On 2/5/2018 1:15 PM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 13:04:48 -0500, jmcquown >
> wrote:
>
>> On 2/5/2018 11:22 AM, U.S. Janet B. wrote:
>>> On Mon, 5 Feb 2018 10:49:46 -0500, jmcquown >
>>> wrote:
>>> snip
>>>> I just happen to like spinach, but it's never *truly* on its own.
>>>> Butter, garlic and grated Parm is often involved. When I make
>>>> spinach quiche I add crumbled feta. Fried fresh spinach leaves is
>>>> something I haven't done in years but it's absolutely delicious (and
>>>> different from what you think of when you think of spinach).
>>>>
>>>> Jill
>>>
>>> I always saw it as Spinach-Artichoke Dip. Very nice :-)
>>> Janet US
>>>
>> I love spinach-artichoke dip.
>>
>> Deep fried spinach is something I had at a restaurant in West TN as a
>> "bed" for a broiled chicken breast. It was at O'Charleys Restaurant,
>> where I had once worked as a hostess. I asked, "How did you prepare
>> that spinach?" It was fresh spinach leaves, trimmed of the stems then
>> briefly fried in very hot canola hot oil. Two seconds, maybe three.
>> The leaves float to the top of the fryer when they're done. They were
>> immediately drained then onto the plate.
>>
>> I suspect lots of restaurants are using kelp and kale the same way these
>> days.
>>
>> Jill
> I've seen that done on the Food Network. There's a great deal of
> sizzle and splatter -- stand back
> Janet US
>
Absolutley shake the leaves free of water first. Or pat them dry!

The fried spinach was quite tasty.

Jill