Spinach

My favorite way would be to sauté onion, garlic, and cracked pepper in 1Tbl butter and 1Tbl olive oil until the onions start to turn clear then add the shrimp. If they are pink when you buy them, that means that they are already cooked and they only need to be warmed. If they are grey, cook over medium until they turn pink, add spinach and remove from heat. Toss with pine nuts or fresh raspberries or both and serve. Good over brown rice.

Spinach in Cebuano is called "espinaka." It is a leafy green vegetable known for its nutritional benefits, including being rich in vitamins and minerals. Espinaka is commonly used in various dishes, such as soups and salads, in Filipino cuisine.

10 ounces = 0.625 pounds

INGREDIENTS * 1/4 cup butter * 1 (10 ounce) package frozen chopped spinach, partially thawed * 1 (14 ounce) can artichoke hearts, drained and chopped * 2 (8 ounce) packages cream cheese, softened * 2 (16 ounce) containers sour cream * 1 cup grated Parmesan cheese * garlic salt to taste

DIRECTIONS # Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. # Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Yes, but they put slime on first... With the occansional salt sprinkled

About two months.

I think its spinach I'm not sure

4 cups leaves, 6 ounces

1lb fresh = 1 cup cooked

15 to 16 oz. can = 1 1/2 - 2 cups

10 oz bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry

10oz frozen = 1 1/2cups cooked

Spinach grows well in temperate climates. Today, the United States and the Netherlands are among the largest commercial producers of spinach. Although spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest, has the best flavor, and is most readily available.

Vitamin a

Spinach is important, because it is green and leafy, like salad. Which gives people iron for your blood which carries the oxygen from your lungs to your muscles, making them work more more smoothly.

Spinach grows from seeds. The part of the plant you eat is the leaves. When the plant flowers the flowers produce seeds to plant and start new plants.

The botanical name of spinach is Spinacea oleracea. It belongs to family Chenopodiaceae.

it is not possible to eat spinach if it is poisonous because you might die from it and that is true when oxalic acid is poison i rhubarb and spinach there is a chance of you to die

thanks bianka

yes buut it also is sometimes fattening so be careful for what you wish for.

well...depending on your refrigerators environment, anything up to around 72.53 hours

It can. Cooked spinach that has been left out overnight should not be used. It should be treated as any other potentially hazardous food and should be discarded. It does not mean that eating it will guarantee illness. Using it just isn't worth the risk.

No, but equally delicious to eat.

Spinach requires almost no cooking, literally 30 seconds in boiling water will heat it and wilt it beautifully.

Kale is 'stiffer' and mor like cabbage and requires a little more cooking.

Consuming spinach can help in lowering your blood pressure because it contains potassium, folate and magnesium.

Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.

1/4 tsp. salt

1 clove garlic, crushed

1/3 c. honey

1 tbsp. lemon juice

3/4 lb. fresh spinach, torn

1 (8 oz.) can mandarin oranges, drained

3/4 c. coarsely chopped walnuts, toasted

1/3 c. oil

Sprinkle salt in salad bowl; rub garlic into salt using the back of a wooden spoon. Add honey, oil, and lemon juice. Beat with a wire whisk; refrigerate. Add spinach and remaining ingredients into dressing; toss gently. Serve immediately. Yield: 4 to 6 servings.

sure, just be sure to trim away the tough stem. flavor will be different from cabbage but perhaps that is what you want. Answer: Swiss Chard is considerably more robust in flavor than cabbage and some what bitter. (liken to collard greens) It really isn't a good sub for cabbage.

There is about 300 calories in 40 oz raw spinach. How many calories are in sauteed spinache depends on what you sautee it in. Each tablespoon of butter or oil has 100 calories. So use it sparingly.

A half cup of raw spinach has about 0.4 mg of iron and a half cup of cooked spinach has about 6.4 mg.

It is not safe to eat cooked spinach that has been left unrefrigerated for 12 hours. Bacteria can grow rapidly in perishable foods when they are kept in the "danger zone" (between 40°F and 140°F) for more than two hours. Consuming such food can lead to foodborne illnesses. It's best to discard it to avoid any health risks.