Spinach

Preservation Solutions & Recipes

Spinach

Spinach is a leafy green vegetable that is a great source of calcium, vitamins K, A, and C, iron, antioxidants, and more. Vitamin K is needed for strong bones because it improves the body’s absorption of calcium. Spinach also provides lots of iron for energy and healthy blood, and contains a high level of magnesium for muscle and nerve function.

It is also rich in antioxidants, and research suggests that spinach leaves may lower blood pressure and benefit heart health.If a person is taking blood thinners, they should use caution when increasing their intake of dark leafy greens.

How Long Does Spinach Stay Fresh in the Fridge?

Normally, if kept in a refrigerator, spinach can stay fresh for 10-14 days from the date that it was harvested (if rinsed and air-dried or patted dry before storing). Below are a couple ways to help prolong the life of spinach.

Suggested Preservation Methods

Freezing: Place whole spinach leaves in freezer bags, making sure to remove all excess air before sealing them tightly, and place them in the freezer. With this method, the spinach can last for up to 1 year, and are great to use in soups, sauces, and more.
Vacuum Pump: Pack spinach tightly in the reusable vacuum sealing bags and use the manual vacuum pump to remove the air from inside the bag. Perform the vacuum procedure again each time the bag is opened so spinach can be taken out for consumption. Please ensure it is placed in the refrigerator. With this method, spinach can last 15-30 days if kept in a refrigerator.
Bamboo reusable bag: Place the spinach in reusable/breathable mesh bags and ensure moso-bamboo charcoal bags are located close to it inside the refrigerator, preferably in drawers. With this method, spinach can last 15-30 days if kept in a refrigerator. Note: you must “recharge” the moso-bamboo bags once per month by placing them under direct sunlight for approximately 2-3 hours.

Recipes

1. Buttered Spinach With Vinegar

Makes 4 servings.

Ingredients:

4 bunches of flat-leaf spinach – trim and rinse, shake dry
⅜ cup (90 ml/6 tbsp. of unsalted butter
Approx. 2 tsp. red wine vinegar – add to taste
Kosher salt
Freshly ground pepper

Cooking:

Preheat a large pot to medium heat.
Gradually add the spinach, allowing it to wilt before adding more each time. Cook for 5-8 minutes.
Drain & press to remove liquid, wipe the pot to clean for the next stage of cooking.
Melt the butter in the same pot over medium heat. Add the spinach from previous steps and 2 tsp. of red wine vinegar.
Season with salt, pepper and more vinegar if desired.
Toss in the pot for even distribution of ingredients.

2. Plachinda

Makes 4 pastries.

Ingredients:

Kefir dough:

1 cup kefir
½ tbsp. sunflower oil
½ tbsp. white wine vinegar
½ tbsp. granulated sugar
½ tsp. salt
350g (11 ½ oz) all purpose flour
1 scant tsp. baking soda

Filling:

400g (13 oz) feta cheese – crumbled
50g (2 oz) fresh spinach leaves or sorrel – finely chopped
4 spring onions, finely chopped
2 tbsp. chopped dill
¼ scant cup sunflower oil

Frying:

¼ cup sunflower oil

Preparation:

Dough

Place the kefir, sunflower oil, vinegar, sugar and salt into a large bowl and mix well (using a fork or similar tool).
Sift the flour with the baking soda into a dry bowl.
Sift the dry ingredients into the wet ingredients from step 1 while mixing. The resulting dough should be soft and pillowy.
Check dough consistency. If still sticky, sprinkle flour heavily onto your work surface; otherwise sprinkle to create a moderate coating of flour.
Knead dough, incorporating the flour from the work surface.
Dough is ready when it stops sticking to your hands but remains soft.
Divide the dough into 4 pieces.
Sprinkle flour on the work surface. Use a rolling pin to roll out each piece into a circle approx. 20 cm (8 inches) wide.

Filling:

Mix the feta, spinach or sorrel, spring onions and dill. Ensure the feta is finely crumbled.

Cooking

Frying: Heat the sunflower oil in a frying pan until up to frying temperature.
Cook the plachinda for 2 – 2½ minutes each side. If fast cooking is necessary, cook the first plachinda for approx. 3 minutes each side, then use the standard cooking time when the oil reaches temperature.
Alternative option: Brush the plachinda with oil and cook in the oven. This result will be somewhat different but still delicious!

Spinach

Preservation Solutions & Recipes

Spinach

How Long Does Spinach Stay Fresh in the Fridge?

Suggested Preservation Methods

Recipes

1. Buttered Spinach With Vinegar

2. Plachinda

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