Has anyone else noticed that in loose-leaf packages of spinach from the store there's often a few leaves of a grass-like green in with them? What are they, and why do they go bad so fast?
[more inside]
posted by gusandrews
on Jan 17, 2012 -
7 answers
Lately I have been juicing. My favorite thing to juice is spinach but recently I have been gathering that too much spinach is not a good thing. Something about goitrogens and oxalic acids. I would like to know how much is too much. Hive?
posted by citybuddha
on Oct 24, 2011 -
9 answers
What are your spinach secrets? How can I make cooked spinach at home that is as delicious as what I get at restaurants? Even loaded up with butter and salt, it's still not the same.
[more inside]
posted by decathecting
on Sep 20, 2011 -
41 answers
How many pounds fresh spinach do I need to yield 1 pound cooked spinach? I can't believe how difficult this is to find: most of the Google search results are "x lbs spinach = x cups" or "how many ounces of fresh spinach in a pound" (groan). My recipe doesn't care about volume, it cares about weight!
posted by sfkiddo
on Dec 23, 2010 -
10 answers
I'm looking for some great recipes involving leafy greens (chard, kale, spinach, collards, etc.). The catch? I don't like leafy greens.
[more inside]
posted by lunasol
on Mar 9, 2010 -
47 answers
There's a live moth living in a package of unopened, spinach. Should I cause a stink with the packing company?
[more inside]
posted by bitteroldman
on Mar 6, 2009 -
34 answers
Sauteed spinach snafu! (bubbling spinach and fishy smells!) What am I doing wrong?
[more inside]
posted by dm_nyc
on Feb 20, 2009 -
16 answers
Due to an unfortunate mixup at the bulk food emporium, I find myself in possession of a metric buttload of spinach. Help me use it with your favorite spinach recipes.
[more inside]
posted by *s
on Oct 28, 2008 -
32 answers
