A popular students dish over here (adapted for the size of your household):
Fry 500 grams (a pound) of ground beef, diced bacon or a mixture. Sausage of hamburger meat would also work. Chop two large onions (and, usually, half a pound of mushrooms, but we'll leave those out here) and aome garlic, and throw them in with the meat. When those are done, add about two pounds of frozen spinach (thaw in advance if you think you'll be pressed for time). Once this is hot, mix in the contents of a 1/4 pound (roughly) container of cream cheese (garlic and herbs flavoured,if you canget it). Season to taste with salt, pepper, basil and oregano.
Serve over pasta, with a side of tomato salad (in which some raw onion or some spring onions work really well). Do not reheat the remains (as with any spinach dish) - either finish it all or eat leftovers cold ;)
Hm, haven't made that for a while, I should really...
People over here grow up with the warning never to reheat spinach. It has to do with nitrates being turned into nitrites which can be harmful to your health, especially to young children.
Wikipedia says: 'It is sometimes discouraged to reheat spinach leftovers since poisonous compounds would be formed during this process. What's behind this advice is that certain bacteria can grow on prepared nitrate-rich food, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which can be harmful to infants younger than six months. Also, during the reheating, the nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well.'
Fascinating. I've reheated dark leafy greens pretty frequently. I guess the amount of harmful chemicals has been low enough not to be a problem; while I have chronic pain from arthritis and diabetes, I wouldn't attribute that to reheated greens. But I'll keep it in mind in the future.
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Fry 500 grams (a pound) of ground beef, diced bacon or a mixture. Sausage of hamburger meat would also work. Chop two large onions (and, usually, half a pound of mushrooms, but we'll leave those out here) and aome garlic, and throw them in with the meat. When those are done, add about two pounds of frozen spinach (thaw in advance if you think you'll be pressed for time). Once this is hot, mix in the contents of a 1/4 pound (roughly) container of cream cheese (garlic and herbs flavoured,if you canget it). Season to taste with salt, pepper, basil and oregano.
Serve over pasta, with a side of tomato salad (in which some raw onion or some spring onions work really well). Do not reheat the remains (as with any spinach dish) - either finish it all or eat leftovers cold ;)
Hm, haven't made that for a while, I should really...
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Wikipedia says: 'It is sometimes discouraged to reheat spinach leftovers since poisonous compounds would be formed during this process. What's behind this advice is that certain bacteria can grow on prepared nitrate-rich food, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which can be harmful to infants younger than six months. Also, during the reheating, the nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well.'
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