Our Feed Me Fresh curriculum features green leafy vegetables during the month of November.
Spinach is a big hit here this time of year. We still have beautiful spinach greens growing in many of our garden beds. Spinach tolerates cold weather, it even gets tastier as the temperature drops.
Spinach is an easy and versatile ingredient. You can eat it raw in a salad. You can toss small spinach leaves into some warm chicken soup and it will easily melt in, adding color and nutrients.
Spinach cooks down to a very small amount, and it doesn’t take a lot of heat to do it.
This spinach and cous cous recipe is easy to make with children in the classrooms and they love it. The aroma of garlic was in the air.
Recipe: Spinach with Couscous
1 large bunch of spinach- 3 cups or more
2 cups cooked cous cous
1 clove garlic
1/2 cup cream
sprigs of fresh dill and chives
pinches of salt and pepper
2 tablespoons of olive oil
Chop garlic in chopping jar
Prepare spinach by removing tough stalks, leaving tender ones behind, tear spinach into medium sized pieces
While children are preparing spinach, heat oil in electric frying pan.
Add garlic to pan and saute
Add prepared spinach to warm oil
Measure and add couscous and cream
Harvest, tear and add herbs, continue to warm in pan
Roll and squeeze some orange juice
Add juice and then pinches of salt and pepper