These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

For an easy meal that is quick and no-cook, try our spinach, ham, and cheddar wraps! A lighter sandwich than traditional ones ...

The effect is caused by the oxalic acid present in the spinach leaves and stems ... It is this second 'cooking' in butter that seems to tame the effects of the oxalic acid. So next time you ...

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

Begin by heating olive oil in a pan over medium heat. Next, add minced garlic cloves to the pan, sauteing them until they ...

The crinkly leaves are thicker than flat-leaf spinach, have a bolder taste, and hold up best for cooking. Be sure to use full-fat coconut milk to make this recipe; its rich, creamy texture is ...

Cook and serve amaranth leaves in a similar way to spinach or Swiss chard - boiled, steamed or fried. They only need brief cooking. The seeds, which are rich in protein and calcium with a mild ...

About Spinach & Mushroom Cannelloni recipe: Warm up with this hearty spinach and ricotta ... Spread some Parmesan cheese & scatter some fresh basil leaves. 2. Season it with pepper and extra virgin ...

Add the shredded spinach and cook over a high heat for about 2 minutes, or until all the water evaporates. Add the dried fenugreek leaves, cream and gram masala and season. Reproduced with the ...

He serves them along with wilted spinach, crispy-skinned salmon ... it’s important to pat the fish skin dry before cooking. Preheat the skillet with oil over moderate heat, and cook the salmon ...