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Spinach- storage tips and recipes


Store fresh spinach in a dry plastic bag in the refrigerator crisper, where it will keep for two to three

days.  To clean spinach, swish in a basin of cold water to get out the grit.

Spinach stems, even of some young leaves, are fibrous, stringy, and difficult to eat, especially after

cooking. Remove the stems before washing; discard them or save them to add to a vegetable stock. I

don&#39;t bother removing the stems from truly tender, small leaves with equally tender, thin stems. 

Notoriously sandy (because of the soil it likes to grow in,) spinach must be washed carefully.  To clean

spinach, swish in a basin of cold water, let sit for a minute, and then lift into a colander to drain. Dump

the water and repeat. After doing this, taste a leaf. If you detect even the slightest bit of grit, wash the

leaves again.



Simple Spinach



 2 bunches of spinach, cleaned

 Olive oil,extra virgin

 3 cloves garlic, sliced

 Salt to taste



1 Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1

minute, until the garlic is just beginning to brown.


2 Add the CLEANED spinach to the pan, packing it down a bit if you need to with your hand. Use a couple

spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and

garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach

over again. Cover the pan and cook for an additional minute.


3 After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain

any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve

immediately. Yield: Serves 4.



Buttered Spinach with Vinegar            

Makes 4 servings


 2 bags flat-leaf spinach, trimmed, rinsed, with some water clinging

 6 tablespoons (3/4 stick) unsalted butter

 2 teaspoons (or more) red wine vinegar

 Kosher salt, freshly ground pepper


Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook

until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.

Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt,

pepper, and more vinegar, if desired; toss to coat.



Jamie&#39;s Cranberry Spinach Salad Allrecipes.com


1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil



1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly

toasted. Remove from heat, and let cool.

2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine

vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

This entry is related to the following products. Click on any of them for more information.
Garlic, Spinach, Olive Oil, Butter, Cranberries,
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