Spinach is extremely versatile and can be added easily and quickly in a smoothie, cake or as a vegetable garnish. There’s good reason this green all-rounder is popular in Swiss kitchens and is regularly on the menu.
Spinach Knowledge
Spinach is one of the native vegetable varieties in Switzerland. It’s in season both in the springtime and the autumn and is highly sought after. In spring it has an especially tender and delicate taste, whereas in autumn it has a tarter taste and thicker leaves. Once known only as a cooked side dish to potatoes or delicious cream dish, it’s now often used raw in salads or in many popular smoothie recipes.
Even Popeye appreciated the benefits of spinach and liked to eat the nutritious leafy green. The high iron content is a long-standing misconception, which came about due to a simple comma error. When recording the iron content in spinach, a scientist made a mistake and the iron value was incorrectly reported as very high. We now know that 100 grams of spinach contains about 2.7 milligrams of iron and not 27 milligrams as previously thought. Nevertheless, the essential iron content should not be underestimated as spinach is still a good source of iron in your daily diet. In addition to iron, spinach contains various minerals and vitamins that support and promote good health.
Processing Spinach
In the kitchen there are almost no limits to your imagination when it comes to spinach. This leafy green can be prepared and enjoyed in several different ways. You can fry it in a stir fry, blanch it, bake it, puree it and much, much more. No matter how you choose to prepare it, spinach goes well with many ingredients and will make a great addition to your favourite recipes.
Another assumption that is completely false, but has been thought to be true for many years, is that spinach becomes poisonous after reheating. The nitrate contained in spinach will transform into unhealthy nitrite after prolonged heating, but that doesn’t mean that you can’t reheat the spinach again.
It’s not recommended to keep this leafy vegetables warm too long – it’s best to eat it directly. If you don’t want to eat the spinach immediately, cool it down immediately instead of letting it cool down at room temperature. This makes it easier to reheat and enjoy it later.
Conclusion
Spinach is a green all-rounder with plenty of nutrients and minerals. It goes well with fruit in a smoothie, raw in salads and is also a delicious ingredient in most cooked dishes – it goes well with egg dishes, pasta, rice, fish, meat and much more!
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