From God's Hand to My Mouth

Montage of spinach from my garden to plate. You wash the spinach and throw it without drying it into the skillet with oil and garlic. Cooks in the residual water from washing. Cover and steam for just 2 minutes max.

https://www.dropbox.com/s/y688bo6910hjftb/IMG_20170405_173814.jpg?dl=0

https://www.dropbox.com/s/165y1z0zfj1zfmw/IMG_20170405_165545606.jpg?dl=0

https://www.dropbox.com/s/henzu2hxz9wfgvn/IMG_20170405_170820171.jpg?dl=0

https://www.dropbox.com/s/zuwvr72lok9kdlj/IMG_20170405_170925300.jpg?dl=0

https://www.dropbox.com/s/tehx1v6j4daqj82/IMG_20170405_173610.jpg?dl=0

I've never had better or fresher spinach (2 hours from garden to the plate), but I won't lie: the cast iron left a faint gray color in the little bit of water that remained in the pan and also on the garlic. Stainless steel would have been better in this case (don't ban me!)
 
You know Eldon, I feel stronger already!

I may bake spinach in CI someday, but no more steaming!

Baked spinach? I don't know ....
 
Follow up: I confessed in the OP that the cast iron had turned my garlic gray.

Well... today I made the same dish in stainless steel and noticed that the garlic again looked a little gray, leading me to conclude that it's the dark green spinach that is discoloring the garlic, not the CI!

I wrongfully accused the CI and feel pretty guilty about that.:redface:
 
Okay, thanks, but my point was that the garlic darkens in stainless too. Mine does, anyway.

---------- Post added at 01:47 PM ---------- Previous post was at 01:20 PM ----------

I see in other places that CI turns spinach black. Maybe so, but it didn't do that to mine at all, though I was steaming and with only a tiny bit of water, and only for 2-3 minutes.



https://www.dropbox.com/s/tehx1v6j4d...73610.jpg?dl=0


You can at spinach raw, so I don't see the necessity of steaming it more than even 1 minute.
 
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