Just arrived in my latest (and last!) ------stan country. Fresh spinach isn't available (at least recently) and the availability of frozen spinach is sporadic. Is freeze-dried a viable option when it's used in frittatas or quiche or other dishes where it's not the main event? I've used freeze dried bell peppers before with mixed results.
You know to soak them in water, but how about marinating them in this, too?
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)