The cartoon character Popeye is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it. A frequently circulated story claims that this portrayal was based on faulty calculations of the iron content. In the story, German scientist Emil von Wolff misplaced a decimal point in an 1870 measurement of spinach’s iron content, leading to an iron value 10 times higher than it should have been and this faulty measurement was not noticed until the 1930s.

Spinach first appeared in England and France in the 14th century, probably via Spain, and gained quick popularity because it appeared in early spring, when other vegetables were scarce and when Lenten dietary restrictions discouraged consumption of other foods.

In 1533, Catherine De’Medici became Queen of France and fancied spinach so much that she insisted it be served at every meal. To this day, dishes made with spinach are known as “Florentine,” reflecting Catherine’s birth in Florence.

• 1 1/4 cups torn spinach leaves (frozen spinach works well too, but make sure to drain it well)

• 2 tablespoons water

• 1 egg

• 1/2 teaspoon salt

• 1 1/4 cups all-purpose flour

Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly. Place the spinach and liquid in your blender. Add the egg and salt. Cover, and blend until smooth. Transfer to a bowl. Add enough flour to make a stiff dough. Turn dough out onto a lightly floured surface. Knead for 1 minute. A pasta machine is the pasta maker’s BFF.

Just follow these tips for a perfect dough: Use the machine for the final kneading. Run the dough through the widest setting on the machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic. Work the dough through the settings of the machine until the desired thickness is reached. You are a chef !

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641