Step 1:
Buy a bag or box of baby spinach from the produce section.
Step 2:
Dump the contents into a food processor and pulse until chopped into little pieces. Store in an air-tight bowl in the fridge.
Step 3:
Spoon this tasteless but nutrient rich substance into almost any dinner.
I add it to mac & cheese, grilled cheese sandwiches, spaghetti, casseroles, enchiladas, and anything else I can think of. The possibilities are endless because you can't taste the stuff. And if you do Step 2, your bowl of chopped spinach is ready whenever you need it. One bag lasts us about a week. I keep using it until it starts to have a smell. If it doesn't smell, it's still good. Enjoy!
Angie, I have heard of this. I think there is an entire book on this by Seinfeld's wife. I was wondering how much can you put into a dish before you can taste or do you ever taste it at all?
ReplyDeleteI have pushed it to the limits where you can taste the spinach but only in small dishes. I would say for a normal (cereal size) bowl of macaroni to use a tablespoon. For casseroles or spaghetti or any large dish I've never used enough to taste it and I put alot in it. For spaghetti I probably use about 4 tablespoons in the sauce. With a grilled cheese sandwich I sprinkle about 2 teaspoons on the cheese before it's grilled. It was trial and error at first, seeing how much was too much or too little... Good luck!
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