffron, nutmeg and kupyr add a specific flavor to spinach.

Can spinach be fried?

Fried spinach has a very pleasant, slightly tart flavor. It is added both as a side dish to main dishes, and as a separate ingredient in various culinary recipes. Before frying greens, spinach should first be boiled in boiling water for 1 minute. Fry for 2 minutes in olive oil.

How to cook fresh spinach?

First, rinse the greens in running water. Boil spinach already in boiling water. Dip the greens in boiling water for 4 minutes, quickly place in a colander and rinse with water. Allow time for the remaining water to drain.

What to do with fresh spinach?

Fresh herbs are added to salads as a main ingredient without blanching. Spinach is also used as a side dish, which retains all its beneficial properties. It is important to remember that fresh spinach dishes should be cooked within two days of purchase, as the leaves wither and lose quality. You can store greens in the refrigerator, wrapped in a damp towel, this is done to slow down the withering process.

Cooking fresh spinach for a side dish?

A side dish with fresh spinach will be more beneficial than dishes in which greens are recommended to be boiled or fried. To prepare a simple but nutritious side dish, you will need fresh spinach leaves, garlic, hot peppers, and hard cheese. First you need to fry the chopped garlic and pepper. Rinse the spinach, remove its roots, add salt. Add the greens to the fried ingredients and then simmer over low heat for about 5 minutes. After cooking, you can sprinkle the side dish with grated hard cheese.

Can spinach stalks be cooked?

Culinary experts disagree on whether spinach stalks can be used separately in dishes. Some argue that the greens in this part of the product have harmful substances that the stem absorbs from fertilizers. The stems also contain oxalic acid, which often has a negative effect on the body of people who suffer from kidney diseases. If spinach is grown in your own garden without the use of additional fertilizers, its stems can be safely added to various culinary recipes.

What can be cooked from frozen spinach?

Frozen spinach is a versatile green that can be used to cook just about anything. It is used in salads, side dishes, soups, as a seasoning for fish and meat. Spinach is recommended to be thawed, boiled or fried, depending on the recipe instructions.

Conclusion

These are just a few of the spinach recipes. Based on it, you can easily and quickly prepare a wide variety of dishes. Try, experiment, replenish your collection with delicious and healthy food.

Let this valuable plant always be on your table!