Spinach is a popular ingredient in European and Middle Eastern cuisines. It's often confused with silverbeet, and while interchangeable in some recipes, silverbeet (related to beetroot and spinach) takes longer to cook and has firmer stems.
Varieties
Baby spinach has flat, soft leaves and a mild flavour, best served raw in salads. English spinach has longer leaves and is sold in bunches with roots attached. It's best lightly cooked. Silverbeet (or Swiss chard) has a thick, white stem and dark green, curly leaves. The stems need a longer cooking time than the leaves.
Buying
Avoid spinach/silverbeet with limp or yellowing leaves. Look for English spinach with thin stems - they are younger and more tender. Choose silverbeet with small leaves and firm stems.
Nutrition
Spinach and silverbeet are very nutritious and low in kilojoules. They're both rich in fibre, vitamins A, K, C and folate, plus different phytochemicals, antioxidants and minerals, including iron, calcium and potassium.
Super Food Ideas - May 2009, Page 63
Yasmin Sabir
on October 07, 2010
So good, so easy. Perfect winter comfort food! I followed it almost as is except I stir fried 1 1/2 onion + 1/2 a red pepper + 1 cup of mushrooms with some cumin powder, salt, pep, paprika, garlic powder and chili powder. I also added half a finely diced jalapeno pepper to the salsa verde/sour cream mixture as the salsa I bought was mild and I like spice. After adding the sauce to the tortilla, I spooned some of the stir fried veggies, then I added the spinach + cheese and a bit more sauce. Cooked for the time stated. I can't wait to make these again! I'm a vegetarian and haven't enchiladas since I quit meat (1 yr ago!!!) because I didn't think veggie ones would compare, boy was I wrong! BTW I added much more salsa verde sauce then called for, almost double. Was this review helpful? [ YES ]