In light of his crazy antics, non-translatable language and dreadfully homely girlfriend (sorry Olive), Popeye had one thing going for him: spinach. In fact, there’s really only one thing that separates me from Popeye; aside from the bulging biceps: it’s the differing forms of spinach that we each consume.

To this day, I cannot fathom what Popeye was truly eating. The cans he so easily crushed, and food he devoured, looked more like cow curd…and less like spinach. Regardless, I’m awfully fond of both the cartoon classic and the leafy green.

Spinach is a cool-season crop that belongs to the goosefoot family, such as Swiss chard and beets. It’s a low-calorie vegetable, with a good source of vitamin C, vitamin A, minerals and fiber. For vegetarian and vegans always looking to increase their protein sources, there’s hope. Spinach contains approximately three grams of protein per serving.

Gardeners too are fond of the crop because it’s very hardy and can withstand low temperatures (ahh, the great Northwest). In fact, spinach can be the first garden vegetable planted in springtime, depending upon ground temperatures.

Ideally, the vegetable grows best in cool, moist conditions. Increased temperatures and lengthened daylight, typically around June, cause the plant to “bolt” or go to seed; hindering the plant’s overall growth and production.

The two recipes I decided to work with are Spinach Lasagna Rolls and Creamy Garlic Spinach Soup. Now I understand that it’s July and finally the weather is nice. Having said that, I also know that the last thing some of us want to do is hover over a hot stovetop or oven.

But … on my behalf, I must argue that I personally find myself eating poorer and poorer as the summer continues (i.e. too much snack food and not enough meals). So, I cooked. And yes, I sweated … but the results were well worth it.

The lasagna rolls were a fun take, and much lighter version of your traditional, hearty-heavy pasta dishes. Their preparation and overall cook time was easy, but the assembly was, well, another story. Those slimy little lasagna noodles did not want to cooperate. I swear, I probably rolled and re-rolled each one twice.

To make matters worse, I didn’t have any toothpicks to hold them together. Despite appearances, my rolls were delicious. There was a slight sweetness to the sauce that complemented the cheese and spinach mixture nicely.

Now I was naturally inclined to choose soup as my second dish, because what else works best with pasta? The title of the soup alone makes the dish sound dreamy, but I must say I was disappointed. Not disappointed in the sense that the soup was bad, for it wasn’t. The soup tasted very good. 

Unfortunately, it also tasted very similar to all the other potato soup recipes out there. I guess I was expecting more of a kick from the spinach. Oh well, it was tasty, and it just goes to prove that time and time again, potatoes are taste-bud powerhouses.
 
And now there’s nothing more to say than:
“I'm Popeye the Sailor Man
I'm Popeye the Sailor Man
I'm strong to the finich
Cause I eats me spinach
I'm Popeye the Sailor Man!”


Spinach Lasagna Rolls
8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 T Parmesan cheese
1 cup whole milk Ricotta
1/4 t nutmeg
1/4 t each salt and pepper
Sauce:
2 cups tomato puree
2 T olive oil
4 cloves garlic, minced
1/2 t basil
1/4 t oregano
1/2 cup onions, chopped
1 bell pepper, seeded and chopped
Pinch of red hot pepper flakes
2-3 T red wine
 
In a skillet, sauté onions and pepper in olive oil until the edges take on a little color; add minced garlic, basil, oregano and red pepper flakes. Season to taste with salt and pepper. Add a few tablespoons of red wine, if desired. Simmer sauce for 1/2 hour, while assembling the lasagna roll-ups. Wash spinach. Finely chop, then steam for 7 minutes or microwave until wilted. Drain away any liquid.

Combine spinach with cheeses, nutmeg, salt and pepper. Spread each boiled lasagna noodle with 3 tablespoons of the cheese mixture along the full length and then roll it up. Turn it on its end and place in a baking pan or casserole, sides touching. Pour tomato sauce over the roll-ups. Bake in a preheated 350 degree oven for 20 minutes. Makes 4 servings, 2 roll-ups each.
 
Creamy Garlic Spinach Soup
1/2 lb fresh spinach
2 large heads of garlic, minced
2 large onions, diced
4 medium potatoes, diced
3 cups chicken stock
2 cups heavy cream
2 large egg yolks
8 T butter
 
Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender. Add the chicken stock and diced potatoes. Cook on medium heat for 30 minutes. If you like, you may crush the potatoes as they cook. Add the minced garlic and spinach; simmer for another 10 minutes.

Add the cream. Do not substitute milk or half and half, the soup will be weak. Heat without boiling. In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking. To ensure the yolks don’t curdle, don’t add the hot soup too quickly.

Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened. Do not boil. Add salt and pepper to taste. Remove from heat and swirl in remaining butter. Serve immediately.
 
Sources
www.cooks.com/rec/doc/0,1-41,spinach,FF.html
www.cliffordawright.com/caw/food/entries/display.php/id/15/
 
Jordy’s older brother is getting married this month. Her mother is forcing her to get involved with all the plans.