Our organic spinach from Fletching Glasshouses is brilliant to have in the kitchen for more than just taste reasons. The leaves are larger than baby spinach but not as large as the huge mature broad leaf. This is a godsend in that it’s pretty versatile as it’s mild enough to shred in a salad but also robust enough to wilt – which is pretty hard to do with baby leaves.
Anyway you care to use it…it’s freshly picked when we deliver so we couldn’t possibly waste such a lovely bag of nutritious goodness!
How to cook spinach
The best way to cook spinach is to wilt it gently. Just be careful not to overcook and lose the vibrant green colour and rich flavour.
How to store
A bag of slimy wilted leaves is pretty offputting. Obviously, the best thing in the kitchen is to use up greens as quickly as possible to make the most of their nutritious benefits – but given that it isn’t always possible, you can extend the life with careful storage.
Here is a link to storing spinach with The Kitchn which gives you tried and tested results using different storage methods. We love these blogs where people give really useful tips! NB – this is why our leaves are always sold in plastic bags. Not because we don’t have environmental concerns but but because even freshly picked leaves can dry and wilt while we are driving around the Sussex roads in the few hours from picking if they are put into brown paper bags.
Alternative Ways to Use Spinach
There are loads of regular ways to use spinach…sauteed, soups dah di dah… But here are some more ways that may well be useful if you’re looking to add more greens to your diet…
Torta Pasqualina – OK this is a little late for Easter, but a delicious spinach, artichoke, parsley and egg pie is a perfect dish for either a vegetarian main course or even picnic slices (if the rain stays away).
Wilted Spinach Salad with Bacon Vinaigrette – It’s the vinaigrette made from a little of the melted bacon fat mixed with a red wine vinegar glaze that makes this so special. This is a salad haters salad!
Quick Quesadillas – these are our daughter’s favourite snack from school and she can cook a pile of them in minutes. Keep them healthy by using feta cheese and avoiding the sour cream. Combine with a strawberry salsa for full antioxidant benefits.
Puree spinach and add to pancake batter for super-healthy pancakes. They genuinely go with sweet fillings like banana and blueberry so if your kids are up for green pancakes, these really do work.
Spinach and aromatic herbs are perfect partners. Combining with sage and parmesan makes this a perfect quick supper dish as Spaghetti Piemontesi
Again, strong flavours work well with spinach and these little Creamy Smoked Haddock and Spinach Omelette Appetisers would work equally well left as longer wraps as part of a main course.
When our daughter was small, we kept pureed spinach in ice cube trays in the freezer and added it to just about everything. We lost the habit as she got older and ate adult food but it’s a great way to add extra iron, vitamins and minerals to a dish quickly and without any hassle…whatever you’re cooking…pasta sauce, soups, stews etc.
Add to scrambled egg or scrambled tofu. The flecks are pretty and it adds earthiness to any breakfast dish…and a bit less washing up than making a traditional Eggs Florentine.
Use pureed spinach as a pizza topping instead of tomato. Just as delicious and a perfect partner for rich cheese melted on top. Try this spinach garlic puree or even a spinach pizza base…(just don’t let anyone see the raw dough…it looks amazing cooked, but raw…really not a good advertisement for a delicious dough.