How to cook spinach

Nowadays, for some unknown reason, spinach, like greens, is pushed into the background. Although lovers of his claim that, despite the specific taste of green leaves, it is difficult to find a better seasoning for soups and a nicer side dish than spinach. Of course, this is a matter of habit. But the unusual taste completely overlaps with the usefulness of spinach. Due to its medicinal properties, it rightly belongs to the category of dietary products, because it contains a lot of iron, calcium phosphorus salts and vitamins. A high content of folic acid in spinach makes it possible to recommend it to patients with blood diseases.

Preparation of spinach is easy. The problem is different: the greens are so boiled that before they prepare the spinach, they need to stockpile decently.

What can I cook with spinach? This is, first of all, a variety of salads with the addition of other greens, vegetables; Green soups, borsch; Juices and simply boiled spinach as a side dish. You can also stock them for future use: freezing, preserving.

So, salads. For example, how to cook spinach with cucumber? It is necessary to rinse 500 grams of spinach, remove coarse stems and finely chop it. Add 2 small, medium-sized bulbs, 4 tablespoons of sliced dill, 40 grams of lemon juice, sugar to taste. You can season salad with vegetable oil or sour cream. Prepared mass should be put in halves of cucumbers, from which it is necessary to remove the core beforehand.

Spinach with nuts is prepared from boiled spinach. Leaves of spinach (500 g) should be thoroughly washed, pour a glass of water, add a few twigs of parsley or coriander and boil for 20 minutes over high heat under the lid. Finished spinach strain with greens, squeeze and melenko cut. At this time, grind half a glass of nuts, 2 cloves of garlic, a couple of sprigs of coriander, salt and chilli pepper, dilute with wine vinegar and add finely chopped onion (200 g). Serve to the table, sprinkle with chopped fresh parsley. The amount of salt, wine vinegar and pepper depends on the taste preferences. It is good to add to this salad, gently stirring the seeds of pomegranate, and replace the wine vinegar with pomegranate juice.

Unfortunately, the greens of spinach are not kept for long, so many mistresses would like to stock it for future use, but do not know how. You can prepare spinach for long-term storage in various ways: freeze, preserve, and even ... include in the composition of noodles.

Frozen spinach, which preserves useful substances for six months after freezing, will serve as an excellent source of vitamins for the whole family in the winter-spring period. To freeze the leaves of spinach, you need to rinse them with cold water, put in a colander and try for a minute. Then spinach, strain, cool, put in prepared containers and put in the freezer. And only already frozen greens can be decomposed into bags and left again in the freezer.

Spinach can be preserved in its natural form. Spinach leaves need to be sorted, washed, pour boiling water and boil for another 5 minutes. Then you need to drain the water and let them through the meat grinder. The resulting mashed potatoes to taste, salt, bring to a boil, spread out on hot jars and immediately roll, without sterilization. Jars should be used in a small amount, so you do not have to keep an open, but not used until the end, mashed potatoes in the fridge for a long time.

How to prepare spinach for the winter in an original way, the next tip will tell. Boiled and grated spinach spinach can be added to the home noodles during kneading the dough. The dough turns green. It should be thinly rolled out, cut into strips and dried. Thus, all year round you can use unusual noodles, enriched with vitamins.