One of the mysteries of the English language finally explained.
A widely cultivated edible Asian plant of the goosefoot family, with large, dark green leaves that are eaten raw or cooked as a vegetable.
Spinacia oleracea, family Chenopodiaceae
- ‘Drain the spinach, toss in a little extra virgin olive oil and serve with the white bean fritters and lemon wedges.’
- ‘Wash the spinach leaves and steam in a covered pan with just the water on their leaves for 2 mins or until just wilted.’
- ‘The spinach has gone bright green and almost melted into the hot sauce.’
- ‘Mix in the chopped spinach and spicy mushroom mix, then bind together with the egg white.’
- ‘For the main course we chose pork tenderloin wrapped in spinach, parsley and garlic.’
- ‘I almost always order a grilled sole served with green beans or spinach.’
- ‘Cut the cheese into pieces and tuck it among the spinach, then scatter over the gnocchi.’
- ‘Blend spinach and ricotta or cottage cheese in a blender or work together through a sieve.’
- ‘Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds.’
- ‘Her office window overlooks neat vegetable beds, planted with lettuce and spinach.’
- ‘Place the salad leaves in a bowl, lift the bacon from the pan with a draining spoon and add to the spinach.’
- ‘We usually have spinach, yoghurt and a vegetable curry with it as well.’
- ‘I also interspersed these with spinach, so all my spinach seedlings are planted out now too.’
- ‘Spoon a portion of sauce onto the plate and place the spinach next to the pork chop.’
- ‘Rinse the spinach, drain the beanshoots and add them to the dressing, along with the onions as and when they are ready.’
- ‘Natural sources of betacarotene include carrots, spinach, apricots and mango.’
- ‘Although the spinach and carrots have some way to go, the peas are just coming good.’
- ‘Both dishes came with a mountain of fresh vegetables - spinach, carrots and green beans.’
- ‘Similarly, spinach and other leafy vegetables help to rid the liver of toxins.’
- ‘Add the spinach leaves, simmer for 5 min, scatter with coriander and serve with rice.’
Middle English: probably from Old French espinache, via Arabic from Persian aspānāḵ.
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