Is it my imagination, or has spinach gotten better? I remember the foul stringy mushy green substance served in elementary school cafeterias when I was a child. That was called spinach. Once I got out of college, I discovered spinach could be cooked with other things and that it was almost always good this way. First there was spinach-mushroom quiche with some nice cheese. And there was spinach and olive pizza with more cheese. Then there was Greek spanakopita with goat cheese and Greek salad with goat cheese and olive. Next, I fount that baby spinach was a fine addition to sandwiches and salads. Finally, I discovered that spinach could be sauted with olive oil and garlic and dressed with pepper and lemon. And this was the dish that must have inspired the elementary school mess.

Here are some strategies for spinacb effectively in recipes.

Chicken Breasts with Spinach Pesto
Microwave one 12 oz package of spinach for 5 minutes. Preheat the oven to 350F. Place 2 Tbs Grey Poupon mustard in a blender. Measure 1/2 cup of pine nuts or pecans and add to blender. Add 1/4 cup olive oil. Pulse three times. Add 1 tbs chopped garlic. Extract the juice from one lemon.

Heat 2 tbs olive oil in a saute pan on high for two minutes. Wash and dry one package of premium chicken breasts such as Bell and Evans or Empire Kosher. Place the chicken breasts in the pan and start the timer - set for three minutes. Add salt and pepper to the raw faces of the chicken.

Remove the spinach from the microwave. Place it in the blender. Add to the blender the juice of one lemon, and 1 tsp salt. Blend for a few seconds to combine nuts, oil spinach, and so on.

Turn the chicken breasts when the timer reaches three minutes. Then place the blended material on the chicken. Place the chicken in the oven. Set the time for 10 minutes.

Spinach Recipes