Unsure what it is about spinach. Lately, It seems like every time I cook - spinach is involved. More than likely, because it's a-plentiful 'round these parts this time o'year. It's springlike food, to eat it gives you Popeye-esque virility. It's a versitile green - you can steam it, braise it, blanche it, make salads out of it raw......or like what I did this evening.....roll it into tenderized chicken breasts. With out adu, I present:
Le poulet a roulé avec des épinards en vin et sauce aux champignons
> spank > cooking > readymade > skin
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