Jenn, you can use frozen spinach. Be sure to thaw it out, rinse with cold water and drain really well. I use cheesecloth, wrap it up inside and twist and squeeze until no water is left. Let me know how it works for you. We love this recipe. Denise
Ah, summertime! What's not to love about this veritable playground of fresh, green, leafy produce But even the most dedicated cooks can admit: It's hard to cook all of those summer greens as fast as they come rolling in from the field. If you're suffering from salad fatigue, or just can't eat another plate of sautéed spinach, we've got good news: Leafy greens are one of the easiest things to preserve. You can't preserve tender lettuce, but hardier greens like Swiss chard and kale lend themselves perfectly to freezing. Here's how to prepare hardy cooking greens so they'll keep for later use.
Tourists to the Napa Valley may visit the exclusive wineries and fine-dining restaurants. But locals love a more humble dish called malfatti. It's a little spinach and cheese dumpling, shaped like a pinky finger, smothered in sauce and packed with local history.
Here at Gold Coast Packing we love spinach so much that we grow it year- round. We offer it in a variety of pack-sizes, washed and ready to use (yes, all the hard work is done for you). So, the only thing you need to do is open the package and think of how you want to serve it up.
Spinach balls 600g young spinach leaves 2 medium eggs, beaten 1 garlic clove, peeled and crushed tip of a knife of freshly grated nutmeg 50g fresh breadcrumbs 20g Parmesan, freshly grated olive oil for shallow-frying
Prepare the spinach balls first by cooking the spinach leaves in salted water for a few minutes. Scoop out and leave to cool down. When cool, squeeze out most of the moisture and chop the leaves with a knife, but not too small. Then mix in a bowl with the egg, garlic, nutmeg, breadcrumbs and Parmesan. Make some balls the size of a large walnut and fry in shallow oil until they start to brown on all sides. Set aside. 1e1e36bf2d