I can never seem to get through a bag of fresh spinach leaves before they wilt and start to get yucky. My thinking is: Maybe it won't be fresh enough for a salad, but if I saute it and use it in a stir fry or spaghetti sauce, then who cares if it's a little wilted?
But my question is: Am I utilizing the wilted spinach in a smart way, or am I humoring myself? Is the nutritional value of the spinach totally gone by the time of wilting point? Or is it still good, just not AS good as if it were really fresh? And no, I am not talking about gross soggy spinach, just when it's wilted but still otherwise in good shape.
Thanks!
But my question is: Am I utilizing the wilted spinach in a smart way, or am I humoring myself? Is the nutritional value of the spinach totally gone by the time of wilting point? Or is it still good, just not AS good as if it were really fresh? And no, I am not talking about gross soggy spinach, just when it's wilted but still otherwise in good shape.
Thanks!