"I'm strong to the finich, ‘cause I eats me spinach, I'm Popeye the Sailor Man!"
It’s a refrain from my childhood … along with punchlines and catchphrases from all the children’s cartoons of the time. (Hong Kong Phooey, Scooby Doo, The Hair Bear Bunch, Tom and Jerry.).
Amazing how much one takes for granted growing up.
I was never quite sure whether I liked Popeye the Sailor Man. I certainly would watch it, and even had a 45 E.P. with his theme music song on it. But I wasn’t sure about the eternal love triangle with Olive and Bluto and the essential premise that eating spinach would make you grow strong.
In fact, I don’t think we ever ate spinach as kids. It was not on the menu. And if it did appear, then it was hideous over boiled straggly mass.
Now … as one gets older … tastes change.
I think my first forays into Europe changed things for me ... living in Belgium, and falling in love with creamed spinach which was a dietary revelation, along with most things to be honest.
It’s the magic of cooking isn’t it. Take random ingredients which together may not excite the taste buds and then create something fabulous from them.
Of course in this technological age, some pitfalls have fallen by the wayside.
Photo © Rob Jones
Frozen blocks of spinach are a big plus. They take away the possibility of waterlogging the spinach and turning it into a green smear.
For this highly enjoyable snack, I sautéed some onions and garlic, popped in the spinach and covered the pan to let it steam. Once all the blocks are melted, a good stir, then I swapped out cream for Greek yoghurt, with a little pepper and salt to season.
Some recipes talk of adding dill, or other Mediterranean herbs, but I don’t think it’s needed.
I added a topping of fried off lardons, garlic, celery and pine nuts. A squeeze of lemon.
I’ll leave you with a Popeye fact:
Popeye once told his nephews that he was descended from Hercules who originally got his strength from inhaling garlic.
Don’t try this at home.
R