Spinach with Apples
Depending on how readily available fresh spinach is in your area, frozen spinach may or may not be a time-saver. In the bagged-salad section of most grocery stores, you can find spinach year-round, and it actually takes less time to cook than it does to thaw frozen spinach. Also, if you only need a small amount, using fresh spinach ensures little waste.
INGREDIENTS | YIELDS 1 SERVING
2 cups fresh leafy greens or ½ cup cooked spinach
3 cups water
The Salad Version
When making a grown-up dish using the same recipe, how about a spinach and apple salad? Chop fresh spinach leaves and apples, and throw in ½ cup raisins and walnuts. Serve with a light dressing of olive oil, balsamic vinegar, and a dash of salt, sugar, pepper, and dry mustard.
1. Wash the spinach leaves thoroughly, removing any damaged parts.
2. Wash and peel the apple, removing the core and seeds. Dice into small chunks.
3. Place the apple in a medium saucepan and cover with water. Bring to a boil and cook for 15–20 minutes, or until apples are starting to soften.
4. Add the spinach and more water, if necessary. Return to a boil; then cook for 10–15 minutes, or until spinach is thoroughly cooked.
5. Fork-mash if desired.