Spinach--Creamed, Steamed, and Esteemed
by Judi Sandall
judi.sandall@chefschoolreview.com
Chef School Review Columnist
Spinach, one of the most versatile vegetables in any cooking or culinary school kitchen, is also a surprisingly efficient energy source.
Historical Greenery
Spinach, a plant native to Asia, was first documented in European cooking in the 1500’s and has remained a culinary staple down through the ages. Popeye’s favorite vegetable comes in three basic varieties:
- Savoy, with dark crinkly and curly leaves, is the type sold in supermarket bunches.
- Flat or smooth leaf is generally canned, frozen, or processed into baby food.
- Semi savoy, with slightly crinkly leaves, is a hybrid that offers the texture of savoy but is easier to clean.
Spinach easily wins the green vegetable trifecta—low in calories, inexpensive, and good for you.
Healthy Greens
In addition to its exalted status in cooking and culinary school kitchens, spinach is rich in beta-carotene, lutein, and protein; has anti-oxidant properties; and is high in iron and calcium. Rich in vitamins and minerals such as vitamin K, manganese, magnesium, and folic acid, it certainly overshadows all other salad greens in the nutritional arena.
Spinach Goes Hi-Tech
Biologists and engineers at MIT have determined that in addition to its culinary presence, the spinach plant, relative to its size and weight, is extremely efficient at generating energy. According to Science News online, “researchers have fabricated a solar cell that uses photosynthetic [spinach] proteins to convert light into electricity.” This could be the only plant that lights up your meals as well as your dining room.
Spinach Rules in Cooking and Culinary School Kitchens
Spinach is perhaps one of the top performers in cooking and culinary school kitchens. Enroll in a cooking or culinary school to learn the ins and outs of using this all-purpose vegetable in soups and dips; in frittatas and quiches; to add substance and flavor to lasagna and manicotti filling; in casseroles; in a variety of salads; and by itself as a premiere vegetable accompaniment to almost any meal.
Sources
Buckminster Fuller Institute
Whole HealthMD.com
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
Posted on June 27, 2006 at 1:15 PM
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