<p>How bout some suggestions of how I prepare it?</p>
<p>I don’t generally buy spinach - like it in a salad, use the frozen for dips and such, but locally picked up a bag and would like to try something new with it. Something warm would be great, but all suggestions accepted!</p>
<p>Creamed spinach is something I’ve always wanted to try - but know that it can be really high fat/calorie so anyone have a lighter recipe that tastes good???</p>
<p>I’m stir frying some veggies for dinner - should I throw some spinach in at the end???</p>
<p>Real Simple also had a great way to make it – saute minced ginger (about a half teaspoon) in oil, add your spinach and saute til wilted (about 2-3 minutes).</p>
<p>Yummmmmm to all of the above. I recently had eggs florentine: toasted english muffin, blanched spinach on that, poached egg, hollandaise sauce. Better than eggs whatchamacallit with ham. The sauce was very nice with the spinach.</p>
<p>I love it sauteed with lots of garlic and a little EVOO too.</p>
<p>I use spinach as a bed for a lot of things. Fish, poached eggs, ravioli, any meat, other veggies. I toss with a little oil, salt it and microwave on each plate until wilted. </p>
<p>I love it tossed with pasta in EVOO or light cream based sauces. Linguini, spinach, red pepper flakes, garlic and the oil. Yum!</p>
<p>I enjoy fresh spinach. I like to spread a wedge of Laughing Cow Cheese on a carb-smart tortilla, add a couple of pieces of turkey, several leaves of spinach and roll it up. Add baked chips and an apple on the side and you’ve got a healthy lunch. Yum!</p>
<p>My favorite way to cook spinach is from Bittman’s The Best Recipes in the World. It couldn’t be simpler. Either boil it for 1 minute or steam it for four (in one Tb of water in a saucepan with a tightlid or over water with a steamer.) When it’s cooked, drain it and chop it up coarsely. Add lemon (at least half a lemon) and olive oil (at least a tablespoon) to taste and some salt and pepper. Traditionally you serve this cold with lemon wedges, but I just serve it warm as a vegetable. (It’s good with other greens too, you just have to cook them longer.)</p>
<p>Another easy recipe from the same book is with Coconut milk.</p>
<p>Combine 1 cup coconut milk, 1 tsp ginger, a small minced chili or some red pepper flakes. Bring to a boil and add a pound of spinach. Cook 5-10 minutes. Taste adjust seasoning add salt if you wish, chop it up if you wish. If you like you can also add a curry powder or garam masala mixture to the coconut milk.</p>
<p>Just another use for spinach–a friend taught me to throw some in to any homemade spaghetti sauce. Adds some pretty color as well as all that good vitamin/iron stuff.</p>
<p>I hope you found what you were looking for, but here is what I did when I accidentally left a bag of spinach in the crisper for a bit too long. It wasn’t mushy-gushy, but the leaves were a bit bruised, and I didn’t really have a plan for it, so I almost tossed it out. That nights dinner was chili in the crock pot, and decided I just couldn’t bear to toss out such a pricey item that really wasn’t spoiled, but would be by the time I had time to prepare it as a stand alone dish. So…I pureed it with a tiny bit of chicken broth and canned tomatos, and tossed it into the chili. No one was the wiser, and my youngest proclaimed it the best chili ever. Hee hee. Little did he know he was getting a big dose of spinach in every spoonful. Next time I am throwing in some pureed carrots for good measure.
Good luck.</p>
<p>Agree with all…I wilt with olive oil and garlic, I add to my marinara and bolognese sauces, I add to salads and soups (love Italian wedding soup), make spinach salad with hot bacon dressing, chop it up and add to scrambled eggs…so many, many things to do with Spinach and as my mother used to say when we were little “it’s good for you.” I generally keep it around.</p>
<p>Well, I added to my stir-fryed veggies and it was good! It sure wilts down. It does have a distinct taste that takes a bit getting used to, but I saved the leftovers for my lunch tomorrow. Still have spinach left so will keep in eye on these recipes for tomorrow night!</p>
<p>I bought it with the intent to use it in a morning veggie omelet, but forgot I had it and make enough steel cut oats for a few days. So, the veggie omelet is on hold. :)</p>
<p>Saute mushrooms in olive oil with garlic, in a larger saute pan. Add a couple of teaspoons of cours-grained mustard and stir, add spinach and put on lid. Finish off with a handfull of grated parmesan cheese and toasted breadcrumbs, toss and serve.</p>
