Search results
Results from the WOW.Com Content Network
Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia. It is of the order Caryophyllales , family Amaranthaceae , subfamily Chenopodioideae . Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning , freezing , or dehydration .
Basella alba is known by common names including Malabar spinach, vine spinach, Ceylon spinach and Indian spinach. [2] [3] Description.
Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of southeastern Mexico. [4]
View a machine-translated version of the Spanish article. Machine translation, like DeepL or Google Translate , is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Spanish Rice. Similar to our Mexican rice, ... Creamed spinach is a classic steakhouse side dish that is also the perfect way to use up an abundance of dying spinach at home. The creaminess will ...
Trinbagonians, Grenadians, and Dominicans primarily use taro/ dasheen bush for callaloo, although Dominicans also use water spinach. Jamaicans, Belizeans, St. Lucians, and Guyanese, on the other hand, use the name callaloo to refer to an indigenous variation of amaranth, and use it in a plethora of dishes and as a drink ("callaloo juice").
In rural Greece, it is used with spinach, leeks, and chard in spanakopita. "Escalope de saumon à l'oseille" (salmon escalope in sorrel sauce), invented in 1962 by the Troisgros brothers, is an emblematic dish of French nouvelle cuisine. [8] [9] French cuisine traditionally cooks fish with sorrel because its acidity dissolves thin fish bones. [10]
Savory spinach pie is a pastry eaten throughout Southeastern Europe. The filling is made of chopped spinach (sometimes chard ) and usually feta or white cheese, and egg . Etymology and history