Spinach

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: A tender, dark green leaf, probably the most popular of leafy vegetables after lettuce.
  • Related Varieties: Two main types are curly-leafed and flat-leafed.
  • Evaluation: Look for fresh, crisp, dark green leaves. No rot or slime or badly bruised leaves.
  • Preparation: Remove stems and damaged leaves (Figure 10.16). Wash in several changes of water. Use a large quantity of water and lift spinach up and down to float off sand and dirt. Lift from water and drain well.
  • Percentage Yield: 50–70%