The Lemon Fool

I’ve always found spinach to be a difficult leaf. Too often it’s a wet, unappealing mess.
This worked well:
Heat some good quality olive oil and add crushed garlic and finely chopped ginger - fry to properly soften but don’t allow to burn. Add spinach leaves and a handful of pine nuts; wilt the leaves tossing constantly to mix.

Best wishes,
Steve

chop and add to soups, curries, stews (frozen and even canned can be used for this)
for fresh, sauté with garlic/oil/butter, dash of white wine/vinegar, or just add to salads with oil/balsamic or the dressing of your choice.

Had some spinach in my lunch today - as a salad ingredient to accompany a rollmop and spud salad.

The suggestions posted here sound nice. I've found a few ways to cook spinach nicer than the unappetising mess I remember from childhood. The OP is clearly one such way to make something nice of it. What I've never found is a recipe where spinach as an ingredient outshines alternative green leaf veg. Or even sometimes a brassica alternative.

For a truly gorgeous dish featuring spinach, I'd nominate the florentine crepes, served as a wonderful starter at my favourite Italian restaurant.

UncleEbenezer wrote:Had some spinach in my lunch today - as a salad ingredient to accompany a rollmop and spud salad.

The suggestions posted here sound nice. I've found a few ways to cook spinach nicer than the unappetising mess I remember from childhood. The OP is clearly one such way to make something nice of it. What I've never found is a recipe where spinach as an ingredient outshines alternative green leaf veg. Or even sometimes a brassica alternative.

For a truly gorgeous dish featuring spinach, I'd nominate the florentine crepes, served as a wonderful starter at my favourite Italian restaurant.

Spinach and feta filo pie is a good one focusing on the main ingredient.

James wrote:Spinach and feta filo pie is a good one focusing on the main ingredient

Mmmm feta.

My contributions I have made spinach in béchamel, bit like creamed spinach but not so dairy. Usually just add a few frozen chunks to casseroles and curries.

For a light , healthy lunch, blend raw spinach with olive oil, garlic and sea salt. Warm through and drizzle over farfalle pasta or whichever you prefer and finish with generous grating of parmesan.

Put it in a pan with a knob of butter, some fresh grated nutmeg, a little salt and pepper, a splash of water and a tight fitting lid. Heat it up slowly before bringing it to a gentle boil but do check it and just wilt it, no need to overcook it and don't use too much water. If it is needed to add to mashed or creamed potatoes for instance,remove the spinach and reduce the cooking liquid to retain all the nutrients and flavour, which is what I always do in any case. I grow swiss chard in the garden and use that instead. Frozen spinach is excellent if you can find it! The chard stalks are cooked apart for another dish.

john

I always have some frozen spinach in the freezer and add it to curries, easy, delicious and nutritious.

My local Sainsburys usually has it in stock.

John

I like it as a salad leaf so normally have a bag kicking about if I need to add a bit of colour to eggs or the like
The frozen bags are great if you need it in bulk for cooking

Frozen spinach is great for curries, eg potato and spinach, spinach and lamb/chicken etc.

john