I cheat by adding it to smoothies. I eat a pound of spinach a week.
my recipe that my daughters love.
Blanch spinach (lots of it) blend it with parmesan (non American), walnuts, garlic, nutmeg, mascarpone.
Pour over pasta,
it’s so good it’s addictive
When you say blend it do you mean in a blender or just mix them?
Blender, sorry.
got it. Thanks for sharing your recipe!
Keep it secret, Keep it safe. I keep promising my kids that my kitchen is the only place in the world to eat that.
Will do:)
Based on the ingredients, it sounds like blended in a kinda almost pesto.
Boil it and serve it in a bowl, not on your plate. (You can’t get all the water out and I HATE it when water seeps out to the rest of my meal)
Hmm, I don’t add extra water when I cook spinach. I just wash it, fill up my pot with it, throw in salt and a splash of oil, then the kid on top.
After a few minutes, I’ve got a couple spoonfuls of tasty goodness.
…I did just notice the typo, but I also threw myself away laughing, so I’m keeping it.
Saag paneer.
This is the best answer but adding spinach to pesto is also pretty good.
This is really the right answer. Saag and Palak are the way forward, mix in mustard greens or collards too.
I also wilt it in a wok with garlic and use it as the core component of dumpling or bun filling, combined with tofu, mushrooms, bamboo shoots, onions or whatever else you want.
Saag aloo also amazing for the potato fans. Never been a big paneer fan myself.
Bake it into pies and pastries, form it into patties and fry it, add it to omelettes and pastas, turn it into a dip or creamy sauce…so many good uses for spinach. I add it to protein smoothies too.
Cauliflower cake with spinach added is awesome.
Japanese gomae
I prefer spinach that I’ve sautéed with a bit of garlic and some olive oil.
Sautéed in garlic and olive oil is how I cook most things
Lemon juice too! But yes, this is one of the many great ways to eat spinach
the traditional way is to blanch the spinach then press out the water, but I would recommend lightly dry frying it in a nonstick pan to get it cooked and slightly dehydrated with minimal nutrient loss
Saag paneer is a great dish. Spinach, spices, and cheese.
I like it in a tuna salad. I chop up a cup of baby spinach, along with half a carrot and the same amount of telegraph cucumber. Mix a 180g can of tuna in oil through it, add some salt and pepper and it’s a pretty good low carb lunch.
Lots of great ways to serve spinach here already. A few more:
- Veggie lasagna. Be sure to wilt and squeeze out excess moisture, otherwise you can end up with a soggy lasagna
- Strata with bacon
- Creamed, and cooked low and slow. Spinach slowly releasing its juices into milk/cream is incredible. Usually with a cheese similar to gruyere or comte. Be sure to grate in some nutmeg. Scratches a similar itch to saag if you want something like that but different
- Florentine anything, but I’m partial to omelettes
- As with most darker leafy greens, added soup or pesto (or if you have a better term for the non-basil family of uncooked smashed leaf/oil/salt/nut or seed/cheese sauces)
The only way I can do cooked spinach in in Quiche.
Other than that I eat it raw as part of a salad or sandwich topping.
Saag. It’s basically a smoothie, but warm and savory. Throw some potatoes in there, too.
In some form of ravioli
I steam it, then puree and mix into the sauce for mac and cheese, to trick myself into eating vegetables.
Wilted with onion and garlic, or as mentioned, many Saag curries. I’m partial to Saag Aloo
