Spinach is mentioned in the first known English cookbook, where it is referred to as ‘spin edge’ and/or ‘spynoches’.
Fresh spinach loses much of its nutritional value if stored for more than a few days. For longer storage, it is therefore blanched and frozen, cooked and frozen, or canned. Storage in a freezer can be for up to eight months.
Spinach has high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.
It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.
Now, for a recipe.
Sautéed Spinach Corn and Mushroom
Ingredients
Olive oil: 4 tbsp
Small onion, chopped: 1
Garlic, chopped: 2 cloves
Mushrooms, sliced: 100 gm
Fresh spinach, roughly chopped: 275 gm
Corn kernels: 100 gm
Balsamic vinegar: 2 tbsp
Vegetable stock or white wine: 100ml
Salt and freshly ground black pepper to taste
Chopped fresh parsley, for garnish
Method: Heat the olive oil in a large frying pan over medium high heat. Sauté onion and garlic in the oil until they start becoming tender. Add the mushrooms and sauté for about 3 to 4 minutes until they begin to shrink.
Toss in the spinach, and sauté, stirring constantly for a few minutes, until spinach is wilted. Add the corn and sauté. Add the vinegar, stirring constantly until it is absorbed, then stir in the stock/wine.
Reduce heat to low, and simmer until the stock has almost completely evaporated. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
The writer is Executive Chef, Vivanta by Taj - Connemara
