Hi Donna & Myrna,
Myrna, glad that answered your questions.
Donna, it's quite often difficult to find raw Baby Spinach leaves around here as well. Around here in NC, at least, Spinach is sold either loose, bunched, in prepackaged bags, canned, or frozen. I generally use the fresh-frozen prepackaged bags, usually 10 oz bags. Unfortunately, fresh Spinach loses much of its nutritional value with storage of more than a few days. While refrigeration can slow this effect to perhaps about eight days, the Spinach will still lose most of its folate and carotenoid content, so for longer storage it should be either frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months.
As a point of fact, most all frozen vegetables actually have more nutrients than fresh unless you grow them yourself, or purchase them from a local grower. They go directly from the field to be blanched and aren't stored as long as fresh. It doesn't seem like it would be true but it is.
This is one of the best spinach dishes I've ever tasted. It's a great choice as a holiday side dish or at anytime.
Spinach Soufflé
Ingredients:
- 1 bag (16 oz) frozen chopped spinach
- 1/4 cup butter or margarine
- 1/4 cup flour (all-purpose)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup milk
- 2 tablespoon very finely chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg, fresh is best
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
Preparation:
Thaw spinach in a colander; squeeze well to get as much moisture as possible out. Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.
Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.
Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.
Have A Terrific Weekend,
Phil