If there is one green vegetable that is the most versatile standby in my kitchen, it has to be spinach.
Their tender leaves are available year-round in the market and they can be cooked in endless ways to match up with all different cuisines and dishes.
I am particularly fond of adding spinach to other dishes, like eggs, soups, and stews. Since it is our commitment to eat something dark green at every dinner, I am always on the lookout for ways to add greens to something else so I can have a one-pot meal that requires less cleaning up at the end of the night.
Spinach is also one of the quickest-cooking greens out there so your dinner can come together in a snap.
If I am serving my spinach next to roasted chicken, broiled salmon, or inside a spinach & pepper quesadilla, it just needs a few minutes in a hot skillet with a dash of olive oil and perhaps a splash of water to become perfectly cooked.
Spinach is delicious raw, but its texture is not for everyone. Have you ever eaten spinach and sort of felt like you were eating fine grains of chalk? For some scientific reason {that I don’t plan on researching} this is one of spinach’s quirks. I usually mix baby spinach raw with other greens so at least I don’t notice it that much.
I think spinach tastes especially great in these dishes:
- Enchiladas with black beans & cheese
- Curried lentil soup
- Omelettes and frittatas, or eggs in general
- Stir-fries and noodle soups
If you want to serve up a simple side dish of sauteed spinach, I highly recommend pairing it with some garlic and olive oil. Other things that taste delicious to sprinkle over your spinach are:
- Goat cheese
- Toasted slivered almonds
- Shaved parmesan cheese
- Chopped black olives
This is our ode to Spinach, but we’d love to hear from you….what is your favorite way to eat these delicious greens?
