Perpetual Spinach - not sure what to do with it?

studentmidwife

Hi everyone

Been hanging around for a while but this is my 1st post on this board. Just wondering if anyone has any ideas on what to do with perpetual spinach ? I recieved my 1st organic veg box this week and am determined to use everything in it. The leaves are a lot thicker than normal spinach and I'm not sure how to cook it or what to use it in?

Thanks guys

studentmidwife

DonnaP

Hi there

I grow this in my garden and I LOVE it!!!

You can chop it finely and add to stir fries, curries, soups etc.

I sometimes put mine in a food processor so it almost looks like herbs and then add it to stews, etc (that way my DD's don't notice it). I also make it into pesto.

When it cooks down, the amount you have is very much reduced, so I bet you would use it all in one meal.

Hope you enjoy it. :j

Donna

studentmidwife

Thanks Donna

Am making a curry later in the week so will be adding my spinach to it .

studentmidwife

23rdspiral

i also grow it and like it sauted with garlic and a little chillie (fresh or dried, not powder). only takes a few minutes and is a great side dish

nanokitten

Just use it like normal spinach or like chard (perpetual spainach is beet leaf normally). Steamed, boiled (for the count of 100), of just chopped into dishes towards the end (soups, stews, pasta sauces, casseroles etc) its also nice raw if the leaves are still tender.

foxgloves

Hi, We grow it too and we really like it. Just use it for everything you'd use normal spinach for, although if you want to add a few leaves to salads, make sure you only use tiny baby leaves. It's nice stirfried with garlic and a pinch of chilli flakes and we put it in any 'Saag' type curry recipe where you stir spinach in towards the end of cooking. if you are boiling it as a side veg, you'll find that a huge armful will cook down to s fairly small amount as it contains a lot of water.

mummysaver

You can make a nice Chinese seaweed from it, add to curries, throw in stews, chop into thin ribbons and fry with garlic and ginger and serve with taliatelle, chop and chuck into stews or soups, or shred and steam/boil lightly and serve with lots of cream, garlic and seasoning with pasta or as a side dish, works well with Italian style food.

studentmidwife

Thanks everyone - some great ideas. I'm going to make a pasta sauce tonight and then add the rest to a curry tomorrow .