Wednesday, September 20, 2006

The Leafy Controversy Continues


The original Pitch Man

Certainly, not in any way to make light of the human lives that have been gravely affected by this recent outbreak, still, with rampant reports of E. Coli tainted fresh spinach on the rise, one hastens to ask the burning WWPD (What Would Popeye Do??) question that's on everyone's minds these days.

Thankfully, Zoe Singer of At The Greenmarket has some helpful suggestions:

1. Swiss and rainbow chard are the closest to spinach -- sweet but with a similarly chalky mouth-feel. They should be your first choice for most cooked dishes.

2. Dark leafy greens like kale and beet greens are beginning to arrive at the Union Square Greenmarket. Sauté them with garlic and olive oil, but for a few minutes longer than you would spinach ....

Read more of Singer's substitute picks for spinach currently over at New York Magazine.

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