Quote:
Originally Posted by Undertoad
The main complaint I have with it is the stemmy part. If I buy it raw, I'll go to the trouble of removing more stem area than usual. I also have this complaint with romaine.
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I see Toad's point here; the stems sometimes go bitter in older spinach.
I am not sure it is generational. Mom about always got us fresh spinach or frozen, and it was simply steamed, as spinach doesn't need but a minute or so of cooking -- if you want the spinach to be hot. Served always with butter, salt, pepper, and vinegar. Essential, that vinegar, though the butter sure helped with feeding the kids.
I was one of those oddball kids that liked canned spinach, for different reasons than I liked fresh. Sure, it tasted pretty olive drab, but it was a pretty good olive drab, particularly with butter, salt and pepper. Seeing a pattern?
Haven't eaten canned spinach in over thirty-five years. Not particularly planning to go buy any.
As an adult, I mainly consume it in salad, and quite like creamed spinach that actually tastes like something -- preferably of its cheese topping, spinach, and the creamish stuff.
And of course, the Joe's Special: spinach, onions, ground beef scrambled in profusion with eggs, and abundant black pepper but just a dash of salt.