LOOKING for: Fresh spinach dishes

linnea56October 11, 2011

I bought a big bag of fresh spinach. What can I do with it? I'm thinking mostly cooked dishes, because this is too much for salad, and my husband doesn't eat salad anyway.

To start with, I'm having salmon for dinner tonight. Any ideas for how to use spinach with it? THanks!

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lindac

I love "woked spinach"...
I put about 2 or 3 tablespoons of olive oil in the bottom of my wok, add perhaps 2 cloves of garlic and keep warm....not cooking but just warm for a few minutes while you wash the spinach.
Wash and remove the big coarse stems of the spinach....pat as dry as you can with a paper towel, heat up the oil with the garlic, don't burn the garlic....and dump the spinach into the pan and cook turning constantly until slightly wilted....about 1 minute.
Plate it up and squeeze some lemon over each serving and top with fresh grated parm cheese.
Or...put a couple of table spoons in the oil, and heat until the seeds are toasted, add spinach and toss, adding salt and pepper and a squeeze of lemon when just wilted.
Or make a lasagna and have one layer be spinach.

    Bookmark   October 12, 2011 at 4:33PM
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seagrass_gw

Chop a fresh apple (leave the peel on - I like Jonagolds or Gala for this), saute in olive oil (I use a non-stick pan and probably a tablespoon or a bit more of EVOO) with some raisins until the apple is a bit softened and the raisins plump. Add washed spinach with a bit of water still on the leaves. Saute until wilted. Sprinkle with toasted pine nuts. Salt and pepper to taste.

seagrass

    Bookmark   October 13, 2011 at 10:48AM
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Olychick

I saute fresh garlic and chopped hazelnuts in a few tablespoons of olive oil. Pour over the spinach while hot and toss well. Sprinkle on some balsamic or sherry vinegar, salt, pepper and toss again. Serve immediately, but it's still good the next day, just a bit wiltier.

    Bookmark   October 16, 2011 at 9:33PM
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norfy

How about saag paneer? A few other ideas below...

Here is a link that might be useful: Spinach recipes

    Bookmark   November 1, 2011 at 10:24AM
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