Spinach is delicious if it's cooked right. You do not want a big pile of nasty, slimy spinach plopped on your plate, no one does - it's just gross that way but add it to a dish where it can cook into everything and it's hardly noticeable. Use fresh spinach in a salad and it's great! Saute it just 1, maybe 2 minutes and it's delicious! Try the following -
Chicken with Tomato and Spinach (Prep time-15 min)
1 1/2 cps diced chicken
1 large can of Italian seasoned diced tomatoes
4 Tbls tomato paste
1 cp mushrooms
3 cps loose baby spinach (about 1/2 of a bag)
1 1/2 cps cooked penne pasta (or whatever you prefer)
1 cp shredded mozzarella cheese
In a lrg pan over med heat combine the diced tomatoes and tomato paste. Mix well and add the spinach and mushrooms, stir occasionally until spinach is wilted. Gently fold in pasta, chicken and heat thru. Top with cheese and serve.
Italian Chicken Melt (alternate use of the above recipe)
6 slices of french bread
2 cps of Chicken w/Tomatoes and Spinach
1 1/2 cp mozzarella cheese
Spread the garlic butter on the french bread and toast in the oven for 3-4 min at 400*. Spoon about 1/3 cp of the Chicken dish onto each slice. Top with 1/4 cp of so of cheese. Toast in the oven another 2-3 min till the cheese is melted.
Sautéed Spinach and Red Pepper (Prep time-10 min)
1 tablespoon olive oil
2 teaspoons butter
½ medium red bell pepper, seeded and cut into strips
8 med mushrooms, sliced
1 bag fresh rinsed baby spinach
1/2 teaspoon Mrs Dash, Garlic and Herb
In large skillet, heat olive oil and butter over medium heat. Add bell peppers, cook, stirring frequently, for about 2 minutes.
Add sliced mushrooms and sprinkle with Mrs. Dash. Cook, stirring frequently, for another 2 minutes.
Add rinsed (undried) spinach to the skillet and cook, stirring occasionally, for 1-2 minutes. The spinach should just get hot and barely begin to cook. Move immediately into a serving dish and serve.
Once you’ve stirred in the spinach, turning this gently with a pancake turner worked well. It should not get all slimy so you want to keep it from sitting on the bottom of the pan for very long.