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Red spinach can be eaten fresh or cooked, but does lose some of its red pigment when steamed, sautéed, braised or baked. To maintain the vibrant color use the leaves raw in salads or cook very briefly ad shock in an ice bath. Pair with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles, sesame and soy. Red spinach will keep, dry and refrigerated, for one to two weeks.