I cheat by adding it to smoothies. I eat a pound of spinach a week.
Swimming rama for sure.
Saag paneer.
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.
Saag aloo also amazing for the potato fans. Never been a big paneer fan myself.
This is the best answer but adding spinach to pesto is also pretty good.
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.
This really is the only answer. Spinach had been eaten like this for almost 100 years.
Lightly steamed with a little lemon juice, salt, and pepper.
Squeeze the can until it flies up and lands in your mouth.
Saag paneer is a great dish. Spinach, spices, and cheese.
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 in enough quantity 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).
Wilted with onion and garlic, or as mentioned, many Saag curries. I’m partial to Saag Aloo
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
I steam it, then puree and mix into the sauce for mac and cheese, to trick myself into eating vegetables.
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.
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
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
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.
Saag. It’s basically a smoothie, but warm and savory. Throw some potatoes in there, too.
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
When you say blend it do you mean in a blender or just mix them?
Based on the ingredients, it sounds like blended in a kinda almost pesto.
Blender, sorry.
got it. Thanks for sharing your recipe!
Keep it secret, Keep it safe. I keep promising my kids that my kitchen is the only place in the world to eat that.
Will do:)
