Soulful Spinach Salad: eaten cold or hot
In the southern part of the U.S. spinach and greens are known as staples and eaten regularly like salad in some parts of the country and rice in other parts of the world. Many recipes in the southern part of the United States are made with greens; being spinach,collard or kale or any other of an extended variety of healthy greens. Family cooking styles, choice of vegetable and way of eating, sheds light on soulful ways that we choose to keep our traditional family recipes alive and utilized in today’s world, to be traded, enjoyed, shared or eaten when assembling with family, friends, or at social events.
Ever wonder how to make spinach, an oftentimes bland vegetable also known as greens, capture more flavor and more of an appealing aroma; interesting to the sensation of your taste buds as it is healthy already: complete in vitamins and iron?
Purchase fresh, organic, pesticide-free spinach and place to clean in a large, deep dish, stock pot or bowl.
Let soak for 10-15 minutes or so, letting the spinach rise to the top and the sand settle to the bottom of the dish… Sort through it with your fingers and unleash any surprises that you don’t want to eat…
When satisfied with the rinsing; strain with a colander and sort through again, cutting off the harder portion of the stems that are not as tasty, or easy to cook.
Suggested preparations and ingredients:
Finely chop and simmer spinach by adding:
3-4 cups of sodium-free, or low sodium chicken, or vegetable stock that is previously boiled- previously salted with kosher salt or sea salt. (Add ¾ more sea salt than you normally would as table salt has more strength.)
When spinach is completely cooked, let rest and drain in colander, for 15 minutes to release excess water.
In another skillet, lightly fry on medium low temperature, in olive oil,
1 cup chopped scallions,
1/2 cup freshly peeled and chopped, cilantro and parsley
½ cup chopped mushrooms, optional [ previously cooked in a teaspoon of butter,]
2-3 minced garlic cloves,
add a touch of lemon zest, about 1/2 a teaspoon;
1 tablespoon each of paprika, smoky cumin powder, sea salt, one low-sodium cube or ½ pack of dry vegetable or beef bouillon cube, or 1 teaspoon dry complete spice blend.
Combine sauteed ingredients with drained spinach blend and lightly saute again to blend in all flavors…
For the finale: 1/2 of a fresh squeezed lemon or lime juice, ( the last step before serving, usually done table side)
Savor your palate, enjoy a new way of cooking this green,delicious, nutritious meal accompaniment…
Enjoy as a side dish; main dish, or as a vegetable spread over Melba toast or sliced baguette bread…
Note: sea salt is easier for the body to digest than regular table salt.[ noted only for your information, and has nothing to do with this recipe..]
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