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You would want to add the spinach in the last few minutes of cooking so it doesn't get weird I add spinach to stuff often as I don't enjoy eating it raw. I add it last so it has time to just start to wilt and it's fine.
Oh thank heavens you said that. When I read Jade's post, I realized I hadn't read the steps...just bought the ingredients. So when I saw simmer for 45m...I thought oh no...I just didn't want to go buy the "right" stuff.
But thank you Jade for the heads up,....after I read your post I was going to just simmer for a short time. And Elle, ty too, so now I will try to simmer the sauce for 45m and add in the spinach towards the end.
Side note: I'm not sure I'll make it at all, since I've been feeling funky lately...might just freeze the spinach and have canned soup instead.
You would want to add the spinach in the last few minutes of cooking so it doesn't get weird I add spinach to stuff often as I don't enjoy eating it raw. I add it last so it has time to just start to wilt and it's fine.
Yes, you could hypothetically add the greens at the end, but I think the recipe looked like one where the greens were going to be cooked in the sauce for a while. So I would likely skip the spinach for that reason.
I also do not like raw spinach! I prefer it slightly wilted. But I like the other greens more.
Yes, you could hypothetically add the greens at the end, but I think the recipe looked like one where the greens were going to be cooked in the sauce for a while. So I would likely skip the spinach for that reason.
I also do not like raw spinach! I prefer it slightly wilted. But I like the other greens more.
yes, true! Just pointing out that the recipe could be tweaked depending on what they have on hand. Spinach shrinks down SO MUCH! You could put an entire bag in a saute pan and end up with a spoonful at the end
The thing I don't like about raw spinach is the stems. I have a weird thing with textures. if I would take the time to pull the stems off, I would probably be fine. I had a salad last night and mixed in some spinach, arugula, and chard in with romaine and iceberg. That's the best way for me to make them tolerable. I absolutely do not like kale, though, unless it is completely cooked down in something or in a smoothie.
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yes, true! Just pointing out that the recipe could be tweaked depending on what they have on hand. Spinach shrinks down SO MUCH! You could put an entire bag in a saute pan and end up with a spoonful at the end
The thing I don't like about raw spinach is the stems. I have a weird thing with textures. if I would take the time to pull the stems off, I would probably be fine. I had a salad last night and mixed in some spinach, arugula, and chard in with romaine and iceberg. That's the best way for me to make them tolerable. I absolutely do not like kale, though, unless it is completely cooked down in something or in a smoothie.
LOL - for me raw spinach seems to leave a weird film. I mostly like kale cooked, but I can eat it raw only if it has either been massaged, or broken down in a dressing for hours. I don't like non-softened kale were people throw it on a plate and put dressing on it like it is iceberg lettuce. Way too tough.
I cut the sauce recipe in half, and in the last 7 minutes, put the spinach (10oz fresh) in....but added 10 more minutes (uncovered) to the cooking (so the spinach was in for 17 minutes) because I simmered it with the lid on, and it needed thickening (it was still soupy...but still wonderful). I slightly reduced the ginger because I'm not a fan, but I was very surprised at how it all worked together, so if I make it again, I'll put in the called-for amount of ginger. I didn't put the chilis in at all, as I'm not a fan of spicy food.
I have Filipino family members.. Now that you've told us how tasty this is, I think I'll surprise them by making it for them.. Hopefully sometime this fall or winter.
Well, just a heads up: the consistency was like soupy creamed spinach. So I suggest you put the spinach in with about 7 minutes left, keep the lid off, and watch it to get the consistency you want. It was delish, but it didn't look that way to me; although neither did the pics at the link.
Well, just a heads up: the consistency was like soupy creamed spinach. So I suggest you put the spinach in with about 7 minutes left, keep the lid off, and watch it to get the consistency you want. It was delish, but it didn't look that way to me; although neither did the pics at the link.
I think this is where a heartier green would work a little better. You can cook it a lot longer so the liquid mostly disappears! (This is what I did on my accidental take on this recipe, I made it with kale - and cooked for maybe 30 minutes in total till most of the liquid was gone. Could have been longer, I didn't watch super closely. The greens release so much water in cooking, it takes a while to cook out all the liquid)
Yes, if not using taro, I think kale is a better choice than spinach.
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I add spinach to stuff often as I don't enjoy eating it raw. I add it last so it has time to just start to wilt and it's fine.
