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By HELEN SMITH
Extension Agent, Home F.conomics
Spinach a delicious and nutritious vegetable, especially when it’s fresh from your garden. Even though we’ve had a rainy season so far and people are late planting their gardens, we should have fresh spinach and lettuce coming up soon.
Preparation
You’ll need to wash spinach several times since sand tends to cling to its crisp, curly leaves. To make the job easier, dissolve a little salt in the water first, or use warm water if the Spinach is to be cooked.
, Continue washing with clean, cold water until sand no longer settles to the bottom of the sink. Drain and pat the leaves dry if the spinach is to be used raw.
The trick to preparing fresh spinach is to guard against overcooking. Cooking it quickly preserves its color and quality as well as valuable nutrients — vitamin A, vitamin C, and iron. You don’t have to add extra water to the pan because the water that clings to the leaves after the spinach has been washed provides sufficient moisture to steam the spinach.
Sauteed Spinach
1 (10-ounce) package fresh spinach
3 tablespoons butter or margarine ' 1 green onion, chopped
1/4 teaspoon sugar
1 /4 teaspoon salt . Lemon wedges (optional)
Remove stems from spinach; wash leaves, and pat dry. Set aside.
Melt butter in a large skillet over medium heat; add green onion, and cook, stirring constantly, until tender. Add spinach, sugar, and salt; cover
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