Looking to find out how to store spinach so it stays fresh all week long? You have come to the right place! This is one vegetable that I always have on hand for quick “veggie-loading” and is in many of my recipes. So, why does spinach go bad so quickly? Moisture. Veggies by nature have a high water content, so when it comes to how to store spinach so that it stays fresh, we are working on keeping the moisture in the container you are storing the spinach in as minimal as possible. It can vary based on how fresh the spinach is when you buy it, but this method almost keeps my spinach fresh in the fridge for 5 – 7 days. You will need a big container with a lid and sheets of paper towels. Line the bottom of your container with dry paper towels. Layer your dry spinach in the container on top of the paper towel. Dry is the keyword here. The paper towel is there to absorb the moisture naturally released from the spinach and slow the rotting process. However, if you put wet spinach in the container, the towel will become full of that water and won’t be able to absorb extra moisture. So make sure your spinach is as dry as possible before putting it into the container. Take the time to remove any bad leaves. You want to avoid putting any leaves of spinach that might be already be starting to rot in your container. These will let the rotting process start into the container and will cause the rest of your spinach to go bad faster. Lastly, close the lid and store the spinach in the refrigerator. Spinach is okay at room temperature for awhile, but to keep it fresh and slow the rotting process, you will definitely want to store it in the fridge for the week. I used my ridiculously beautiful spinach from The Chef’s Garden as my base for this creamy meal. I combined the spinach with a little sweet onion, white mushrooms, garlic, vegetable broth, and some luscious coconut cream. I also added in my cute kalettes from The Chef’s Garden as well. This meal is a unique comfort food option. I highly recommend it! How do you store your spinach? Do you have any tips? I would love to hear them!
- 2 tbsp Olive Oil Garcia De La Cruz
- 3 Chicken Breasts
- 1/2 Sweet Onion, Chopped
- 8 oz White Mushrooms
- 6 cloves Garlic
- Baby Spinach Farmer Jone's Farm at The Chef's Garden
- Baby Kalettes Farmer Jones Farm at The Chef's Garden
- 1 head Broccoli
- 1 cup Garbanzo Beans
- 1 cup Vegetable Broth
- 1 cup Coconut Cream
- 1 tbsp Coconut Aminos
- 2 tbsp Arrowroot Starch
- 1 head Cauliflower, Riced
- Peppercorn Black Spicely Organics
- Heat oil in a large pan over medium heat. Add chicken pieces to the skillet with salt and pepper. Fry for 3-5 minutes. Turn chicken and add garlic; continue cooking for another 3-5 minutes, stirring often.
- Add onion and cook for about 5 minutes, stirring often.
- Add mushrooms; cook for another 5 minutes, continuing to stir often to ensure even cooking.
- Add broccoli, garbanzo beans, vegetable broth, coconut cream, and coconut aminos; stir to blend.
- Reduce heat to medium-low, continue to cook mixture uncovered for another 10-15 minutes or until broccoli has reached desired doneness.
- In a small bowl or cup, combine arrowroot starch and water. Slowly drizzle arrowroot mixture into pan, stirring to incorporate.
- Once sauce thickens, serve immediately over cauliflower rice, or serve on its own. Enjoy!