Spinach, Florentine, Popeye Food – It’s all Good!
Marty Martindale

There are two ways spinach is fun: popeye

The first is to watch an old Popeye the Sailor Man cartoon, the feisty, pipe-clenching fellow was created back in the 1930s to make little kids eat their despised spinach. They were taught they would develop muscles like his if they ate all their spinach!

The second fun-take is to empty a full bag of baby spinach and empty the whole thing into a big skillet with some olive oil and a bit of garlic. Set the heat to medium and turn the leaves a few times with tongs. Voila! In almost no time you will have a large skillet almost empty, except for a tiny mound of delicious, wilted spinach leaves.

Spinach gets a better rap these days, and it’s much more welcome in some interesting dishes. It’s also one of the healthiest vegetables available to us.

This healthy green seems to have originated in Persia, now Iran, then moved onward into China, India then northern Euroe, yet it took north Africans to introduce it into Spain. Italy’s Catherine de  Medici, of Florence, introduced spinach  into France when she married their king. Any use of it then was termed, “a la Florentine.”

Spinach is rich in vitamin A, B6, C, E, K, iron, manganese, magnesium, riboflavin and folate,

You can purchase spinach canned, frozen, a larger-leaf variety tied in bunches or baby-leafed sealed in plastic bags. The latter two seem most nutritions and easiest to prepare.

Like any leafy vegetable, purchase it when it is crisp looking and a vibrant green. Use it all as soon after purchase as possible,

Never rinse spinach until you use it. It is also advisable to rinse even the “twice-washed” variety purchased in sealed bags. Blot or spin-dry.


Canned, even frozen, spinach are not as tasty as fresh or bagged. It requires very little cooking. If blanching or sautéing, it it is cooked the minute it becomes limp. Add to soups at the end of cooking.

Cheese dishes
Creamed dishes

Foodsites with spinach recipes:




Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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