Be Strong To The Finish With Fresh Spinach Like Popeye
Popeye the Sailor Man was a cartoon character who loved spinach.
Created in 1937, Popeye sang “I’m strong to the finish, ‘cause I eats me Spinach!”. Popeye consumed spinach whenever he needed extra strength, sometimes including the can!
While you might have a bone to pick with Popeye regarding his grammar, he is spot on when it comes to the nutritional value of spinach.
The nutritional facts about the iron content of spinach had been exaggerated due to mathematical transcription error when Popeye’s creators ascribed his super-human strength to spinach.
Spinach Is An Excellent Source of Iron, Vitamins, and Minerals
This has since been corrected, but this cool-climate-loving green is still today considered an excellent source of iron, vitamins, and minerals.
If you don’t like spinach it’s possible that your only experience with this tasty, leafy vegetable is canned or frozen.
You know that saying that a good copy is never as good as the original. This applies to art as well as food.
In a way, canned and frozen spinach are copies of the original. I’m not saying that you shouldn’t eat canned or frozen spinach. However, if that’s been your only experience with spinach, it’s time for a fresh start.
Be FEARLESS with Sautéed Spinach
This week, head over the fresh produce aisle in your local grocery store. Pick up a tub, a bag, or a bunch of spinach. Use it in a salad or drop some leaves into a soup.
My favorite way to eat spinach is sautéed. Heat a saute pan. Once hot, drizzle it with olive oil, and throw in your spinach until it wilts. It won’t take long. Spinach is 92% water. 1 pound of spinach will cook down to 3-4 cups.
Finish your spinach with a sprinkle of celery salt. This is my personal favorite. It makes the flavor pop!
Enjoy a side of sautéed spinach with sweet potato soup.Print
- 1 lb. spinach
- olive oil
- celery salt
- Heat a large skillet over medium heat.
- Drizzle the hot skillet with just enough olive oil to barely coat the bottom.
- Working in batches, add spinach to skillet. Using tongs, manipulate the spinach so that every leaf touches the hot skillet. (This will be a very fast process.)
- Once the spinach is just wilted remove it from the skillet to a plate. Don’t overcook the spinach in the skillet; it will continue wilting after it’s removed from the skillet.
- Repeat the process until all the spinach is cooked.
- Sprinkle with celery salt.