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Thread: Anti-Inflammatory Diet

  1. #81
    Senior Member SteveinMN's Avatar
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    I prefer to use nappa cabbage leaves for rollups and wraps instead of lettuce leaves -- sturdier, more uniform size, and a tad more nutrition than (shudder!) iceberg lettuce.
    If Americans expended even a fraction of the energy on civic engagement that we spend on consumer ideology, our democracy would be much healthier. Can you imagine people camping out to vote? -- Charles Roberts, Amherst, Mass., Nov. 25, 2006

  2. #82
    Senior Member Ultralight's Avatar
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    Today I cooked some spinach. I just used some olive oil and sauteed it in my cast iron skillet. I put a tiny bit of salt on it and some freshly ground black pepper.

    It was palatable. I think I could do that a couple times a week.
    I came from a real tough neighborhood. I put my hand in some cement and felt another hand." -- Rodney Dangerfield

  3. #83
    Senior Member Gardenarian's Avatar
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    I find spinach gets that weird bitter taste when cooked in cast iron - it's the oxalic acid. I boil it in stainless or stir fry in a carbon steel skillet.

  4. #84
    Senior Member SteveinMN's Avatar
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    Quote Originally Posted by Ultralight View Post
    Today I cooked some spinach. I just used some olive oil and sauteed it in my cast iron skillet. I put a tiny bit of salt on it and some freshly ground black pepper.
    If you like and can eat garlic, a little minced garlic, cooked to soft but not burned, would go great. Or try sprinkling a little garlic powder on the cooked spinach. Might be even better!
    If Americans expended even a fraction of the energy on civic engagement that we spend on consumer ideology, our democracy would be much healthier. Can you imagine people camping out to vote? -- Charles Roberts, Amherst, Mass., Nov. 25, 2006

  5. #85
    Senior Member JaneV2.0's Avatar
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    I like spinach raw in salads, and cooked in Joe's Special: https://www.saveur.com/article/Recip...c-Joes-Special

    You can sneak it into other dishes, too, like soups--though I like heartier greens like kale for that.

  6. #86
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    Onion sauteed first, then wilt in spinach...finish off with two cracked eggs and you have a simple scramble for breakfast that's very healthy

  7. #87
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    I have made a few spanokoriza in the last month or two, but it is getting boring (spinach and rice - and it's more spinach than rice, no matter the herbs, allums and lemon, is only so exciting) so going to give that one a rest for awhile because getting bored. I've made the same thing with chickpeas instead of rice, it's somewhat better, but it's always fresh chickpeas and involves soaking them etc.. The best thing I make with spinach is a casserole with spinach and salmon topped with a few breadcrumbs, that one is pretty good to have from time to time.

    But if I was cooking a green in olive oil, garlic etc. I definitely prefer chard over spinach.
    If you want something to get done, ask a busy person. If you want them to have a nervous breakdown that is.

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