Spinach

03 Nov 2009
 

A perennial plant with succulent leaves. The green leaves should be eaten as soon as possible after being picked. It contains vitamin C, vitamin A, calcium and iron.

Use: It can be used in tart fillings, as a vegetable accompaniment, in soufflés, stir- fries, salads, sauces, savoury dishes and with rice, meats, seafood, pastas and quiches. It adds delicious flavour to stuffings. Spinach itself can serve as a pocket for a meat, fish or poultry stuffing and served with a toss salad.

 

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