I cheat by adding it to smoothies. I eat a pound of spinach a week.
Japanese gomae
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 add it to soups. Sometimes I just have it raw as the vegetable side of a meal
Creamed
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.
Lightly steamed with a little lemon juice, salt, and pepper.
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.)
deleted by creator
Cauliflower cake with spinach added is awesome.
Sauteed, spinach soup, or as part of a noodle soup.
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
Wilted with onion and garlic, or as mentioned, many Saag curries. I’m partial to Saag Aloo
Saag paneer is a great dish. Spinach, spices, and cheese.
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.
Swimming rama for sure.
Raw in a salad. I find cooked spinach to be very unappealing, but raw is delicious.
Just keep in mind that uncooked it’s goitrogenic, which can disrupt your thyroid function, especially as you age.
Getting enough iodine in your diet can offset that.
@Wren@lemmy.today
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.
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.
Ooh good to know. I make a lot of quinoa sushi rolls, too. (also with spinach)
Is that quinoa being substituted for rice? If so, that sounds pretty interesting, especially because I stay far away from rice, nowadays.
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.
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).
