FRESH spinach... in bags or loose vs. boxed frozen spinach that recipes always seem to call for.
Question: have u ever switched fresh for frozen? I'd rather cook with fresh. I just don't like frozen. I tried a box once, and it tasted like... phew.... fish.
For example: a spinach dip recipe calls for box of frozen, thawed.
(Or any recipe that calls for it...there are so many.) When can you or CAN you use fresh? (Must I cook it first...maybe that's it!!??)
I never want frozen. But I want the 100,000 dishes that call for it.
Anyone else out there like me and have you had success switching for fresh?? Thanks. PS: Also: if you have any fresh spinach recipes, I'd love to have em. ~ Brenda