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Thread: Fresh spinach

  1. #1
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    Fresh spinach

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    I buy a huge container of spinach for salads and juicing (when I'm on the juicing wagon) but sometimes it goes bad before I can use it all. In fact it almost always does. But when I buy it in smaller amounts its never enough. Ugh.
    Can I freeze it? Doesn't seem like it would thaw well for salads though. Anything else I can do with it to ensure I use it up?
    Thanks!

  2. #2
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    Eat MOAR!

    Seriously, this happens to me from time to time as well. I just make it a point to have bigger salads. I switch between kale and spinach, which makes it hard to use all of it before it goes bad.
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  3. #3
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    Saute it with a bit of garlic, olive oil, and finish it with some lemon juice. It's delicious. Plus, a whole big container cooks down to about a tablespoon of food, so you can easily finish it all
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

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  4. #4
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    Quote Originally Posted by accidentalpancake View Post
    Eat MOAR!

    Seriously, this happens to me from time to time as well. I just make it a point to have bigger salads. I switch between kale and spinach, which makes it hard to use all of it before it goes bad.
    Lol I hear you, I hear you... But sometimes spinach sounds so disgusting. Sometimes salad just isn't appealing.

  5. #5
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    Quote Originally Posted by jammies View Post
    Saute it with a bit of garlic, olive oil, and finish it with some lemon juice. It's delicious. Plus, a whole big container cooks down to about a tablespoon of food, so you can easily finish it all
    Ooh, that's a fabulous idea! Could I also sauté it in ... Bacon fat!? Lol I have so much bacon fat in the fridge I worry if I'll ever eat it all lol. Or butter? I just discovered the amazingness of grass fed butter and ghee. Sooooo gooooooood!

    Thank you!

  6. #6
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    There's a fabulous recipe for creamed spinach that someone posted here on MDA: http://www.marksdailyapple.com/forum/thread11416.html

    It calls for frozen spinach, but I always make it with bagged. Just nuke the spinach in a covered dish for 3-5 minutes to wilt it, then drain the liquid. I also add a little bit of lemon juice and artichoke hearts (not the marineted kind) to it.

  7. #7
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    Quote Originally Posted by CaliforniaPoppy View Post
    There's a fabulous recipe for creamed spinach that someone posted here on MDA: http://www.marksdailyapple.com/forum/thread11416.html

    It calls for frozen spinach, but I always make it with bagged. Just nuke the spinach in a covered dish for 3-5 minutes to wilt it, then drain the liquid. I also add a little bit of lemon juice and artichoke hearts (not the marineted kind) to it.
    Thank you! I've never heard of Boursin cheese... Are there any good substitutions?

  8. #8
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    Quote Originally Posted by Breezy111 View Post
    Ooh, that's a fabulous idea! Could I also sauté it in ... Bacon fat!? Lol I have so much bacon fat in the fridge I worry if I'll ever eat it all lol. Or butter? I just discovered the amazingness of grass fed butter and ghee. Sooooo gooooooood!

    Thank you!
    I think cooking it in bacon fat would take it from delicious to out of this world! I'm going to try that next time
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

  9. #9
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    Quote Originally Posted by jammies View Post
    I think cooking it in bacon fat would take it from delicious to out of this world! I'm going to try that next time
    Lol! Thanks for the inspiration, I refuse to throw out another container of organic spinach again!

  10. #10
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    i store my leafy greens in a plastic bin. Before I close up I put a paper towel just under the lid. Then when I store in the fridge, I store the container upside down. The towel captures the extra moisture from condensation and the greens stay fresher longer. if you get a lot of moisture, just replace the paper towel.

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