Eat Your Spinach! [Fierce Foodie]
I love spinach. And I love it significantly more now that it comes in bags already washed and ready to eat. Because really, who has time to spend washing sand and grit off their food? Spinach needs very little cooking to add delicious flavor to soups and sautés. The less you cook it the more nutrients you keep; it must never be boiled. Frozen spinach, however, is a thing I cannot tolerate. Canned spinach is even worse. Canning and freezing turn the bright green flavor of the vegetable to bland mush and should be avoided at all costs. Since spinach is so versatile, you can throw it into almost anything you are making. This is my version of a soup I had at a local eatery in Bethlehem, PA that makes everything fresh and amazingly good, called Hello Burrito. Check it out if you’re ever in my town.
Spinach and Swiss Soup
(feeds 2 for dinner with crusty bread)
1 bag fresh spinach (8-10 oz)
1 cup grated Swiss cheese
16 oz broth
1 sweet onion, diced
1 Tbsp olive oil
3-4 cloves garlic, minced
Heat olive oil in pan on medium low, then add onions and garlic. Cook until onion is translucent. Add broth, Swiss cheese and stir. Once cheese is melted, add spinach. Cook just until spinach is wilted and serve.
featured image credit: floridecires