How to Cook Perpetual Spinach (Beta vulgaris var
This Abundant Green Spring Vegetable is Also Known as Leaf Beet
May 4, 2009
Perpetual Spinach or Leaf Beet (Beta vulgaris var cicla) is a delicious, versatile and nutritious crop that is a welcome alternative to leeks and brassicas in the spring.
How to Cook Perpetual Spinach
A large quantity of perpetual spinach will shrink down to a very small volume during cooking:
- Wash the leaves and drain, and then pat them dry with a cloth.
- Heat a little vegetable oil or butter gently in a thick bottomed pan.
- Cut the stalks into short lengths, put into the heated pan, and cook for a few minutes while chopping the remaining leaves.
- Chop the leaves into narrow strips by bundling them together and slicing.
- Add the leaves to the pan in thick layers, adding a little salt between the layers.
- Cover with a lid and cook on a low heat, stirring occasionally.
- The leaves and stalks should be soft after around 30 minutes. If touch stalks or leaves remain, stir well and cook for a little longer.
- Drain the spinach before serving.
This method is the basis of all cooking with perpetual spinach, or it may simply be served as a side dish. Using a good quality, unrefined sea salt such as the French Sel de Guerande considerably improves the flavor of perpetual spinach prepared in this way.
Perpetual Spinach Recipe Idea: Oeufs Florentine.
A delicious and simple lunchtime recipe is Oeufs Florentine prepared with perpetual spinach.
- Cook spaghetti or other pasta to taste. Wholemeal and white pasta are both delicious in this dish.
- Poach eggs in small pan boiling water to which a little vinegar has been added. Allow one ot two eggs per person.
- Mix the pasta with a little salt and extra virgin olive oil, then serve on warmed plates.
- Spoon the hot, cooked perpetual spinach onto the centre of each plate of pasta.
- Drain the poached eggs and place on top of the spinach.
- Serve at once with a little pepper and salt to taste on the eggs.
Perpetual Spinach Recipe Idea: Spinach, Puy Lentil and Porcini Lasagna
This delicious lasagna bake is a lovely dish to serve to vegetarian guests.
- Mix cooked perpetual spinach with cooked puy lentils.
- Add porcini dried mushrooms that have been broken up in a pestle and mortar, and fresh or dried oregano.
- Layer the spinach mix with fresh or no-cook lasagna and a good, thick cheese sauce. Begin with a layer of the spinach and puy lentil mix, and finish with a layer of cheese sauce
- Sprinkle a little grated cheese over the final layer of cheese sauce.
- Bake for 45 minutes in a moderately hot preheated oven (375°F/190°C/Gas mark 5).
Serve with a robust red wine and a salad of spring leaves.
Perpetual Spinach is Easy to Grow
Planted in august in temperate climates, leaf beet or perpetual spinach will overwinter, and then burst into life in the spring from March to May.
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