I cheat by adding it to smoothies. I eat a pound of spinach a week.
Wilted with onion and garlic, or as mentioned, many Saag curries. I’m partial to Saag Aloo
In some form of ravioli
Raw on a sandwich or lightly fried in garlic butter. It’s also great raw with a bit of oil, salt, and pepper, if you’re feeling healthy.
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.
Squeeze the can until it flies up and lands in your mouth.
Raw in a salad. I find cooked spinach to be very unappealing, but raw is delicious.
Just keep in mind that uncooked it’s goitrogenic, which in enough quantity can disrupt your thyroid function, especially as you age.
Getting enough iodine in your diet can offset that.
Got it, adding iodine to my smoothie.
I toss in greek yogurt(high in iodine) for that goodness and some citrus to get the iron from the spinach.
Ah, I didn’t know that about greek yogurt, which I eat a good amount of.
Seaweed is the iodine source I usually think of.
Ooh good to know. I make a lot of quinoa sushi rolls, too. (also with spinach)
Is that quinoa being substituted for rice? If so, that sounds pretty interesting, especially because I stay far away from rice, nowadays.
Yeah, and I just like the texture more. Sometimes I rice up parsnips with the quinoa for a pretty interesting texture/flavor. You can follow sushi rice recipes to prep it. I don’t cook the parsnips.
For filling I matchstick any combo of carrots, cucumbers, SPINACH, beets, peppers, whatever, and let 'em marinate in a tiny splish splash of tamari and sesame oil. Add avocado when rolling. Meat is optional but encouraged, if that’s your thing.
Sounds good; thanks for sharing!
Over here, I’ve been enjoying Vietnamese spring roll wrappers (not fried) to make my rolls, these days. I think maybe I’ll try quinoa as a base next time, in place of my beloved SCO (steel-cut oats).
Japanese gomae
Saag paneer.
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.
This is the best answer but adding spinach to pesto is also pretty good.
Saag aloo also amazing for the potato fans. Never been a big paneer fan myself.
I prefer spinach that I’ve sautéed with a bit of garlic and some olive oil.
Lemon juice too! But yes, this is one of the many great ways to eat spinach
Sautéed in garlic and olive oil is how I cook most things
Squeeze the can in your hand til the top pops off, and just gulp the spinach as it shoots out of the can. Every kid who watched Popeye cartoons has seen this.
Swimming rama for sure.
When I eat storebought pesto I add some blended spinach. After grating some extra permesan on top and adding a bit of EVO I don’t really taste it anymore anyway
onions, potatoes, spinach, egg, done
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?
Based on the ingredients, it sounds like blended in a kinda almost pesto.
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:)
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)
