I wish that spinach was sold in smaller bundles, or just kind of loose and by weight so that one could buy exactly the amount one needs for something. So often I get some because I love fresh spinach in certain dishes, but inevitably I use like a third of it and then a few days later the rest has gone bad before I’ve wanted it again. It feels like it’s sold under the understanding that anyone buying it is feeding a family of at least four people or something.
Strange. In Germany it’s usually found frozen as little nuggets that are easy to portion. But I like the stuff so much that I always make the whole box and it’s still not enough.
And unfrozen it’s often sold as lose leafs. Though that shrinks so much with cooking that I wouldn’t know how to portion it.
I like fresh spinach in this or that too, but yeah the bags are big if you just want to graze a few leaves here and there.
I normally use it up by cooking it. Spinach is one of those veggies that seems like a “lot” fresh, but when you cook it, it wilts to absolutely nothing.
Pan wilted spinach with some soy sauce and garlic powder makes an excellent breakfast-time toast topping along with a fried egg.
Creamed spinach with parmesan is a delicious and quite decadent dinner side that can pair with just about anything.
I wish that spinach was sold in smaller bundles, or just kind of loose and by weight so that one could buy exactly the amount one needs for something. So often I get some because I love fresh spinach in certain dishes, but inevitably I use like a third of it and then a few days later the rest has gone bad before I’ve wanted it again. It feels like it’s sold under the understanding that anyone buying it is feeding a family of at least four people or something.
Strange. In Germany it’s usually found frozen as little nuggets that are easy to portion. But I like the stuff so much that I always make the whole box and it’s still not enough.
And unfrozen it’s often sold as lose leafs. Though that shrinks so much with cooking that I wouldn’t know how to portion it.
My strategy is to just eat a portion for a family of four.
I like fresh spinach in this or that too, but yeah the bags are big if you just want to graze a few leaves here and there.
I normally use it up by cooking it. Spinach is one of those veggies that seems like a “lot” fresh, but when you cook it, it wilts to absolutely nothing.
Pan wilted spinach with some soy sauce and garlic powder makes an excellent breakfast-time toast topping along with a fried egg.
Creamed spinach with parmesan is a delicious and quite decadent dinner side that can pair with just about anything.
Now in hungry for spinach lol