Frozen spinach - beneficial properties and uses in cooking. Description of preparation with a photo, step by step recipe. Video recipe.
Frozen spinach is a lifesaver for thrifty housewives who do not have a lot of time to cook. The plant is called the king of vegetables, due to its usefulness and ability to enrich the simplest dish with taste. The chemical composition of greenery is enormous. Green leaves contain vitamins A, C, D, E, K, PP, the entire group B, beta-carotene, choline, potassium, calcium, sodium, phosphorus, magnesium, iron, zinc, copper, selenium, iodine, manganese. Spinach, both fresh and frozen, raises blood hemoglobin levels, stimulates bowel movements and improves digestion.
Before eating frozen spinach, put it out of the packaging in a colander to glass the liquid. Rough leaves are perfectly heat treated, they are steamed, fried and stewed. Green cabbage soup, borscht, soups are made from spinach, omelettes, casseroles are made … The herb is used for filling in pies, tart and ravioli, added to shawarma and making a creamy sauce. Spinach goes well with cottage cheese, any greens, red fish … Its leaves replace cabbage in cabbage rolls and grape leaves in dolma. The neutral taste of spinach makes it possible to try many options for unusual dishes and does not harm the figure.
See also how to make frozen spinach for dolma.
- Caloric content per 100 g - 27 kcal.
- Servings - Any Amount
- Cooking time - 15 minutes of active work
Ingredients:
Spinach - any amount
Step by step cooking frozen spinach, recipe with photo:
1. Cut off the spinach leaves from the spine. the plant is usually sold by the root. Place them in a colander and rinse under running cold water. Leave it in a colander to drain excess liquid. Spread a cotton towel on the countertop and lay out the leaves. You can also cover them with a towel on top to quickly remove moisture. To speed up this process, arrange a small draft, but do not tolerate the plant in the sun's rays. It is necessary that all the moisture is gone.
2. Place dried spinach leaves on a board.
3. Chop them into strips, cubes, or any other shape. If you want to freeze leaves for cabbage rolls, do not cut them.
4. Place the chopped spinach in a plastic bag.
5. Remove all air from the bag. This can be done with a cocktail straw. Close the bag tightly and send it to the freezer. For quick freezing, set the freezer to the "shock freeze" mode. When the spinach is frozen, turn the camera back to normal mode. Store it at a temperature not lower than -15 ° C until the next harvest.
Note: To properly freeze spinach, keep in mind how it is stored. Green leaves are very delicate, so they are stored in the refrigerator for no more than a week. The longer the greens are stored, the less nutrients remain in them.
See also the video recipe on how to sauté frozen spinach. Master class from the chef Ilya Lazerson.
