Not only is spinach good for you, it is also a very versatile green that can be prepared in many delicious ways. This page contains recipes using spinach.
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Source: Family recipe
By LRP from LWL, MA
This is a 'put your hand on your tummy and rub to show it's yummy' recipe. ;-)
Heat a large pot over high heat until hot. Add the olive oil. Add the garlic and cook for a few seconds until it is golden. Add half of the greens and toss well in the garlic oil with tongs.
Add the remaining greens and toss until the greens wilt evenly. When wilted, season with salt and pepper to taste. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
Transfer greens to a bowl and allow to them cool to room temperature and season to taste with vinegar. Serve at room temperature. The greens are also tasty served cold and will keep well in the refrigerator for a couple of days.
By Deeli from Richland, WA
If a recipe calls for frozen spinach with the water squeezed out, I have a great and easy way to do this. No more do you need to waste valuable paper towels and make a mess. I use my potato ricer. Just put the thawed spinach in the potato ricer and clamp down the top portion and squeeze. With one or two squeezes, the spinach is completely dry and ready for your recipe.
Source: I got this tip from a friend of mine a long time ago when we were both personal chefs.
By Kathy from Sylvania, OH
Preheat oven to 325 degrees. Cook spinach according to directions. Drain. Combine all ingredients, mixing well. Bake in a 1 1/2 Qt. souffle dish or a round casserole dish for 30 minutes.
Did you know you can stir in a 10 oz. package of frozen creamed spinach into a box of hamburger helper, especially the cheese flavors and even the kids will eat it? I HATE spinach and it was wonderful!
By Sandra G.
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Here are questions related to Recipes Using Spinach.
I have a case of canned spinach. Does anyone have any good recipes?
There are wonderful recipes for canned spinach on the Popeye site: www.popeyespinach.com/recipes.php
I'm looking for a very simple and easy spinach squares recipe.
D. from Yellow Springs, Ohio
By Wendy (Guest Post)11/09/2007
I found that frozen shinach is very stringy. The veins and stems are left in during cooking process. Much better if you use fresh spinach and remove the stems and large veins before cooking it. Takes more time but worth it in the end.
Tips and recipes for using spinach. Post your ideas.
By Susan Sanders-Kinzel 07/06/2005
When grocery shopping, purchase a bag of spinach leaves from the salad ready isle. Add to scramble eggs, sandwiches and more for a healthy delicious treat!
By Jennifer Russell