Wilted Spinach

I’ve been getting back into having that side vegetable with my meals.  Fiber is no longer a foe of mine now that my digestion is so fluid, and the nourishment of a dark green vegetable is pleasing, especially when it adds so much to the overall meal in terms of flavor and texture. 

Of all the vegetable side dishes, wilted spinach is the quickest, easiest, and perhaps the most delicious.  You don’t have to wash it or cut it up prior to use like you do with other vegetables.  It is profoundly high in micronutrients such as Vitamin K (a valuable and rare substance in the modern diet).  It’s the perfect way to utilize some pan drippings from cooking meat, fish, or in this case – bacon.  If not, cook it up with a nice tablespoon of butter. 

Anyway, here’s me, my first online video, cooking up wilted spinach to accompany my breakfast of brown rice and oxtail stew the other morning.  Hope ya’ll dig it.  For more on wilted spinach, see recipe #69 in 180 Kitchen.

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9 CommentsLeave a comment

  1. Hi Matt,
    thanks for the video. My wife is cooking spinach in similar style every week – and I never liked spinach before.

    An off topic question: what types of pans/cookware do you prefer? (what materials?)

    • I use All-Clad Stainless steel. Cast iron is great for meats. I use non-stick pans only for eggs.

  2. Thanks for the reply!

  3. Matt, what do you use to season your cast iron?

    • Cast iron isn’t as much trouble as some people think. Scrub it really well with Kosher salt and grease it lightly with some olive oil or something. When you use it, clean it out by flashing the hot pan, immediately after use, with water. Scrape all contents with a spatula quickly, then wipe out remaining water and particles with a towel you’re not too attached to. Never scrub or use soap. Then the pans work well and live forever.

  4. What do you mean by flashing the pan? Don’t you run into issues with oil burning given the low smoke point of olive oil?

    • Seasoning is only something you have to do on occasion with cast iron. I find that if you splash water into the hot pan and immediately rid the pan of residue – and do not wash it with a sponge and soap, it stays in excellent condition and does not need seasoning other than occassionally scraping out excess grime with the abrasive kosher salt. Coating it with a light layer of olive oil only after scraping it with salt (say, once a year) was what I was referring to.

    • flashing the pan? flushing the pan?
      I guess, simply adding water to the hot pan to dislodge most of the grime.

  5. […] with the seasoning blend from the last post, and serve it with parmesan polenta (a former post) and wilted spinach (the first 180 Kitchen […]

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