In my opinion spinach is by far the superior “leafy green.” I decided to turn over a new spinach leaf this year by becoming healthier and cooking more often with spinach.
With its vibrant green color, it’s hard to miss spinach in most recipes. Even my younger son who can be picky doesn’t have a problem when I add spinach to recipes. The key is to not overdo it when “hiding” it in recipes.
As for me, I love spinach, and eat it out in the open.
Wilted spinach salad
Spinach salad is a bit much for a finicky eater. I save money by making my spinach salad, and putting some aside to add to a pasta dish for my sons. I typically sauté garlic and mushrooms in a little olive oil and then add spinach for about 1 minute or until the spinach is lightly wilted. Spinach salad can be so versatile. I add crumbled bacon, cubed chicken or turkey and shavings of cheese. Top with one cubed hard-boiled egg. For dressing, I prefer balsamic vinegar as opposed to the more fattening hot bacon dressing. It’s better when I’m on diets such as the Choose to Lose diet.
Spinach in pasta
I sauté spinach so that it’s lightly wilted before using it in a variety of pasta dishes including spinach lasagne and spinach shells. Spinach blends in nicely in a vegetable lasagna as well as stuffed manicotti or shells. To make the filling, I mix the spinach with one egg with ricotta cheese, parsley, oregano salt and pepper and shredded mozzarella cheese. After filling the pasta, top with a marinara or meat sauce. Sprinkle with more cheese if desired.
Spinach in turkey meatballs
As long as you don’t use too much spinach, it can be hidden nicely in turkey meatballs. I usually add ground white turkey meat to one egg, seasoning, onions, breadcrumbs and the finely chopped and wilted spinach. Roll into balls and brown on the oven, using olive oil.
Spinach can also be hidden in turkey meatloaf.
Spinach as a side dish
When we go out to eat, I usually order spinach as a side dish. Spinach pairs well with red-skinned potatoes. At home, I sauté the spinach in a lot of garlic, which is similar to what I order at Carrabba’s Italian Grill. Spinach is filling and incredibly healthy. It also brings color to the plate.
When the weather is cool in Florida in the early Spring, I can usually grow spinach in my herb bed.
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