Spinach, whether you love it or hate it, is a nutritious and an economical vegetable that you simply can't refuse at the market. Pick up a bundle today and try these delicious recipes.Spinach tends to be somewhat gritty, but cleaning it is not difficult. Remove the leaves, discard bruised and damaged leaves. Peel the stems if you intend to use and remove any flowery parts.
To wash, fill up your kitchen sink with cold water. Place the spinach leaves in the water, swirl them around to release some of the dirt, and let them soak in the sink for several minutes. The dirt will end up settling to the bottom of the sink.Transfer the leaves from the sink to a colander, drain the sink, and repeat the process until the spinach is clean.
SPINACH AND CHEESE TURNOVERS
For the dough
41/2 cups al purpose flour
1 pkg instant yeast, or 1 tbs
1 cup milk, heated to 120F
1/3 cup sugar
1/3 cup butter or margarine, melted
1 tsp salt
2 eggs
For the filling
3 tbsp olive oil or butter
1 large onion, finely chopped
2 cloves garlic, chopped
1 lb fresh spinach, leaves only, washed and chopped
8 ozs feta cheese or 4 ozs Parmesan cheese
1 egg, lightly beaten
1/2 Congo pepper, seeded and chopped
1/4 tsp. grated nutmeg
Salt and freshly ground black pepper
1/2 cup breadcrumbs
METHOD
For the filling
Heat oil in a large skillet, add onions and garlic and pepper until fragrant.
Add spinach and cook until wilted.
Transfer spinach to a bowl and cool slightly.
Stir in crumbled cheese and eggs, seasonings and breadcrumbs.
For the dough
In a mixer bowl combine 2 cups flour and the yeast.
Heat milk, butter, sugar and salt to 115 �120 F and add to flour mixture.
Add eggs and beat slowly until incorporated.
Add enough of the remaining flour as you can then turn onto a floured surface and knead to make a moderately stiff dough that is smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl and cover and rise until doubled in bulk, about 45 minutes.
Punch down, divide in half and rest dough for 10 minutes.
Divide dough into 24 equal pieces.
Roll each piece into a 4-inch circle, place about one tablespoon of filing in the centre of the lower half.
Fold over and seal using a little water if necessary.
Place on a greased baking sheet.
Repeat until all dough and filling are used up.
Bake in a preheated 375F oven for 15 to 20 minutes until lightly browned.
Makes 24 turnovers.
WEST INDIAN SPINACH RICE WITH NUTMEG AND PEPPERS
West Indian spinach must be cooked before eating as it tends to be very bitter if eaten raw. Here it makes a wonderful and nutritious rice that even children will love!
2 tbs vegetable oil
1 large onion, minced
2 cloves garlic, minced
1 pimento pepper, seeded and chopped
1/2 hot pepper, seeded and chopped
4 cups fresh spinach leaves, cleaned, washed and chopped
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp grated nutmeg
1 cup parboiled rice
21/2 cups vegetable or chicken broth*
1 tbs butter
METHOD
In a medium sized saucepan heat oil, add onion, garlic and pimento, cook for a few minutes, do not burn.
Add hot pepper and stir, add spinach and combine, lower heat and cover, cook until spinach is tender.
Season with salt, black pepper and grated nutmeg.
Add rice and stir to combine, pour in stock and cook to boiling, when holes appear at the top of the rice cover and simmer for 20 minutes.
Add butter and gently stir.
Serves 4
Chef's Note
You may substitute one cup of coconut milk for one cup of stock to make Spinach Coconut Rice.
SPINACH ACCRAS
4 cups spinach leaves, washed
1 large onion, chopped
1 hot pepper, seeded and chopped
1 sweet red pepper, seeded and chopped
1 tsp salt
1/2 tsp nutmeg
4 cloves garlic, chopped
1/2 cup chopped chives
1 cup all purpose flour
2 tsp baking powder
1 cup milk
METHOD
Steam spinach, drain well and chop finely.
Combine with onion, peppers, salt, nutmeg, garlic and chives.
Add flour to baking powder, add to spinach mixture.
Add milk and stir to make a very thick batter.
Deep fry in vegetable oil.
Serve hot with tamarind chutney.
