5 Spinach Recipes
If you have been following my posts about My Patch you will be aware that I have a lot of spinach in my vegetable patches at the moment. This is not an issue for me as I love it and so does my family. It is an incredibly versatile vegetable and I wouldn’t be without it in my garden.
It can be eaten either raw or cooked
It has a long production period (I have a plant that has been producing for over a year)
It is one of the foods considered to hold high level of chemicals – if you enjoy it and can grow your own please you and your family will not be exposed to such chemicals
- It is high in Vitamins K, A C and folate. According to Livestrong.com a 2 cup serving of baby spinach meets over 25 percent of the Recommended Daily Intake for Vitamin C
Ingredients that combine well with spinach include: pine nuts, anchovies, lemon, capers, any protein, feta, ricotta, pumpkin, tomatoes, potato
These are my top ways to enjoy spinach fresh from my vegetable patch:
1. Spinach Dip Recipe
A light, tang snack. Offer it to children as a snack with cut up carrot or capsicum sticks. This is also delicious on baked potatoes
- 2 tablespoons of pine nuts
- 70 grams Feta cheese
- 1/2 cup of plain yogurt
- 150 grams washed fresh spinach
- 1 tablespoon lemon juice
- a pinch of salt and a generous grind of fresh pepper
- Bring a pot of water to boil. Add the washed spinach and cook for 2 minutes. Drain, remove and chop. Remove any large stems
- Brown the pine nuts in a pan
- Put all of the ingredients into a food processor and whiz until smooth.
2. Baby Spinach Salad Recipe
This is a light summer meal or a side that works well served with any meat.
- Baby spinach leaves
- 1 tablespoon pine nuts
- 1/3 cup pumpkin cubed, roasted and cooled
- 2 tomatoes cubed or a handful of cherry tomatoes
- 1 avocado sliced
- Egg Mayonnaise
- 2 teaspoons seeded mustard
- handful of fresh sage leaves
- 1 tablespoon olive oil
Combine the salad ingredients together in a salad bowl.
Whisk the ingredients of the dressing to combine and drizzle over salad prior to serving
3. Baby Food or Spinach Storage Recipe
I cook spinach like this for Cuddles (my 11 month old). It is also a great method for keeping the spinach to use in cooking at a later date. If I was not using the spinach for baby food I would freeze it in slightly larger containers than the ice cube trays. It can be used when defrosted for pesto, dips, pasta etc.
- Freshly picked and washed spinach leaves
- Wash the spinach leaves and remove the stalks.
- Set a pot of water to boil
- Add spinach when water is boiling and cook for 2 minutes
- Remove and add to a blender with a small amount of the water used for the cooking
- Process to a smooth paste and pour into ice cube trays and put in the freezer
- After 12 hours remove from the trays and put into zip lock or plastic bags to store. Label the bags with the ingredients and date and store until required. Use within 2 months.
4. Spinach and Pine Nuts Recipe
A tasty side dish that is very well suited to accompanying pork
- 100 grams of freshly picked spinach leaves washed
- 1 clove of garlic
- 2 anchovies (if you like them) chopped
- 2 tbsp pine nuts
- 1/2 lemon juiced
- 2 tablespoons sultanas
- 1 tablespoon olive oil
- Salt and pepper to season
- Heat a fry pan and add a small amount of oil to the pan.
- Add the oil and then the garlic and the anchovies
- Stir until the anchovy is starting to dissolve
- Add the spinach and the sultanas and stir for a couple of minutes until the spinach is wilted.
- Pour over the lemon juice and season with a pinch of salt and generous grind of pepper
- Place a serving of pork fillet on top of the spinach to serve
5. Prawn, Spinach and Tomato Pasta Recipe
Quick, healthy, tasty
- 300 grams of fresh raw prawns shelled and de-veined (Also good with chicken, tuna, prosciutto or tofu)
- 100 grams of washed and chopped spinach leaves
- 3 garlic cloves chopped finely
- pasta of your choice
- Parmesan cheese
- punnet of cherry tomatoes (roasted if you have the time)
- handful of fresh basil leaves
- Zest of 1 lemon
- 1 chilli finely sliced – with or without seeds depending on your taste. With seeds will be hotter (if kids are eating this meal leave this out)
- Salt and freshly ground pepper to taste
- Put a saucepan of water on to boil, large enough to cook the pasta of your choice
- Prepare the ingredients while waiting for the pasta water to boil. Once the water has boiled add the pasta and cook for the time specified on the pack
- Heat a fry pan, add a small amount of oil and then the garlic (and chilli if you are using)
- Add the tomatoes and cook for a couple of minutes if they have not been roasted. If they have been roasted stir until warmed through
- Add the prawns and cook for a few minutes on high heat until they start to change color. Add the spinach and lemon zest and stir until spinach wilts
- Drain the pasta and add to the pan
- Add the basil and stir through
- Serve with Parmesan cheese and seasoned with salt and pepper
If you are using chicken instead of prawns, add the chicken at Step 4 and cook almost through before adding the tomatoes. If I use chicken I slice it into strips before cooking.
This post is part of a series kindly hosted by Rhonda at the Down to Earth blog. See what is on the mind of others who are a fan of simple, healthy living.
You will find more spinach recipes via the links below and also via my Recipe Index page.
*Images were updated in this post 27/07/2014
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