Spinach Recipes?

Butterfly_Brain

Salmon with a layer of philli and spinach on top is lovely it works well with chicken too

foxy-tigger

Thanks peeps!! :j
they all sound like things I could do!;) thanks for replying.:D:D:D

Amanda65

Hi all

Had planned to make a saag aloo on Sunday to go with my slowcooker lamb curry but we got in late so just had the curry and naans, which was lovely but has now left me with a bag of fresh spinach in the fridge.

I could make the saag aloo but have read a few things in the internet that say it doesn't freeze well so any other suggestions gratefully received - thank you

angie_loves_veg

You could just wilt it down, squeeze out the excess water and then freeze in 4 portions. This is how shop bought frozen spinach would be prepared. You can then just defrost it when you want it.

In my experience, sag aloo freezes fine, as does spinach dahl.

zippychick

Spinach recipes should have plenty of ideas for you. Also freezing fresh spinach should be helpful- ill merge this later

thanks
Zip

Nicifer_noonoo

http://www.101vegetarianrecipes.com/vegetable-soup-recipes/spinach-and-broccoli-soup.php

I'll be making this later

lisa26_2

I just stick the bag in the freezer as it is then I can take out some when I need it and put it straight into things.

catch_me_if_you_can

Hi I recently got a carrier bag of spinach from the market and don't know how to prepare/cook it

I've only ever used the pre-packed baby spinach from the supermarket which I wilt in a hot pan seconds before serving and is scrummy.

This spinach is very "leggy" and the leaves are mahoosive.

Are the stems edible? Or do I just strip the leaves off and cook them a tad longer than the baby stuff?

Any advice would be great

abitofhelp

Fill the sink with cold water and add your spinach leaves. Remove the stems as they will be tough and stringy if they are older leaves. Add the leaves to a big enough pan to hold them, just with the water still on the leaves and cook as you normally would. They will take a tad longer but not much. Creamed spinach is very nice, we had some with lunch today.

meritaten

personally I like to strip the stalks out and roll the leaves together in a big fat sausage shape, then slice them into quarter inch slices. put in a colander and run under the tap. dont bother shaking off excess water - this is what they cook in! bung them into a large saucepan and put on the heat (medium) and two minutes later its wilted down to bu99er all - toss in a knob of butter and some salt and pepper - delish!