Spinach Revenge

As a kid, I hated spinach. That was something cows ate, not humans. Popeye told us that spinach was healthy and made you strong. Not! I saw right through that propaganda and just flatly refused to touch it. I even dared to think that Popeye was being paid a commission by the spinach industry.

Well, fortunately, we all have the right to change our opinions and as my culinary interests started to soar, I saw that green stuff in a new light. There's a world of difference between canned spinach and fresh. And, if you season it correctly and do not boil it to death, it can really be enjoyable! If you research this annual herb, you will find out that it is calcium rich and high in vitamin A, dietary fiber, potassium and iron. It contains a fair amount of vitamin C and more protein than most vegetables, too.

When you go to buy your spinach, try to choose the loose variety, rather than the packaged, because you want to make sure the leaves are crisp with a good green color and that they have a fresh odor. The sand must be thoroughly washed out, but do not soak the leaves as this loses some of the nutrients.

This is one of my favorite recipes for spinach--give it a try and please don't overcook it! For Spinach Revenge, you'll need:

1 pound               spinach
2 TB                  olive oil
1/2 ea.               red pepper, sliced
1/4 ea.               red onion, sliced thin
1/2 tsp               garlic, chopped fine
1 tsp                 lemon pepper
1/4 cup               feta cheese, broken up
dash                  salt 

After you've washed the spinach and drained it, remove the stems. Saute the peppers and onions in the olive oil until the onions are transluscent. Add the garlic and spinach, stirring constantly until the spinach gets a little soft. Toss in the feta and spices and let cook 1 minute. Serve warm. If the feta cheese is too strong, you can substitute romano cheese. And as always, a creative cook is a good cook.