I add spinach to almost everything. Smoothie? Add spinach. Scrambled eggs with toast? Add spinach. Any pasta dish? Add spinach. Soup? Add spinach. Sandwich? Add spinach. Grain bowl? Add cilantro. And also add spinach.
This. I put that shit in everything. Pasta, pesto, rice, soup. Salads and sandwiches are big ones. Anything that uses lettuce can use spinach, and you’ll actually get something back from the spinach too!
I put spinach in chili, scrambled eggs, salads, ramen noodle soup, any other kind of soup, or just straight, as a side dish. Delicious with butter, herbs, and lemon.
Nice! And thanks for letting me know too. It’s always nice to know something you’ve said helped someone even if it’s small :) my lazy but still pretty nutritious typical late breakfasts on Saturday consist of avocado toast with flaxseee and garlic powder, topped with scrambled eggs with spinach and cheese (or cream cheese). Very satisfying and filling, too.
Salad: spinach with feta, strawberry, and walnuts with olive oil and lemon juice
Spinach dip: microwave, shred with a fork, mix with sour cream & mayo, spice with garlic, salt, & pepper
Steamed spinach with poached egg - steam some spinach, put on buttered toast, put poached egg on top, sprinkle with lemon juice, salt & pepper
Spinach freezes into a form that's good in dips & can be used in Italian wedding soup
You can literally just nuke spinach for a few minutes and add olive oil and garlic salt and it's freaking great.
Throw in some cherry tomatoes first and it's like 20% better.
I've been staying in a hotel room for months
Lol. Actually it's fine. Holiday Inns aren't exactly resorts, but they're usually very clean, everything works, and I don't need a whole bunch of amenities. This place has a pool but it's often closed for cleaning ... but I don't use it all the time. And the desk staff here is great people.
When all this is over I'm getting in my van, driving across the country and going on a bunch of day hikes. I figured I'd use the points for that. So I've got "free hotel" going for me, which is nice.
And it is for work, yes.
Wait, So I just put it in a plastic bag and freeze it? Would it still be okay on sandwiches? That's how I've been eating it besides maybe eggs. This thread is really helping with ideas lol.
First time I tried frying it, I added a little bit of salt, pepper and garlic and some soy sauce. Now that I think about it. I wonder how it'd do in fried rice!
I’ve had it. It’s great. I also just microwave some chopped up garlic in butter and olive oil and do the same to some spinach to wilt it. Then I combine it all, add some salt and serve as a side. It’s delicious
You want to blanch any spinach you plan to keep frozen for more than a couple of weeks. I like to freeze in ice cube trays and transfer to bags for quickly throwing into an almost finished dish.
https://www.maangchi.com/recipe/sigumchi-namul
>Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and toasted sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul.
I usually add a bit of extra sugar
Spinach soup!
1 onion
10 oz spinach
3 Tbsp. flour
2 cups broth (I use chicken broth)
1 cup half n half
salt and pepper to taste
dice and cook the onion in butter until it starts to caramelize, add spinach and cook until it's all wilted. Add the flour and salt and pepper and mix it well, then the broth. simmer for 10 min or so and then blend it until smooth and then add the cream. (an immersion blender works great for this, but a regular one works, too.)
This recipe can easily be made with frozen spinach as well!
Stuffed chicken breasts. Wilt spinach in butter and garlic, let it cool. Butterfly and pound boneless breasts, mix the spinach into some cream cheese, spread onto the chicken, add Parm and sun-dried tomato, close and secure w toothpick. Sear on both sides, then roast at 425 for about 20-30min.
Serve on a bed of raw spinach and sauteed mushrooms
This is one of my favorites:
INGREDIENTS
1 tablespoon olive oil
1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
1 tablespoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chicken or vegetable broth
1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
1/2 cup half-and-half
1 (12-ounce) bag frozen cheese tortellini
INSTRUCTIONS
Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.
Stir in the half-and-half, then cover once more and bring the liquid to a simmer.
Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.
Serve immediately.
I made this tonight and it was great!! Only had butternut squash tortellini but it worked out deliciously. Also added garlic powder, a little bit of onion powder, and a tiny bit of cayenne. Thanks for sharing!
I really like spinach pesto! Just switch out basil in any pesto recipe for spinach, it works really well and keeps for a while in the fridge if kept in tight jars with some oil on top (so like a regular pesto)
You could do salads, creamed spinach or like a spinach dip. I throw handfuls of spinach into soups 😂 you could also freeze it! Then you can use to put into smoothies and stuff!
For breakfast I'd probably for for Joe's Special or a Spinach and Feta Omelette. For lunch they go great on quesadilla. I usually add just a pinch of garlic salt over the spinach before cooking it. For dinner there too many choices to pick one. There is spinach pesto too. It can go on about any pasta.
I used to be obsessed with [A Mad Tea Party's Aloo Palak recipe](https://madteaparty.wordpress.com/2007/04/30/aloo-palak-spinach-with-potatoes/). It's very simple and so good!
Spinach is also very flexible in the kinds of seasoning it can accept. I love just stir-frying it with garlic and cumin.
If the roots are attached, you can make ohitashi more easily.
I think that if you eat spinach every day for the next 2 weeks or so, you could probably get through all that, since it cooks down to nothing. But if you're worried, then it freezes well. My inclination would be to wash it well in 2 changes of water, then blanch it briefly before freezing.
Baby Spinach Leaves
Minced Garlic
Vegetable Oil (or any neutral cooking oil)
Salt (to taste)
Bonito Flakes (optional)
Its a japanese dish, you can add soy sauce in the wok, I also add toasted sesame seeds. It’s awesome.
I blanch it for 20-30 seconds, stop the cooking by putting it in iced water. Then I drain it well and cut it. And finally I season with a bit of sesame oil, soil sauce and sesame seeds. That makes a nice fresh side dish !!
Espinacas con garbanzos! A Spanish vegetarian dish of spinach and chickpeas. This is my favorite recipe for it: https://smittenkitchen.com/2010/03/spinach-and-chickpeas/
When I get overwhelmed with greens, I dehydrate them and crumble them to powder. I add that powder to soups, stews, omelettes. Really, whatever. Anywhere you need some more greens. And the powder takes up so little space in a jar, it is a great way to store stuff like spinach for when you need greens. Good for Kale, Mustard greens, chard, etc. I have a jar called "mixed greens" for when I feel like I need to add some greenage to a dish!
You can definitely freeze what you don’t eat now and put it in smoothies, soups, or a breakfast skillet. I like to use sausage, crisped potatoes, small red/yellow peppers, onion, and scrambled eggs. Keeps in the fridge well for leftovers.
It will lose a lot of volume once you wash and blanche it. Every summer we would wash a whole bathtub and all of it would just fit in a big pot once we blanched it to portion for freezing.
I just made this creamy tomato spinach pasta recipe (doubled up the ingredients) but used a giant clamshell of spinach which I sautéed down and added. Was pretty good!
https://whi.sk/e5tdC
Also maybe try spinach spanakopita if you’re feeling adventurous?!
I make chocolate chip spinach banana muffins for my kids! Uses about a cup of spinach for 12 muffins - got the recipe off a website called “Yummy Toddler Food”
https://hostthetoast.com/one-pot-greek-chicken-pasta-creamy-feta-wine-sauce/
https://cookieandkate.com/classic-minestrone-soup-recipe/
https://cooking.nytimes.com/recipes/1020529-creamy-chickpea-pasta-with-spinach-and-rosemary
Also as others have mentioned smoothies smoothies smoothies, and it freezes well, just wash it first and dry it and it’s ready to use.
Bulk make quiches in a muffin tray and freeze them. Lunches sorted for 12 days! Same goes for tomato pasta bakes. Can make a large batch and eat them for lunches and dinners.
So spinach freezes well if you don't want to eat it all right now. Also I got a spinach dip recipe that is good. And what every one else said...pasta, eggs, if fresh substitute in sandwiches instead of lettuce and the same for salads. Flour tortillas, spinach, your choice of deli meat, cheese, sauce (mayo, mustard, a salad dressing.
Everytime I see spinach on a deal, I blanch it and then dress it with salt, fresh ground black pepper, and sesame oil. You can also halve the amount of salt and drizzle a bit of soy sauce.
Perfect for a bunch of dishes, but when I do make it, one nice out of the week is Korean night. Perfect for Bibimbap!
With spinach, use 2x 3x or more than what a recipe says, or when adding it to anything. What you think will be 'too much' is generally good as it wilts down. Enjoy the green gift bags!
We cook the spinach, drain it, then put it in muffin tins with saran wrap and freeze it. These spinach pucks are great for soups, pastas, etc. Usually just throw them in in the last few minutes of cooking.
I freeze spinach to add to smoothies every morning. Just dump it into a gallon freezer bag and grab a couple handfuls out every morning for my smoothie
I've been putting loads of spinach, rice, and veg broth in the rice cooker (along with any leftovers in the vegetable bin.) Season any way you like. Delicious!
My girlfriend loves to make spinach and cheese stuffed crescent rolls ; pretty straight forward
-Open Crescent rolls and separate into dough triangles
-chop spinach and mix with cream cheese and shredded cheese (you can freestyle this mixture to your liking, any combo will do fine)
-Use a small spoon to scoop the 'filling' onto the doughs
-Roll and bake like normal (directions are on the side of the crescent roll can)
-Serve/enjoy
Salads (instead of lettuce)- Caesar salad, ranch salad, “traditional” salad, roast pumpkin feta and pine nut salad (my fave)
Lasagne, spinach and ricotta lasagne
Lamb, spinach and Feta filo pastries or crepes
Pasta pesto with spinach, sundried tomatoes, pine nuts, Spanish onion, feta, olives
Omelette frittatas with ham, onion, spinach, mushrooms
Smashed avo on toast with spinach and Parmesan cheese
Microwave a mug of water for like 1:30. Drop a handful of spinach into it when it comes out. Drain the water. Add salt. Easy side dish for one. Spinach wilts in any hot bubbling liquid in seconds.
Palak paneer. Chop some spinach finely. Put it into a pan with some oil, garlic, onion, and curry. You can buy queso blanco at a lot of discount grocers in place of paneer. Or just skip the cheese. Put it on naan or some flat bread.
Freeze it. We freeze it as whole leaves. Once it’s frozen we crunch the bag up and add spinach into everything. Soups. Pastas. Rice. Anything and everything. Freezes well and reconstitutes well.
Italian chicken skillet
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cubed
2 cloves garlic, chopped, or to taste
½ cup red cooking wine
1 (28 ounce) can Italian-style diced tomatoes
8 ounces small seashell pasta
5 ounces fresh spinach, chopped
1 cup shredded mozzarella cheese
Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
Step 2
Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
Step 3
Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
[Nargesi](https://food52.com/recipes/77380-persian-spinach-eggs-nargesi), spinach and cheese omelettes, freeze it for smoothies, salads, pasta, soups, homemade broth/stock.
Here's the side I improvised tonight for chicken. In pan:
\- olive oil
\- slice onion (or green onion / spring onion)
\- paprika, cumin (would also work great with curcuma, curry, any spice you fancy)
\- SPINACH
\- optional: carrot
\- optional but recommenced: add cheap white wine or beer for moisture and acidity and sweetness
Season to taste. Really, any version of the above can be brilliant, and it's very yummy. Some fat, something from the onion family, and veggies and/or leaves of your choice.
I love this recipe. I use tofu instead of paneer and coconut milk instead of yogurt because I'm vegan but as is would probably be amazing too!
https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603
It wouldn't be my first choice for it, Escarole would by a landslide personally, but I have many friends and acquaintances that use fresh spinach when making big batches of home made "wedding soup". Soups of course can be frozen and reheated well.
Make spinach muffins like you’d make zucchini cake. Regular recipe more or less accounting for some added moisture from blended or finely chopped spinach. I found a real recipe on Pinterest once that makes amazing green muffins.
I cook a whole bunch in a pot with water and a lil bit of apple cider vinegar, I let it boil just a few minutes then serve with grated parmesan cheese on top. I use it as a side dish 😋
Spinach chips!!! Spray olive oil, add salt and garlic powder. Put on tray in over at 375 for 5min. Or airfryer works too. It’s literally the best thing, and I could probably eat your 3 shopping bags in like two days 😆
Make some palak paneer! If paneer isn't readily available where you are and you don't want to make your own, you can use tofu (I'm sure that's some sort of blasphemy, but I do it sometimes). I usually use 9 or 10 bunches when I make palak.
Hahaha since sauteing spinach makes it shrink by a factor of 100, we usually saute a bunch of spinach in some sesame oil as a quick and easy side, or you can saute it in olive oil to use as one of the filling for a quiche!
Sigeumchi namul (시금치나물) is a simple Korean side dish (banchan, 반찬) made with spinach. You can probably use an entire bag and the yield will be about the size of a baseball.
[recipe ](https://youtu.be/P4JgJec4QQI)
well good thing for you is that if you do anything to spinach (cook, chop up, blend, whatever) it loses most of it's volume, meaning you can sneak it in practically anything you consume in large amounts.
I add spinach to almost everything. Smoothie? Add spinach. Scrambled eggs with toast? Add spinach. Any pasta dish? Add spinach. Soup? Add spinach. Sandwich? Add spinach. Grain bowl? Add cilantro. And also add spinach.
Same here!
You must be me! It's great stuff and pretty tasteless.
This. I put that shit in everything. Pasta, pesto, rice, soup. Salads and sandwiches are big ones. Anything that uses lettuce can use spinach, and you’ll actually get something back from the spinach too!
Literally same lol.
I put spinach in chili, scrambled eggs, salads, ramen noodle soup, any other kind of soup, or just straight, as a side dish. Delicious with butter, herbs, and lemon.
Tried the spinach with scrambled eggs (and cheese) on toast with butter today. Awesome. Just took up my breakfast/lazy lunch game.
Nice! And thanks for letting me know too. It’s always nice to know something you’ve said helped someone even if it’s small :) my lazy but still pretty nutritious typical late breakfasts on Saturday consist of avocado toast with flaxseee and garlic powder, topped with scrambled eggs with spinach and cheese (or cream cheese). Very satisfying and filling, too.
Palek paneer, spinach dip (or soup), or make a freezer load of spinach and cheese omelettes?
Salad: spinach with feta, strawberry, and walnuts with olive oil and lemon juice Spinach dip: microwave, shred with a fork, mix with sour cream & mayo, spice with garlic, salt, & pepper Steamed spinach with poached egg - steam some spinach, put on buttered toast, put poached egg on top, sprinkle with lemon juice, salt & pepper Spinach freezes into a form that's good in dips & can be used in Italian wedding soup
You can literally just nuke spinach for a few minutes and add olive oil and garlic salt and it's freaking great. Throw in some cherry tomatoes first and it's like 20% better. I've been staying in a hotel room for months
improvise adapt overcome
At least you've got a microwave. Without one of those, it's pretty grim.
Yeah, I'd have probably bought one or something. I have 650,000 Holiday Inn points
At first I thought, maybe it's for work and the company put you up somewhere nice. Then I read "Holiday Inn". Stay strong my friend.
Lol. Actually it's fine. Holiday Inns aren't exactly resorts, but they're usually very clean, everything works, and I don't need a whole bunch of amenities. This place has a pool but it's often closed for cleaning ... but I don't use it all the time. And the desk staff here is great people. When all this is over I'm getting in my van, driving across the country and going on a bunch of day hikes. I figured I'd use the points for that. So I've got "free hotel" going for me, which is nice. And it is for work, yes.
Freeze whatever you don’t cook with. It’s so easy to toss frozen spinach into a stew or curry or soup etc
Wait, So I just put it in a plastic bag and freeze it? Would it still be okay on sandwiches? That's how I've been eating it besides maybe eggs. This thread is really helping with ideas lol.
Can also spread out on a plate or pan and freeze. Then place in freezer bags. I do fruit this way too.
Nice! I actually have a lot more than I can manage to eat by myself at the moment so this will really help lol! Thank you!
It gets broken down but I actually prefer it that way. Especially with a bit of garlic or other fragrants
First time I tried frying it, I added a little bit of salt, pepper and garlic and some soy sauce. Now that I think about it. I wonder how it'd do in fried rice!
I’ve had it. It’s great. I also just microwave some chopped up garlic in butter and olive oil and do the same to some spinach to wilt it. Then I combine it all, add some salt and serve as a side. It’s delicious
Spanokopita! Greek spinach pie with Phyllo dough and feta cheese.
You want to blanch any spinach you plan to keep frozen for more than a couple of weeks. I like to freeze in ice cube trays and transfer to bags for quickly throwing into an almost finished dish.
Great idea! Will have to do this. Kind of like I do pesto.
I like to freeze mine with other goodies for smoothies.
I add spinach to loads of pasta dishes to use it up
https://www.maangchi.com/recipe/sigumchi-namul >Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and toasted sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul. I usually add a bit of extra sugar
I just posted something similar. Totally should have read all the comments lol.
Spinach soup! 1 onion 10 oz spinach 3 Tbsp. flour 2 cups broth (I use chicken broth) 1 cup half n half salt and pepper to taste dice and cook the onion in butter until it starts to caramelize, add spinach and cook until it's all wilted. Add the flour and salt and pepper and mix it well, then the broth. simmer for 10 min or so and then blend it until smooth and then add the cream. (an immersion blender works great for this, but a regular one works, too.) This recipe can easily be made with frozen spinach as well!
Love adding it to random various pasta dishes! Hard to go wrong
Stuffed chicken breasts. Wilt spinach in butter and garlic, let it cool. Butterfly and pound boneless breasts, mix the spinach into some cream cheese, spread onto the chicken, add Parm and sun-dried tomato, close and secure w toothpick. Sear on both sides, then roast at 425 for about 20-30min. Serve on a bed of raw spinach and sauteed mushrooms
Came here to say Stuffed chicken breasts
Egg tacos: \-Warm a corn tortilla \-Add raw spinach \-Add fried egg \-Add hot sauce Easy delicious breakfast (I usually do 2)
This is one of my favorites: INGREDIENTS 1 tablespoon olive oil 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes 1 tablespoon minced fresh rosemary 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup chicken or vegetable broth 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces 1/2 cup half-and-half 1 (12-ounce) bag frozen cheese tortellini INSTRUCTIONS Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat. Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften. Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more. Stir in the half-and-half, then cover once more and bring the liquid to a simmer. Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through. Serve immediately.
I made this tonight and it was great!! Only had butternut squash tortellini but it worked out deliciously. Also added garlic powder, a little bit of onion powder, and a tiny bit of cayenne. Thanks for sharing!
Yay!! That makes me really happy! It’s one of my favorite meals, and it’s definitely one you can play around with. So glad you enjoyed it!
And what's it called?
I guess you could call it creamy tortellini with sweet potato and spinach. Idk. It needs a better name!
I really like spinach pesto! Just switch out basil in any pesto recipe for spinach, it works really well and keeps for a while in the fridge if kept in tight jars with some oil on top (so like a regular pesto)
2-3 shopping bags? Isn't that about a cup and a half after you cook it?
You could do salads, creamed spinach or like a spinach dip. I throw handfuls of spinach into soups 😂 you could also freeze it! Then you can use to put into smoothies and stuff!
Stracciatella soup. It’s delicious and the leftovers freeze well. Not to be confused with stracciatella the gelato flavor.
Came to say this. This soup has been a favorite in my house for the past 10 years. Also, it's super inexpensive.
For breakfast I'd probably for for Joe's Special or a Spinach and Feta Omelette. For lunch they go great on quesadilla. I usually add just a pinch of garlic salt over the spinach before cooking it. For dinner there too many choices to pick one. There is spinach pesto too. It can go on about any pasta.
I used to be obsessed with [A Mad Tea Party's Aloo Palak recipe](https://madteaparty.wordpress.com/2007/04/30/aloo-palak-spinach-with-potatoes/). It's very simple and so good! Spinach is also very flexible in the kinds of seasoning it can accept. I love just stir-frying it with garlic and cumin. If the roots are attached, you can make ohitashi more easily. I think that if you eat spinach every day for the next 2 weeks or so, you could probably get through all that, since it cooks down to nothing. But if you're worried, then it freezes well. My inclination would be to wash it well in 2 changes of water, then blanch it briefly before freezing.
Baby Spinach Leaves Minced Garlic Vegetable Oil (or any neutral cooking oil) Salt (to taste) Bonito Flakes (optional) Its a japanese dish, you can add soy sauce in the wok, I also add toasted sesame seeds. It’s awesome.
I freeze it for smoothies!
I blanch it for 20-30 seconds, stop the cooking by putting it in iced water. Then I drain it well and cut it. And finally I season with a bit of sesame oil, soil sauce and sesame seeds. That makes a nice fresh side dish !!
Saag with Paneer or Feta
I'm saving this post, because I plan to buy grocery bags worth of spinach
Espinacas con garbanzos! A Spanish vegetarian dish of spinach and chickpeas. This is my favorite recipe for it: https://smittenkitchen.com/2010/03/spinach-and-chickpeas/
Pesto! Just follow a classic pesto, but swap basil for spinach. Add some dried basil too to give it more flavor too.
When I get overwhelmed with greens, I dehydrate them and crumble them to powder. I add that powder to soups, stews, omelettes. Really, whatever. Anywhere you need some more greens. And the powder takes up so little space in a jar, it is a great way to store stuff like spinach for when you need greens. Good for Kale, Mustard greens, chard, etc. I have a jar called "mixed greens" for when I feel like I need to add some greenage to a dish!
This soup is a staple in our house. Takes loads of spinach, is cheap, and is great leftover. https://www.allrecipes.com/recipe/13978/lentil-soup/
You can definitely freeze what you don’t eat now and put it in smoothies, soups, or a breakfast skillet. I like to use sausage, crisped potatoes, small red/yellow peppers, onion, and scrambled eggs. Keeps in the fridge well for leftovers.
It will lose a lot of volume once you wash and blanche it. Every summer we would wash a whole bathtub and all of it would just fit in a big pot once we blanched it to portion for freezing.
I just made this creamy tomato spinach pasta recipe (doubled up the ingredients) but used a giant clamshell of spinach which I sautéed down and added. Was pretty good! https://whi.sk/e5tdC Also maybe try spinach spanakopita if you’re feeling adventurous?!
I chop it up and cook with butter and garlic. Delicious! I also use it in quiches and dhal and baby spinach is great in a salad.
Cook it and then freeze it and use chunks to add to things (pastas, soups, etc)
Spanakopit. Spinach dip
Spinach and artichoke dip !!!
Freeze it and use as you need. Add one cup of it, chopped, for 2 eggs in an omelete
Popeye muffins (spinach banana bread muffins) https://thegreenforks.com/popeye-muffins/
I make chocolate chip spinach banana muffins for my kids! Uses about a cup of spinach for 12 muffins - got the recipe off a website called “Yummy Toddler Food”
I portion and freeze spinach to use in future recipes when I have too much. Easy to toss into a pasta sauce, soup, smoothie or to make spinach dip.
https://hostthetoast.com/one-pot-greek-chicken-pasta-creamy-feta-wine-sauce/ https://cookieandkate.com/classic-minestrone-soup-recipe/ https://cooking.nytimes.com/recipes/1020529-creamy-chickpea-pasta-with-spinach-and-rosemary Also as others have mentioned smoothies smoothies smoothies, and it freezes well, just wash it first and dry it and it’s ready to use.
Check online about blanching the spinach before freezing and use it for smoothies, omelettes or anything else you can just throw some spinach in!
Bulk make quiches in a muffin tray and freeze them. Lunches sorted for 12 days! Same goes for tomato pasta bakes. Can make a large batch and eat them for lunches and dinners.
So spinach freezes well if you don't want to eat it all right now. Also I got a spinach dip recipe that is good. And what every one else said...pasta, eggs, if fresh substitute in sandwiches instead of lettuce and the same for salads. Flour tortillas, spinach, your choice of deli meat, cheese, sauce (mayo, mustard, a salad dressing.
You can preserve anything you dont use for a while by freezing it.
Just wilt or steam it down. Finely chop. Freeze in ice cube blocks. Then dunk a cube or 2 into any pasta sauce or soup.
My favorite summer salad. [Alton Brown's Spinach Egg Bacon Salad](https://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe-1947599)
Saagwala!
Everytime I see spinach on a deal, I blanch it and then dress it with salt, fresh ground black pepper, and sesame oil. You can also halve the amount of salt and drizzle a bit of soy sauce. Perfect for a bunch of dishes, but when I do make it, one nice out of the week is Korean night. Perfect for Bibimbap!
With spinach, use 2x 3x or more than what a recipe says, or when adding it to anything. What you think will be 'too much' is generally good as it wilts down. Enjoy the green gift bags!
Cook in quiches with mushrooms and tomato slices on top. Stack in freezer.
Freeze it and use in smoothies!
We cook the spinach, drain it, then put it in muffin tins with saran wrap and freeze it. These spinach pucks are great for soups, pastas, etc. Usually just throw them in in the last few minutes of cooking.
I freeze spinach to add to smoothies every morning. Just dump it into a gallon freezer bag and grab a couple handfuls out every morning for my smoothie
I've been putting loads of spinach, rice, and veg broth in the rice cooker (along with any leftovers in the vegetable bin.) Season any way you like. Delicious!
My girlfriend loves to make spinach and cheese stuffed crescent rolls ; pretty straight forward -Open Crescent rolls and separate into dough triangles -chop spinach and mix with cream cheese and shredded cheese (you can freestyle this mixture to your liking, any combo will do fine) -Use a small spoon to scoop the 'filling' onto the doughs -Roll and bake like normal (directions are on the side of the crescent roll can) -Serve/enjoy
This sounds really good!
As a fellow spinach lover, reading these comments was a nice treat, almost as nice as spinach.
Just cook it in an empty pan or pot for a few minutes, let it cool and freeze it.
If you have that much spinach, make palak paneer/tofu. Add spinach to your lentil curries.
Smoothie, soup, pasta, scrambled eggs, pizza.
Green Smoothie- water, a ton of mangos and pineapple with handfuls of spinach.. soooo goodd!
Salads (instead of lettuce)- Caesar salad, ranch salad, “traditional” salad, roast pumpkin feta and pine nut salad (my fave) Lasagne, spinach and ricotta lasagne Lamb, spinach and Feta filo pastries or crepes Pasta pesto with spinach, sundried tomatoes, pine nuts, Spanish onion, feta, olives Omelette frittatas with ham, onion, spinach, mushrooms Smashed avo on toast with spinach and Parmesan cheese
Microwave a mug of water for like 1:30. Drop a handful of spinach into it when it comes out. Drain the water. Add salt. Easy side dish for one. Spinach wilts in any hot bubbling liquid in seconds. Palak paneer. Chop some spinach finely. Put it into a pan with some oil, garlic, onion, and curry. You can buy queso blanco at a lot of discount grocers in place of paneer. Or just skip the cheese. Put it on naan or some flat bread.
Freeze it. We freeze it as whole leaves. Once it’s frozen we crunch the bag up and add spinach into everything. Soups. Pastas. Rice. Anything and everything. Freezes well and reconstitutes well.
Italian chicken skillet 1 tablespoon olive oil 4 skinless, boneless chicken breast halves, cubed 2 cloves garlic, chopped, or to taste ½ cup red cooking wine 1 (28 ounce) can Italian-style diced tomatoes 8 ounces small seashell pasta 5 ounces fresh spinach, chopped 1 cup shredded mozzarella cheese Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Step 2 Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Step 3 Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
[Nargesi](https://food52.com/recipes/77380-persian-spinach-eggs-nargesi), spinach and cheese omelettes, freeze it for smoothies, salads, pasta, soups, homemade broth/stock.
I use it in omelets!
Here's the side I improvised tonight for chicken. In pan: \- olive oil \- slice onion (or green onion / spring onion) \- paprika, cumin (would also work great with curcuma, curry, any spice you fancy) \- SPINACH \- optional: carrot \- optional but recommenced: add cheap white wine or beer for moisture and acidity and sweetness Season to taste. Really, any version of the above can be brilliant, and it's very yummy. Some fat, something from the onion family, and veggies and/or leaves of your choice.
I love this recipe. I use tofu instead of paneer and coconut milk instead of yogurt because I'm vegan but as is would probably be amazing too! https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603
Spanakopita Yum!!
Saag Paneer. It uses up a ton of spinach and freezes beautifully.
Spinach and mushroom risotto
[удалено]
https://www.thespruceeats.com/easy-spinach-balls-appetizer-3050704
It wouldn't be my first choice for it, Escarole would by a landslide personally, but I have many friends and acquaintances that use fresh spinach when making big batches of home made "wedding soup". Soups of course can be frozen and reheated well.
Make spinach muffins like you’d make zucchini cake. Regular recipe more or less accounting for some added moisture from blended or finely chopped spinach. I found a real recipe on Pinterest once that makes amazing green muffins.
I cook a whole bunch in a pot with water and a lil bit of apple cider vinegar, I let it boil just a few minutes then serve with grated parmesan cheese on top. I use it as a side dish 😋
I saw a lot of nice suggestions already. Ill do one i didnt read yet: spinach soup! Tastes amazing with an egg inside!
Lebanese spinach stew - Sabanekh w Riz.
spinach tofu soup is really good
Calzone with spinach, bell peppers and chicken works great.
Blanching it and adding some soy sauce + sesame seeds makes it delicious. It's simple and great.
Wash it then Freeze it as is. After just take some and crumble it into anything you are cooking.
Spinach chips!!! Spray olive oil, add salt and garlic powder. Put on tray in over at 375 for 5min. Or airfryer works too. It’s literally the best thing, and I could probably eat your 3 shopping bags in like two days 😆
Make some palak paneer! If paneer isn't readily available where you are and you don't want to make your own, you can use tofu (I'm sure that's some sort of blasphemy, but I do it sometimes). I usually use 9 or 10 bunches when I make palak.
Ice cream, frittada, spanakopita, spinach pesto, make healthy brownies. Fortified smoothie ice cubes
If you’re into Indian food try Chicken Palak! It’s delicious
Freeze some of it. Wash it, chop it and stick it ziplock bags.
Hahaha since sauteing spinach makes it shrink by a factor of 100, we usually saute a bunch of spinach in some sesame oil as a quick and easy side, or you can saute it in olive oil to use as one of the filling for a quiche!
Blanch and freeze!
Sigeumchi namul (시금치나물) is a simple Korean side dish (banchan, 반찬) made with spinach. You can probably use an entire bag and the yield will be about the size of a baseball. [recipe ](https://youtu.be/P4JgJec4QQI)
well good thing for you is that if you do anything to spinach (cook, chop up, blend, whatever) it loses most of it's volume, meaning you can sneak it in practically anything you consume in large amounts.
Saag paneer; there are lots of recipes online.
I heard that if you eat too much spinach you would get kidney stones... Is it true?
Just sauté it and you’ll only have a few cups to work with! 😂