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Spinach : Date Added: 1 Apr 2012
Listed in: Vegetables To Try
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A good source of iron potassium and vitamins A, riboflavin, and vitamin C. It is also a good source of calcium but the natural oxalate in spinach binds with the calcium preventing its absorption. Look for leaves that are crisp and tender with small stems.
To prepare: pick over leaves discard any that look withered. Rinse spinach very well sand can cling to its broad leaves.. Frozen “fresh” spinach is an easy alternative to fresh.

Cooking Instructions

To cook: In a large skillet heat 1/4 cup water to a boil add a full pound of spinach or even more, cover, reduce heat to low and cook until the leaves wilt and are tender. Ten ounces of spinach cooks to about ¾ cup to 1 cup
Storage: fresh spinach should be washed and stored in plastic and used within two days.
Caution : In 2006 an outbreak of e-coli in organic spinach killed three people one of them a young child, for many this was surprising that ecoli could be present in organic foods but all fruits and vegetables organic or not are grown in dirt and therefore could come into contact with animal manure a source of ecoli. In most cases washing and cooking will take care of any microbes, since children are particular vulnerable it is recommended spinach be cooked before serving to a child. Proper cooking kills e-coli.

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