Things to do with Fresh Spinach

Pantry/Crisper Essentials

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Spinach originated in ancient Persia, or today’s Iran, and surrounding countries. From there it crossed into India and then China. It was brought to Europe by the Arabs through Sicily and Spain and had spread to Northern Europe by the 14th century. It was a particular favourite of Catherine de Medici, and as she was born in Florence, many French recipes made with spinach are called ‘Florentine’, such as ‘Eggs Florentine’.

Fresh SpinachSpinach is a rich source of vitamins A, C, and K, magnesium, manganese, iron and folate and a moderate source of the B vitamins, vitamin E, calcium, potassium, and dietary fibre. While rich in iron, raw spinach also contains high levels of oxalates, which block the absorption of calcium and iron in the stomach and small intestine. The iron is best absorbed when spinach is cooked with a source of vitamin C or accompanies red meat.

While there are several cultivars of spinach, the most widely available type is flat-leafed, baby spinach. In some areas, silverbeet (also known as Swiss chard) is also called spinach and can, indeed, be substituted for spinach, especially in cooked dishes, as can kale.

Baby spinach can be eaten raw in a sandwich or salad so features in the entry Cold Salads from the Pantry. For more recipes using fresh spinach enter ‘spinach leaves’ in ‘Search’.

The following recipes can all be made from Pantry Essentials, including Crisper Essential and Standby Vegetables. 

Spinach is also available frozen in individual portions, making it a useful Standby Vegetable. Where indicated, some of the following recipes can be made with frozen spinach, while the recipes in the entry Standby Veg: Frozen Spinach can also just as quickly be made using fresh spinach.

 

Recipes:

Quick Side Salads

Spinach and Apple Salad

Egg and Spinach Salad

Potato, Tuna and Spinach Salad

Spinach and Rice Salad

Stracciatella Soup

Minestra con Spinaci

Spinach with Rice

Pasta with Cheese and Spinach

Pasta with Spinach and Pesto Sauce

Pasta with Beans and Spinach

Pasta with Mushrooms and Spinach

Creamy Mushroom and Spinach Pasta

Pasta with Spinach and Tomatoes

Braised Peas and Spinach with Couscous

Spinach and Potato Curry

Creamy Mushroom and Spinach Chicken

Spinach, Peanut Butter and Banana Smoothie

 

Quick Side Salads

  1. Combine ½ cup spinach leaves with one or two of the following:
  • 2–3 cherry tomatoes, halved
  • 1–2 mushrooms, sliced
  • ½ Lebanese cucumber, sliced
  • ¼ cup carrot, grated
  • ¼ cup capsicum, sliced
  • ¼ cup celery, sliced
  1. Dress with 1–2 tbsp. mayonnaise with 1 tsp. lemon juice, pepper and parsley or chives, or French or Italian salad dressing.

 

Spinach and Apple Salad

  • 1 cup spinach leaves
  • ¼ Granny Smith apple
  • 2 tbsp. chopped nuts (or diced bacon)
  • 1 tbsp. olive oil
  • 2 tsp. lemon juice
  • Garlic granules and dried onion
  • Shredded Parmesan cheese

 

  1. Leaving the peel on, finely slice the apple
  2. Mix apple, spinach leaves and walnut pieces
  3. Stir lemon juice and spices into olive oil
  4. Dress salad with oil mixture
  5. Sprinkle liberally with Parmesan cheese

 

Egg and Spinach Salad

  • 1 cup spinach leaves
  • 1 egg, hard-boiled and chopped (See Eggs for Breakfast)
  • ¼ cup mushrooms, sliced (optional)
  • 1 tbsp. diced bacon
  • 1 tbsp. mayonnaise
  • 2 tsp. lemon juice
  • Dried onion and garlic granules

 

  1. Place spinach and mushrooms (optional) in a 1 litre bowl
  2. Top with diced bacon and chopped hard-boiled egg
  3. Sprinkle with onion and garlic
  4. Whisk lemon juice into mayonnaise and drizzle over salad
  5. Toss lightly

Variation: instead of mayonnaise and lemon juice, dress with 1 tsp. tomato paste and 1 tsp. soy sauce whisked into 1 tbsp. olive oil and 2 tsp. lemon juice

 

Potato, Tuna and Spinach Salad

  • ½ cup canned potatoes
  • 1 cup spinach leaves
  • 1 x 95gm can tuna in oil
  • 1 tsp. basil pesto
  • 1 tsp. lemon juice

 

  1. Steam potatoes to heat through
  2. Drain oil from tuna into cup and whisk in pesto and lemon juice
  3. Place warm potatoes in a 1 litre bowl with spinach
  4. Drizzle with dressing
  5. Add tuna and toss gently

 

Spinach and Rice Salad

  • 1 single-serve microwave rice (preferably brown)
  • 1 cup spinach leaves, chopped
  • 4–6 cherry tomatoes, halved
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. olive oil
  • 1 tsp. lemon juice
  • Garlic granules and pepper
  • Basil and chives

 

  1. Microwave rice as per instructions (approx. 40 seconds)
  2. Whisk lemon juice into olive oil and add garlic and pepper
  3. Place spinach in a 1 litre bowl
  4. Add warm rice and stir through spinach
  5. Add tomatoes and sprinkle with basil, chives and Parmesan cheese
  6. Drizzle with dressing and toss

Variation: substitute ¼ cup instant couscous stirred into ¼ cup boiling water for rice

 

Stracciatella Soup

  • 1½ cups chicken stock
  • 1 egg
  • 1 tbsp. shredded Parmesan cheese
  • Pepper and parsley
  • ½ cup spinach leaves, chopped

 

  1. Beat Parmesan cheese, pepper and parsley into egg
  2. Bring chicken stock to the boil in a small saucepan and set to simmer
  3. Stir chopped spinach leaves into the stock until wilted
  4. Stirring the stock constantly, drizzle the egg mixture into the stock
  5. Remove from heat immediately

Variation: substitute 1–2 portions of frozen spinach for the spinach leaves. Allow to thaw before stirring in the beaten egg at Step 4

 

Minestra con Spinaci

  • 1 tbsp. chopped onion
  • ¼ cup diced tomatoes
  • 125gm can four bean mix
  • 1 cup spinach leaves, chopped
  • 1 cup vegetable stock (optional)
  • 3 tbsp. rice or ¼ cup small macaroni or elbows
  • Basil, parsley and pepper
  • Olive or canola oil

 

  1. In a small saucepan sauté onion with pepper
  2. Add diced tomatoes with herbs and simmer for 3–5 minutes to reduce
  3. Add beans with liquid
  4. Add stock or 1 cup water and simmer for 10–15 minutes
  5. Add spinach
  6. Return to the boil and add rice or pasta
  7. Cover and simmer for 12–15 minutes, stirring occasionally

Variation: substitute 1–2 portions of frozen spinach for the spinach leaves. Allow to thaw before adding rice or pasta at Step 6

 

Spinach with Rice

  • 2 cups spinach leaves, chopped
  • 2 tbsp. chopped onion
  • ¼ cup rice
  • ½ tsp. chicken stock powder (optional)
  • 2 tsp. lemon juice
  • Garlic and pepper
  • Shredded Parmesan cheese (optional)
  • Olive or canola oil

 

  1. In a small saucepan sauté onion with garlic and pepper
  2. Add rice and stir until translucent
  3. Add ¾ cup water with stock powder
  4. Bring to the boil, cover and simmer for 10 minutes
  5. Place spinach over rice
  6. Simmer for another 5 minutes
  7. Stir spinach though rice with lemon juice
  8. Sprinkle with Parmesan cheese (optional)

Variation: 2–3 portions of frozen spinach can be substituted for the fresh spinach. Simmer for 5 minutes at Step 4 and then for 10 minutes at Step 6.

 

Pasta with Cheese and Spinach

  • ½ – ¾ cup pasta
  • 1 cup spinach leaves
  • 2 tbsp. chopped onion
  • Garlic and pepper
  • 1–2 tbsp. shredded Parmesan cheese
  • 1 tbsp. natural yoghurt
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain (and set aside)
  2. In a small saucepan, sauté onion with garlic and pepper until well cooked
  3. Add spinach and allow to begin wilting
  4. Stir in pasta and continue stirring until the spinach has thoroughly wilted
  5. Stir in Parmesan cheese until melted
  6. Remove from heat and stir in yoghurt

Variation: substitute crumbled feta cheese for the Parmesan

 

Pasta with Spinach and Pesto Sauce

  • ½ – ¾ cup pasta
  • 1 cup spinach leaves
  • 2–3 tsp. basil pesto
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. almond meal
  • Garlic granules, dried onion and pepper
  • 1 tbsp. natural yoghurt (optional)
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain, retaining some of the pasta water, and set aside
  2. Place spinach, pesto, Parmesan, almond meal and spices in the large cup of a bullet blender
  3. Add ¼ cup pasta water and liquidise thoroughly
  4. Heat oil in a small saucepan, pour in green sauce and heat through
  5. Stir in pasta until heated through, adding a little more pasta water, if required, to make a creamy sauce
  6. Remove from heat and stir in yoghurt (optional)

 

Pasta with Beans and Spinach

  • ½ cup pasta
  • 1 tbsp. chopped onion
  • 1 cup spinach leaves, chopped
  • 125gm can four bean mix or chickpeas, drained
  • Chilli or paprika, garlic, pepper and parsley
  • Shredded Parmesan cheese
  • Olive or canola oil

 

  1. In a small saucepan sauté onion with spices
  2. Add beans and sauté until heated through
  3. Add ¾ cup water with parsley, bring to the boil and stir in pasta
  4. Simmer for 8 – 10 minutes
  5. Add spinach and stir through pasta
  6. Continue to simmer, stirring often and adding more water if required until pasta is cooked (12–15 minutes in all)
  7. Sprinkle with Parmesan cheese

Variation: substitute 1–2 portions of frozen spinach for the spinach leaves.

 

Pasta with Mushrooms and Spinach

  • ½ – ¾ cup pasta
  • 3–4 mushrooms, sliced
  • 1 cup spinach leaves
  • 1 tsp. soy sauce
  • 1 tsp. tomato paste
  • Shredded Parmesan cheese
  • Pepper, dried onion and garlic
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain (and set aside), retaining some of the water
  2. In a small saucepan, sauté mushrooms with pepper, onion and garlic
  3. Add ¼ cup pasta water with soy sauce and tomato paste
  4. Add spinach and bring to the boil
  5. Add pasta and stir through
  6. Stir in a sprinkle of Parmesan cheese

Variation: 1–2 thawed portions of frozen spinach can be substituted for the fresh spinach

 

Creamy Mushroom and Spinach Pasta

  • ½ cup pasta
  • 3–5 mushrooms, sliced
  • 1 cup spinach leaves, chopped
  • 1 tsp. chicken stock powder
  • Garlic, dried onion, pepper and parsley
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. natural yoghurt
  • Butter or margarine

 

  1. In a small saucepan melt butter with garlic, onion and pepper
  2. Add mushrooms and sauté
  3. Add ¾ cup boiling water with stock powder and herbs
  4. Bring to the boil and add pasta
  5. Set to simmer, stirring often and adding more water if required for 10 minutes
  6. Stir in spinach
  7. Continue simmering until pasta is cooked (12–15 minutes in all)
  8. Stir in Parmesan cheese until melted
  9. Remove from heat and stir in yoghurt

Variations:

  • 1–2 thawed portions of frozen spinach can be substituted for the fresh spinach
  • 2 tbsp. diced bacon can be substitute for the mushrooms

 

Pasta with Spinach and Tomatoes

  • ½ cup pasta
  • 5–6 cherry tomatoes, halved
  • 1 cup spinach leaves
  • 2 tbsp. chopped onion
  • ¼ tsp. chicken stock powder
  • 2 tbsp. lemon juice
  • Chilli or paprika, garlic and pepper
  • Parsley and basil
  • Shredded Parmesan cheese
  • Olive or canola oil

 

  1. Boil pasta until al dente, drain and set aside
  2. In a small saucepan sauté onion with garlic, pepper and a little chilli or paprika
  3. Add tomatoes and sauté until wilted
  4. Add lemon juice, stock powder and herbs
  5. Bring to the boil and add spinach leaves
  6. Sauté until wilted
  7. Stir in pasta and sprinkle with Parmesan cheese

 

Braised Peas and Spinach with Couscous

  • ½ cup frozen peas
  • 2 tbsp. chopped onion
  • 1–1½ cups spinach leaves
  • 1 tbsp. diced bacon (optional)
  • ¼ cup instant couscous
  • ½ tsp. chicken stock powder
  • Pepper and parsley
  • Olive or canola oil

 

  1. In a small saucepan sauté onion with pepper
  2. Add diced bacon and sauté (optional)
  3. Add peas and sauté to heat through
  4. Add ¼ cup boiling water with parsley and stock powder
  5. Simmer until peas are just tender (10–15 minutes) adding a little more water as necessary
  6. Add spinach and sauté until spinach just begins to wilt
  7. Meanwhile, place couscous in a bowl, pour on ¼ cup boiling water and let stand until water is absorbed
  8. Serve vegetables on couscous

Variation: substitute sliced celery for some of the peas

 

Spinach and Potato Curry

  • 1 medium potato, cubed
  • 1 cup spinach leaves
  • 2 tbsp. chopped onion
  • 1 tsp tomato paste
  • ½ tsp. chicken stock powder
  • Garlic, mild curry powder, chilli and coriander
  • Canola oil

 

  1. Boil potato until just tender (approx. 15–20 minutes), drain and retain some of the water
  2. In a small saucepan sauté onion with spices
  3. Stir in tomato paste
  4. Stir in potato and sauté to heat through
  5. Add ¼ cup potato water with stock powder
  6. Simmer until potato is tender
  7. Add spinach and stir until wilted

Variation: 1–2 portions of frozen spinach can be substituted for the fresh spinach. Add frozen spinach at Step 6 and stir through when thawed.

 

Creamy Mushroom and Spinach Chicken

  • 100–125gm diced chicken
  • 3–5 mushrooms, sliced
  • Dried onion, garlic granules, pepper and parsley
  • 1 tsp. chicken stock powder
  • 1 cup spinach leaves, chopped
  • 2 tbsp. small macaroni or elbows
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. natural yoghurt
  • Olive or canola oil

 

  1. In a small saucepan sauté mushrooms with dried onion and spices
  2. Add chicken and sauté until browned
  3. Add ½ cup boiling water with stock powder and parsley
  4. Bring to the boil and add macaroni
  5. Simmer for 15 minutes, stirring occasionally
  6. Stir in spinach until cooked through
  7. Stir in Parmesan cheese until melted
  8. Remove from heat and stir in yoghurt

Variation: substitute 1–2 portions of thawed frozen spinach for the spinach leaves

 

Spinach, Peanut Butter and Banana Smoothie

  • ½ cup low-fat milk
  • 1 tbsp. natural yoghurt
  • 1 small banana
  • 1 cup spinach leaves
  • 1 tbsp. peanut butter
  • 1 tsp. honey (optional)

 

  1. Place all the ingredients in a serving mug of a bullet blender
  2. Liquidise thoroughly
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