Spinach Recipes

Standard Preparation

Spinach goes wonderfully with butter, cheese, cream, lemon, vinegar, eggs, garlic, dill, parsley, onion, mushrooms, bacon, and fish. Eat younger greens raw in tossed salad and use larger leaves for sautéing or other cooked spinach recipes.

Sautéed or wilted spinach

Wash but don’t dry 9 packed cups spinach (coarsely chopped if leaves are larger.) In a large skillet, heat 1 to 2 tablespoons olive oil, butter, or bacon fat. Add spinach and cook over medium heat, stirring frequently, for 4 to 6 minutes. Leaves should be just wilted and still bright green. Generously season with salt and pepper, sprinkle with lemon or vinegar. J.Gomes

Spinach-ricotta stuffing (for ravioli, manicotti or large pasta shells)

Clean 1/2 lb fresh spinach; wilt or steam; drain of excess moisture and chop finely. In a medium bowl, mix together with 1 cup ricotta cheese, 3/4 cup grated parmesan or romano, 1 egg lightly beaten, 1 clove minced garlic, chopped fresh parsley, scallions, salt & pepper to taste, and a splash of olive oil. J.Gomes

Spinach Frittata

Heat 3 tablespoons olive oil in a large heavy skillet. Saute 1 clove minced garlic and a
few chopped scallions. Add 1 pound washed spinach and cook until wilted. Remove veggies from pan; lightly beat 6 eggs and add to pan along with spinach mixture, 3/4 c parmesan or feta cheese, and some parsley. Stir all together and cook over low heat until frittata is set. Allow to cool slightly and cut into wedges to serve. J.Gomes

Spinach as Dinner Salad

Use young spinach leaves for a dinner salad with bacon, blue cheese, grilled chicken, and vinaigrette dressing. Add spinach to lasagna, stir fry. Puree wilted spinach for cream soup, or finely chop for yogurt or sour cream dip along with green onions, garlic, bacon, and parmesan cheese. J.Gomes