We grow spinach in our mini-garden. I'm not a fan of frozen. (Not that I've tried it all that much. Seems I remember a fishy taste that threw me off. That was probably a fluke...but since I've already got fresh (OR will buy it in winter), I've been meaning to ask....)
My question is: all the recipes we see everywhere that call for using frozen spinach, anybody tried to substitute fresh (frozen, then thawed) or fresh (steamed and cooled) or ?? I've never frozen fresh spinach, but if it would be just as good....why not? Or would I even need to go that far??
Anybody use fresh spinach in place of frozen spinach enough to say that we could have a fairly general rule that we could usually sub COOKED or one of the above spinaches for store-bought frozen? I'm thinking dips, egg/cheese casseroles, etc. Anyone even ever tried to?
Catbatty Brenda in Oregon