A flavorful and versatile vegetable, perennial spinach is worth more than it's calories, and it serves as an excellent side vegetable with a variety of cuisines. Even when they're not in season, you can prepare a delicious dinner using fresh spinach. Versatile as it is, spinach pairs perfectly with many different cuisines. They're especially good with Italian sausage, other spicy Italian fare, and also with creamy sauces such as Italian Alfredo sauce. Here are some ways to serve this versatile vegetable.
Raw in a salad: Perpetual spinach seeds can be mixed with any summer vegetables and tossed on top of salads for a zesty, bright flavor. The flavor of perennial spinach is close to that of fresh English spinach but more reminiscent of the flavor of young green leaves. Young leaves are often delicious raw in sandwiches and salads. Older leaves can be simmered and served as a vegetable as an alternative to real spinach in any recipe that calls for it. A delicious accompaniment to pasta, soups, and stews, it's also a wonderful ingredient in its own right.
Used in a soup: Nothing brings out the flavor of potatoes and chard like the hearty flavors of perennial spinach seeds. Like chard, it can be used in a variety of soups, stews, and casseroles, however it pairs best with Italian sausage and Italian cream sauce. Sow seeds in smaller amounts during the summer to avoid over-sowing. After the warmer weather, continue to sow until the cold weather approaches. If the card has been used prior to freezing, continue to use it within the last twenty-four hours before harvesting to lock in its flavors.
Used in a Casserole: Fresh or young leaves make a wonderful, colorful addition to many casseroles, especially when they are thinly sliced. Mix them with chicken, shrimp, and scallions, then top with your favorite ingredients. Perpetual spinach goes great with potatoes, garlic, and cheese, too. If you're trying to decide what type of casserole to make, think about how it would go well with green leaves rather than red, and with creamy or rich sauces instead of plain mild.
Used in a Soup: Last, but certainly not least, let's talk about how to use the green leaves in a soup. Any kind will do, but I encourage you to try perennial spinach seeds because of their unique flavor. Any soup that calls for stewing raw vegetables in water will do well with these. The chard will cook down as it simmers, adding a lovely flavor along with it. And you can always add a little bit of extra hot water, since that will bring out even more flavor in your soup.
As a salad: Last, but by no means least, let's talk about how to incorporate perpetual spinach into your daily salad. Since these seeds are quite small, it's not difficult to create a nice-sized salad by adding about a half cup of chopped fresh chard leaves to a medium bowl of mixed greens. Toss in a couple of teaspoons of your chosen seeds and some chopped, finely crumbled, baby carrots (remember to keep the baby carrots whole, so that they don't get cooked in the salad. Some baby carrots may be frozen in an appliance container, so look for those choices if you don't already have them.)
You could serve this with a tossed salad of baby carrots and croutons, or even with crackers, if you happen to have some lying around the house. If you happen to be looking for a tasty accompaniment to your pasta dish, too, then spinach seeds make a fantastic addition to my alfredo sauce. For a really healthy, delicious meal, try serving your pasta with steamed baby spinach seeds.
These are by far the best ways to use your eternal spinach. With a little bit of experimenting and trial and error, you'll find dozens of delicious ways to use your new, unused seeds. Try them all to find your favorite way to use your permanent spinach! Enjoy! Note: This information is for informational purposes only. Always talk to a garden center's salesperson for more information regarding seeds and plants.