TASTE
Baby spinach makes quick, healthy meals
| • | Cooking en français |
By J.M. Hirsch
Associated Press
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Whether you buy it bagged or bunched, baby spinach is a simple and speedy way to add greens to your meal.
Beyond the obvious use in salad, baby spinach works in a number of preparations, from baked pasta to stir-fry. Especially in the latter, the prep is easy (bagged spinach usually is washed and ready to eat) and the cooking is fast (just long enough to wilt).
For a wonderful side, saute several cloves of minced garlic and a pinch of red pepper flakes in olive oil for a minute. Add a large bag of spinach and continue cooking until wilted, about 2 to 3 minutes.
Zest a lemon into the pan and stir well. Grate Parmesan cheese over the greens, then season to taste with salt and freshly ground black pepper. Transfer the greens to a serving platter, then drizzle the juice of half of the lemon over it.
Or consider this recipe for a simple, savory use for spinach.
SPINACH AND RICOTTA CHEESE PASTA
Bring a large saucepan of lightly salted water to a boil and cook pasta until al dente.
Reserve a cup of the pasta cooking water, then drain the pasta and transfer to a large serving bowl. Add the spinach, ricotta and just enough of the water to create a smooth sauce. Toss until the spinach wilts. Season with salt and pepper.
Makes 4 servings.
(Recipe from Sara Foster's "Sara Foster's Casual Cooking," Clarkson Potter, 2007, $35)
