This is really the right answer. Saag and Palak are the way forward, mix in mustard greens or collards too.
I also wilt it in a wok with garlic and use it as the core component of dumpling or bun filling, combined with tofu, mushrooms, bamboo shoots, onions or whatever else you want.
Yeah, and I just like the texture more. Sometimes I rice up parsnips with the quinoa for a pretty interesting texture/flavor. You can follow sushi rice recipes to prep it. I don't cook the parsnips.
For filling I matchstick any combo of carrots, cucumbers, SPINACH, beets, peppers, whatever, and let 'em marinate in a tiny splish splash of tamari and sesame oil. Add avocado when rolling. Meat is optional but encouraged, if that's your thing.
Over here, I've been enjoying Vietnamese spring roll wrappers (not fried) to make my rolls, these days. I think maybe I'll try quinoa as a base next time, in place of my beloved SCO (steel-cut oats).
Squeeze the can in your hand til the top pops off, and just gulp the spinach as it shoots out of the can. Every kid who watched Popeye cartoons has seen this.
Just a heads up, you can also freeze fresh spinach in the freezer for smoothies! It keeps pretty well because it freezes into individual "chips" that don't stick together unless it thaws. It's excellent if you'd usually be throwing away spinach that was going to go bad. I recommend buying and freezing a large portion immediately in a freezer bag, just so it doesn't get mushy in your fridge.
Depends on the reason you are eating it. A baby spinach salad is the healthy way I like best it's easy enough to eat a 1/2 to 1 pound at a time.
My favorite spinach dish is a Stouffer’s Spinach Soufflé. It's the opposite of healthy. I used to cook it to a soft set and use it as a chip dip. It became my go to dip to replace artichoke dip
Lots of great ways to serve spinach here already. A few more:
Veggie lasagna. Be sure to wilt and squeeze out excess moisture, otherwise you can end up with a soggy lasagna
Strata with bacon
Creamed, and cooked low and slow. Spinach slowly releasing its juices into milk/cream is incredible. Usually with a cheese similar to gruyere or comte. Be sure to grate in some nutmeg. Scratches a similar itch to saag if you want something like that but different
Florentine anything, but I'm partial to omelettes
As with most darker leafy greens, added soup or pesto (or if you have a better term for the non-basil family of uncooked smashed leaf/oil/salt/nut or seed/cheese sauces)
I like it in a tuna salad. I chop up a cup of baby spinach, along with half a carrot and the same amount of telegraph cucumber. Mix a 180g can of tuna in oil through it, add some salt and pepper and it's a pretty good low carb lunch.
When I eat storebought pesto I add some blended spinach. After grating some extra permesan on top and adding a bit of EVO I don't really taste it anymore anyway
If you’d like a recipe, this one is one of our favorites and my husband typically doesn’t like veggies at all. He loves it. (Please ignore that it comes from a meal kit service; this one doesn’t even use any custom spice blends so it’s easy to do on your own. We tried the kit thing slightly before and during COVID but have long since discontinued it.)
the traditional way is to blanch the spinach then press out the water, but I would recommend lightly dry frying it in a nonstick pan to get it cooked and slightly dehydrated with minimal nutrient loss
49 Comments
AbouBenAdhem@lemmy.world · 37 pts · 290d
Saag paneer.
TheAlbatross@lemmy.blahaj.zone · 12 pts · 290d
This is really the right answer. Saag and Palak are the way forward, mix in mustard greens or collards too.
I also wilt it in a wok with garlic and use it as the core component of dumpling or bun filling, combined with tofu, mushrooms, bamboo shoots, onions or whatever else you want.
Anissem@lemmy.ml · 10 pts · 290d
Saag aloo also amazing for the potato fans. Never been a big paneer fan myself.
venusaur@lemmy.world · 7 pts · 290d
This is the best answer but adding spinach to pesto is also pretty good.
manualoverride@lemmy.world · 24 pts · 290d
Squeeze the can until it flies up and lands in your mouth.
HiddenLayer555@lemmy.ml · 24 pts · 290d
By squeezing an entire can until its contents shoot up in the air, catching it with your mouth, and then flexing your uncanny overly defined biceps.
nocturne@piefed.social · 14 pts · 290d
Saag paneer is a great dish. Spinach, spices, and cheese.
tko@tkohhh.social · 12 pts · 290d
Raw in a salad. I find cooked spinach to be very unappealing, but raw is delicious.
JohnnyEnzyme@piefed.social · 9 pts · 290d
Just keep in mind that uncooked it's goitrogenic, which in enough quantity can disrupt your thyroid function, especially as you age.
Getting enough iodine in your diet can offset that.
@Wren@lemmy.today
Wren@lemmy.today · 4 pts · 290d
Got it, adding iodine to my smoothie.
I toss in greek yogurt(high in iodine) for that goodness and some citrus to get the iron from the spinach.
JohnnyEnzyme@piefed.social · 3 pts · 290d
Ah, I didn't know that about greek yogurt, which I eat a good amount of.
Seaweed is the iodine source I usually think of.
Wren@lemmy.today · 2 pts · 290d
Ooh good to know. I make a lot of quinoa sushi rolls, too. (also with spinach)
JohnnyEnzyme@piefed.social · 2 pts · 290d
Is that quinoa being substituted for rice? If so, that sounds pretty interesting, especially because I stay far away from rice, nowadays.
Wren@lemmy.today · 3 pts · 290d
Yeah, and I just like the texture more. Sometimes I rice up parsnips with the quinoa for a pretty interesting texture/flavor. You can follow sushi rice recipes to prep it. I don't cook the parsnips.
For filling I matchstick any combo of carrots, cucumbers, SPINACH, beets, peppers, whatever, and let 'em marinate in a tiny splish splash of tamari and sesame oil. Add avocado when rolling. Meat is optional but encouraged, if that's your thing.
JohnnyEnzyme@piefed.social · 2 pts · 290d
Sounds good; thanks for sharing!
Over here, I've been enjoying Vietnamese spring roll wrappers (not fried) to make my rolls, these days. I think maybe I'll try quinoa as a base next time, in place of my beloved SCO (steel-cut oats).
IAmNorRealTakeYourMeds@lemmy.world · 6 pts · 290d
my recipe that my daughters love.
Blanch spinach (lots of it) blend it with parmesan (non American), walnuts, garlic, nutmeg, mascarpone.
Pour over pasta,
it's so good it's addictive
reallykindasorta@slrpnk.net · 3 pts · 290d
When you say blend it do you mean in a blender or just mix them?
IAmNorRealTakeYourMeds@lemmy.world · 4 pts · 290d
Blender, sorry.
reallykindasorta@slrpnk.net · 2 pts · 290d
got it. Thanks for sharing your recipe!
IAmNorRealTakeYourMeds@lemmy.world · 3 pts · 290d
Keep it secret, Keep it safe. I keep promising my kids that my kitchen is the only place in the world to eat that.
reallykindasorta@slrpnk.net · 3 pts · 290d
Will do:)
mangaskahn@lemmy.world · 3 pts · 290d
Based on the ingredients, it sounds like blended in a kinda almost pesto.
Apeman42@lemmy.world · 6 pts · 290d
I steam it, then puree and mix into the sauce for mac and cheese, to trick myself into eating vegetables.
superduperpirate@lemmy.world · 6 pts · 290d
I prefer spinach that I’ve sautéed with a bit of garlic and some olive oil.
theywilleatthestars@lemmy.world · 5 pts · 290d
Sautéed in garlic and olive oil is how I cook most things
paraplu@piefed.social · 4 pts · 290d
Lemon juice too! But yes, this is one of the many great ways to eat spinach
solrize@lemmy.ml · 6 pts · 290d
Squeeze the can in your hand til the top pops off, and just gulp the spinach as it shoots out of the can. Every kid who watched Popeye cartoons has seen this.
https://www.youtube.com/watch?v=b_ixqHSZUJU
razorcandy@discuss.tchncs.de · 5 pts · 290d
SirActionSack@aussie.zone · 3 pts · 290d
Cauliflower cake with spinach added is awesome.
theywilleatthestars@lemmy.world · 5 pts · 290d
In some form of ravioli
apotheotic@beehaw.org · 4 pts · 290d
Wilted with onion and garlic, or as mentioned, many Saag curries. I'm partial to Saag Aloo
Wren@lemmy.today · 4 pts · 290d
My smoothie:
1 banana
1 handfull of fresh spinach
2 big spoons of greek yogurt
1 big spoon of cashew butter
Squirt of lime juice
Enough almond milk to blend
Ice
optional: protein powder and collagen
Add-ons: berries, matcha, mango, salt, flaxmeal, coconut milk, chia seeds
Wahots@pawb.social · 1 pts · 284d
Just a heads up, you can also freeze fresh spinach in the freezer for smoothies! It keeps pretty well because it freezes into individual "chips" that don't stick together unless it thaws. It's excellent if you'd usually be throwing away spinach that was going to go bad. I recommend buying and freezing a large portion immediately in a freezer bag, just so it doesn't get mushy in your fridge.
worhui@lemmy.world · 4 pts · 290d
Depends on the reason you are eating it. A baby spinach salad is the healthy way I like best it's easy enough to eat a 1/2 to 1 pound at a time.
My favorite spinach dish is a Stouffer’s Spinach Soufflé. It's the opposite of healthy. I used to cook it to a soft set and use it as a chip dip. It became my go to dip to replace artichoke dip
IWW4@lemmy.zip · 3 pts · 290d
The only way I can do cooked spinach in in Quiche.
Other than that I eat it raw as part of a salad or sandwich topping.
paraplu@piefed.social · 3 pts · 290d
Lots of great ways to serve spinach here already. A few more:
klemptor@startrek.website · 3 pts · 288d
Lightly steamed with a little lemon juice, salt, and pepper.
communism@lemmy.ml · 3 pts · 290d
I add it to soups. Sometimes I just have it raw as the vegetable side of a meal
redlemace@lemmy.world · 2 pts · 290d
Boil it and serve it in a bowl, not on your plate. (You can't get all the water out and I HATE it when water seeps out to the rest of my meal)
Ephera@lemmy.ml · 4 pts · 290d
Hmm, I don't add extra water when I cook spinach. I just wash it, fill up my pot with it, throw in salt and a splash of oil, then the kid on top.
After a few minutes, I've got a couple spoonfuls of tasty goodness.
...I did just notice the typo, but I also threw myself away laughing, so I'm keeping it.
shittydwarf@sh.itjust.works · 2 pts · 290d
Japanese gomae
monovergent@lemmy.ml · 2 pts · 290d
Sauteed, spinach soup, or as part of a noodle soup.
sem@piefed.blahaj.zone · 2 pts · 290d
Creamed
spittingimage@lemmy.world · 2 pts · 290d
I like it in a tuna salad. I chop up a cup of baby spinach, along with half a carrot and the same amount of telegraph cucumber. Mix a 180g can of tuna in oil through it, add some salt and pepper and it's a pretty good low carb lunch.
d41@startrek.website · 2 pts · 290d
Raw on a sandwich or lightly fried in garlic butter. It's also great raw with a bit of oil, salt, and pepper, if you're feeling healthy.
bluesheep@sh.itjust.works · 2 pts · 289d
When I eat storebought pesto I add some blended spinach. After grating some extra permesan on top and adding a bit of EVO I don't really taste it anymore anyway
proudblond@lemmy.world · 2 pts · 290d
If you’d like a recipe, this one is one of our favorites and my husband typically doesn’t like veggies at all. He loves it. (Please ignore that it comes from a meal kit service; this one doesn’t even use any custom spice blends so it’s easy to do on your own. We tried the kit thing slightly before and during COVID but have long since discontinued it.)
janus2@lemmy.zip · 2 pts · 290d
spinach pkhali!
the traditional way is to blanch the spinach then press out the water, but I would recommend lightly dry frying it in a nonstick pan to get it cooked and slightly dehydrated with minimal nutrient loss
Doomsider@lemmy.world · 1 pts · 287d
Swimming rama for sure.