Spinach

Basic Cooking Instructions
Wash with care and remove any tough stalks. Young leaves are great raw in salad. Larger leaves – may be stir fried for 2 minutes, microwaved for 2 minutes or steamed, as desired to wilt. Drain well. Serve with butter or a little cream and nutmeg.

Freezing Instructions
Prepare as above. Blanch for 2 minutes. Pack in bags and freeze. May be used for soups, pasta sauces, etc.

Recipes
Chicken Florentine
500g spinach, washed and wilted .....................1 large tin chopped tomatoes
handful fresh basil leaves ...................................150g cooked chicken, chopped (optional)
0.5 litres cheese sauce ........................................50g fresh breadcrumbs
Place tomatoes in deep oven-proof dish, add torn up basil leaves and season to taste. Layer wilted spinach leaves on top. Sprinkle over chicken and cover with cheese sauce. Finish with a sprinkling of breadcrumbs. Bake at 200C/Gas 6 for 40 minutes until bubbling and golden brown. Serves 2-3. Chicken may be replaced with any other cooked meat, sliced hard-boiled eggs, etc.

Spinach & three cheese pasta bake
500g spinach, washed, wilted and chopped ...................0.75 litres white sauce
50g mozzarella, diced .........................................................50g grated mature cheddar
50g dolcelatte/stilton, diced .............................................25g Parma ham, torn into strips (optional)
freshly-cooked pasta, shape (eg penne) and amount as desired
Mix the pasta with the spinach and cheeses, and season to taste. Pour over sauce and toss ham strips over the top to garnish. Sprinkle with paprika if desired. Bake at 200C/ Gas 6 for 30 minutes until bubbling and golden brown. Serve with salad and crusty bread. Serves 2-3.

Spinach Crumble
1kg spinach, washed .........................................150ml single cream
1 glass white wine ..............................................1 tablespoon flour
100g fresh breadcrumbs ..................................1 onion, finely chopped
2 eggs ..................................................................25g grated mature cheddar
1 tablespoon oil
Fry spinach gently in a little oil until wilted and remove from pan. Drain. Fry onion in remaining oil until translucent. Mix in flour and add wine gradually until smooth. Add spinach and single cream, season to taste, and then place in oven-proof dish. Sprinkle over breadcrumbs. Make two hollows with the back of a spoon. Break eggs into these hollows and sprinkle with cheese. Bake at 200C/Gas 6 for 20 minutes. Serves 2.