Undeniable protagonists of autumn and winter cooking, the spinach They are famous for their rich content of iron, vitamins and minerals.
In the kitchen, we often tend to keep only the tenderest leaves of spinach and discard the stems and leaves out of habit. In reality, these “waste” hide a delicate flavor and are perfectly edible!
With spinach stems, nothing is wasted: bontà Nutrition and sustainability in a single ingredient!
How to keep spinach fresh for longer
The fight against waste in the kitchen begins even before you turn on the stove! Spinach is in fact a delicate vegetable that can easily accumulate moisture, which can lead to it turning bitter. deteriorating rapidly in the refrigerator.
To make them last longer, the secret is to store them in the vegetable drawer. without washing them firstThe residual water on the leaves and stems accelerates the process of decomposition. If the bundle is already slightly wet at the time of purchase, wrap it in a clean cotton cloth or absorbent paper before placing it in a breathable bag.
Only wash them just before cooking them. And if you already know that you won’t be able to consume them within 2-3 days, briefly blanch both the leaves and the stems; let them cool and freeze them in convenient portions: you’ll always have them ready for your recipes!
Why you should never discard the spinach stems
Often we tend to clean the spinach by keeping only the leaves and discarding the end part, purely out of habit. In reality, the leaves and stems of this vegetable are very important for its nutritional value and for its health benefits. They are completely edible And they have a delicate and pleasant flavor. It is enough to wash them carefully under running water and cut them into pieces to soften them quickly. If the vegetable is fresh and of good quality, the stem is tender, flavorful, and perfect for enriching so many recipes.
5 recipes for Zero Waste with spinach stems
5 delicious recipes, ready in just a few steps and ideal for giving new life to spinach leftovers.
1. Crispy meatballs with stems and ricotta
I am the right solution for both delicious aperitif Between friends, to win over the whole family at dinner.
Peel the spinach leaves and finely chop them with a knife. In a bowl, combine them with fresh ricotta, grated Parmigiano Reggiano, a pinch of nutmeg, salt and pepper. Add the breadcrumbs enough to compact the mixture, shape the meatballs and pass them through the breadcrumbs before baking them at 180°C for about 15-20 minutes, until they are completely golden brown.
2. Creamy pesto of stems and almonds
All you need is a blender to turn the coast into a dense and inviting sauce, Ready to give an original touch to your usual spaghetti or a warm loaf of bread.
Puree the boiled stems and let them cool together with peeled almonds, extra virgin olive oil, Parmigiano Reggiano, a touch of lemon zest and a pinch of salt. You will obtain a velvety cream with a delicate flavor and a bright color, ready to use immediately or to store in the refrigerator for a few days.
3. Soft frittata with spinach stems
When the day has been busy and you’re looking for the simplicity of homemade recipes, this preparation is perfect. rich and comforting It is always the right answer.
Cut the boiled stems into thin slices and stir-fry them in a pan with a dash of EVO oil and chopped onion. Beat the eggs with a pinch of salt, pepper and grated Parmesan cheese, add the stems and pour the mixture into a well-heated pan. Cook on both sides for a high-quality, tender and nutritious omelet.
4. Gambi sautéed in a pan with garlic, oil and chilli
Very few minutes on the fire and a decisive push of spices are enough to create a A lively and crispy side dish.
After boiling the stems for a couple of minutes, return them to a flame in a pan with a clove of garlic, extra virgin olive oil and a pinch of chilli. Their slightly crispy texture and the kick of the chilli will make them irresistible.
5. Autumny velvet of stems and potatoes
Nothing can give a sense of immediate embrace like a warm and creamy dish, Designed to make us savor the slow pace of evenings at home.
Cut a couple of potatoes into cubes and combine them with the spinach stems in a pot with vegetable broth. Simmer until the potatoes are tender, then blend everything with a submersible blender until a smooth cream is obtained. Serve warm with a drizzle of raw oil and a sprinkling of toasted breadcrumbs.
Zero Waste suggestion
Do not throw away the cooking water! The water in which you boiled the spinach stems is rich in mineral salts released by the vegetables. Let it cool completely and use it for water the houseplants, Or use it still hot as a base to thicken a risotto or a stew.
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