The Basics: Spinach

The Basics. Fresh Spinach. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Editorial Director TV Cooking Personality Modern Southern Parties Spring Entertaining Easter Menus RecipesCooking Essentials 

The Technique

Fresh Spinach 

The rich, vibrant color alone makes spinach a welcome guest for spring gatherings. It’s an ideal early spring crop as the seeds can be planted approximately 6 weeks before the final cold snap. Fresh spinach can serve as the main attraction for many salad combinations or simply accent a host of bold flavors such as the case with Spinach-Bacon Roasted Potato Salad. It pairs beautifully with strawberries, raspberries, citrus segments & apples to roasted vegetables topped with blue cheese & toasted almonds. Add it to a stir fry or hearty soups such as Farro Minestrone or Fresh Herb Lentil Soup at the end of the cooking time & allow it to wilt slightly from the heat for sound nutritional value. Spinach is filled with vitamins A, C & E, fiber & protein as well as iron, magnesium & potassium making it a smart leafy green choice. Learn how to sauté it quickly on the stovetop for a host of recipe applications & valuable meal solutions.

{testing notes}

How To Use & Cook Fresh Spinach

Fresh spinach leaves not only offer bright color on the plate, they’re hardy making them ideal to use when entertaining. They can stand at room temperature a bit longer than many other greens & still look great. When used as a base for Spinach-Bacon Roasted Potato Salad, layer them on the platter just before serving then top them with the main elements. If wilted spinach is needed for other recipes, follow this simple technique that can also accompany grilled steak, chicken & pork tenderloin beautifully.

Cooking Classics. Spinach-Bacon Roasted Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Fresh spinach leaves make a flavorful side dish that can be prepared at a moments notice. Heat a little olive oil in a skillet over Medium heat. Add 2 pressed garlic cloves to the hot oil & sauté just under a minute or until fragrant. Begin adding the leaves to the skillet. Use a pair of tongs to move them about & as the bottom portion wilts, turn them. Keep adding spinach leaves to the pan & cook until wilted & bright green. You can wilt 8-ounces of spinach in about 5 minutes. Season with kosher salt & pepper to taste. The spinach will release a good bit of liquid so just simply discard it. This simple cooking technique can also be used if specific recipes call for wilted spinach such as in the case of frittatas, quiche & dips. Drain the spinach well of excess liquid & proceed with specific recipe instructions.

The Tune
“The Way You Look Tonight” Billie Holiday

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

Comments are closed.