For The Love of Spinach

Tomorrow, this.....

is what I am making. Damn it. I don't care if I do eat the entire pan myself (over several days, weeks or even a month)....I am making this for me.  Here is the recipe, if YOU too want to try it.  

There's something to be said for second (and even third) chances. Take spinach. The first time I ever had it was when my poor, dear mother tried a new recipe...some chicken breast stuffed with spinach.  When she served it, we all looked at it as if we were seeing alien eggs hatching on our plates. Kudos to dear mom for trying.  

Spinach is one of those love it or hate it vegetables, like cilantro. Maybe it's all in the preparation, because frankly, to this day, you still won't find me eating boiled or creamed spinach. YUCK.  However, over the years, it has become a somewhat staple in our household. Salad, yes. Frozen spinach lasagnes, yes. Spinach-stuffed ravioli, yes. Even spinach on a Buffalo chicken sub from Subway. Over the course of time, I will explore and find new ways to eat it that won't be offensive. I will! Watch me!  

I think, next Spring, when I get my garden started (and yes, I WILL have a garden next year!!), spinach will be on the short list of things to add. Though it's a fairly economical find at the store, I still want to know what it's like to have it at its absolute freshest. Let us (pun intended) hope that it doesn't turn out as shoddy as the arugula I tried a few years back.  Talk about horrific! I cannot, for the life of me, figure out the charm of that absolutely bitter and nasty green salad additive!  

According to Nutrition Data, you really can't go wrong with consuming spinach, especially raw.  Zero fat, zero cholesterol, a wealth of vitamins and only 7 seven calories per cup.  If you are trying it for the first time, I recommend buying a small bunch, usually located by the other greens, lettuces, kales, etc., rather than buying the big, pre-packaged bag. That way, if you just absolutely detest it, you won't be wasting a lot of spinach or greenbacks. Make sure there are no slimy or wilty bits or yellowing leaves in the bunch and you're good to go.  

Go green. Go Spinach.  Check back tomorrow to see my progress.  I trust that, following the Cook's Country recipe to a T, there will be no negative results and only a happily full me.  If you're a spinach lover and you know of some excellent, kick-ass spinach recipes, feel free to share them. Immediately!  

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