Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing ... squeeze the water out, then divide into serving portions in freezer ...

Clean your spinach leaves before using them in this recipe. To properly remove dirt and debris, rinse the leaves under cool water for two minutes. Dry them in a salad spinner, or pat them dry with ...

Head cook Dietmar Dorner has let us into the secrets of his venison recipe. Start with the ... Then blanch the spinach in salted water and let excess water drain off. Carefully lay out on a ...

Keep aside. Blanch the spinach and make a puree with little water. Keep aside. Heat 2 tbsp oil in a large saucepan or a kadhai over medium heat. Add the bay leaves, cumin seeds. Add the onion and ...