Popeye applauds
I am not very good with spinach. I can make decent creamed spinach, but otherwise it tends to come out with that spinachy texture. Last night, however, I discovered a winning spinach recipe:
In a skillet, heat the extremely concentrated juices left over from a pork roast. Add the spinach. Cook until wilted. Serve under pork. You’re welcome.
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Comment by heather
haha! i was seriously just tapping my chin, thinking ‘what to make with tomorrow’s pork roast…what to maaake…’
you are magical! and helpful! :)
Posted on February 7, 2009 at 9:45 am
Comment by Wendy
What is “that spinach texture”?
Posted on February 7, 2009 at 10:02 am
Comment by mamster
Spongy and astringent. I realize astringent isn’t a texture.
Posted on February 7, 2009 at 2:17 pm
Comment by Elizabeth
I love spinach, but sadly my partner does not - He does love pork though, I think I will try your idea and see if I can’t win him over to the spinach side. Thanks!
Posted on February 7, 2009 at 2:34 pm
Comment by Kathleen McDade
Hm, I just chop it up and mix it into other things…usually tomato based things, like pasta sauce. But this sounds good, too.
Posted on February 7, 2009 at 4:37 pm
Comment by Robin Leventhal
That can’t suck! Anything rolled around in pan juices and fond is pretty much heaven! I feel the same way about fried things, just try not to eat them often…..even shrimp shells are yummy fried and sprinkled with some sea salt!
Posted on February 9, 2009 at 8:52 am
Comment by 12th Man
Spongy spinach? Really? Never seen that before.
Just pan fry it with a skosh of 50-50 oil/butter, then add garlic, finish with toasted sesame seeds. Never had even a hint of trouble with that before.
Spongy? Will have to pay more attention next time. Maybe I’ve been eating spongy spinach my whole life and have developed a taste for it.
Posted on February 13, 2009 at 3:09 pm