A PAssion For Success - MaltaRightNow.com

| LIFE&STYLE |EAT THOSE GREENSSPINACHLet’s face it, as kids we were mostly all force-fed our veggies, butone universally loathsome green was and probably still is SPINACH.Failing various attempts to disguise it in stews and pies, it wasalways identified, pushed away with a fork and left to reassembleitself in an unsightly green mound. No amount of images of Popeyewolfing it down by the canful would convince us that it’s reallydelicious and edible!Thirty years down the line, we are being told incessantly that theunimaginative vegetable called spinach is really full of goodness.Today we also know that besides steaming it, there are otherthings to do with it, like chopping and serving it raw in salads or insandwiches, as a complement to soups, or in stir-fries.Spinach is believed to be of Persian origin and was introducedinto Europe in the 15th century. Since the early 19th century, spinachhas been a versatile and commonly used vegetable in the UnitedStates. In 19 th century cookbooks it was advised to boil spinach for25 minutes! Can you imagine the green sludge in your pan?Trivia• Spinach was the first frozen vegetable to be sold.• In 1929 Popeye the spinach-loving sailor first appeared in the comic strip ‘Thimble Theatre.’Elzie Segar created Popeye.• In 1937 Spinach growers in the U.S. erected a statue in honour of Popeye.SELLING POINTS : Spinach’s popularity stems from its high nutritional value. Not only is spinachlow in calories, it is also a good source of iron and essential nutrients such as vitamins A and C,minerals, and fibre. Spinach also contains 3 grams of protein per serving.SPECIAL NOTE : Iron and calcium in plant foods are not highly absorbed by the body. Spinachcontains a chemical called oxalic acid, which binds with iron and calcium and reduces theabsorption of these minerals. To improve iron absorption, spinach should be eaten with vitaminC-rich foods such as orange juice, tomatoes, or citrus fruit.IN SEASON : When it is in season, go for leaves that are dark green and crisp. Avoid the ones thatare limp or spotted. Fresh spinach should be dried and packed loosely in a plastic bag and kept inthe vegetable drawer. It will last up to four days. Alternatively in some cases you can use the frozenvariety.Since spinach grows in sandy soil, make sure you wash it thoroughly to get rid of the soil stuck tothe stems and leaves. Separate the leaves, and place them in a large bowl of water leaving the soilto drift to the bottom. Change the water as often as necessary.If you are eating the spinach leaves in a salad, the best way to dry them is in a salad spinner. Ifyou are steaming it, make sure there’s a bit of water left on the leaves, otherwise they will get stuckto the bottom of the pan and can burn quickly. You can also blanch the leaves by dropping them intoa pot of boiling water until slightly wilted. This will only take seconds. Make sure you squeeze out allthe excess moisture.‘’One man’s poisonivy is another man’sspinach.”George Ade (1866-1944)American humoristHOW TO USE SPINACH• Add chopped spinach to lasagne and soups• Add it to stir-fries to compliment Asian dishes• Make a colourful stir-fry by mixing garlic, onion, chopped red pepper and spinach leaves• Use it in sandwiches instead of lettuce. The greener the leaves the more nutrients they have!L&s | february ’09 25