Spinach how to cook

Spinach is easy to grow, is a good source of vitamins and minerals and has an earthy bitter flavour that works well in a wide variety of dishes. For these reasons spinach is well-loved all over the world.

Cooking spinach is easy and can be done in minutes but it’s worth noting that the leaves contain a lot of water, which is released rapidly when heated. This causes the volume to decrease dramatically so a large panful of spinach can quickly reduce to a handful once cooked. The water that is released must be properly drained or the leaves will be soggy and unpleasant.

Young spinach leaves, or baby spinach as it’s often called, can be served raw in smoothies or salads, matching well with sharp or citrus-based dressings and ingredients.

As well as the fresh leaves, you can also buy spinach frozen, usually finely chopped and frozen into small blocks. These can be added to smoothies, or to stews, soups, curries and sauces straight from the freezer. If cooking, heat until defrosted and piping hot through.

How to prepare and cook spinach

Baby spinach leaves need no more than a quick rinse before use. The older leaves might need a more thorough wash in cold water and you may also want to trim or tear off any woodier stems.

Blanched spinach – serves 2

  • 400g-450g spinach or 250-300g baby spinach
  • butter or olive oil
  • salt and pepper
  1. Half-fill a large pan with water and bring it to the boil. Tip the prepared spinach into the boiling water. It will start to wilt down quite quickly, once it has wilted (about 1-2 mins) drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.
  2. Put the cooked spinach in a serving dish and add butter or olive oil and season well with salt and pepper. A little grating of nutmeg also works well with spinach.
  3. If you want to serve the spinach cold (or you want to heat it through later in another recipe) plunge it into a bowl of iced water immediately after it has been wilted. This will preserve it’s vibrant colour and cool it down rapidly. Carefully drain once cooled and pat the spinach dry with kitchen roll.

Wilted – serves 1-2

  • 250-300g bag baby spinach

This is a really quick and easy method.

  1. Simply fill a colander with your washed baby spinach and set it over the sink. Boil a full kettle.
  2. As soon as the water has boiled carefully pour the contents of the kettle over the spinach so the water wilts the leaves then runs through the colander down the drain.
  3. Force the excess water away from the spinach by pressing it down in the colander with the back of a spoon or ladle then season and serve or use in your chosen recipe.

Get some recipe inspiration:

Spiced chicken, spinach & sweet potato stew

A healthy one-pot with warming spices.

Spiced chicken, spinach & sweet potato stew

Spinach & halloumi salad

Try this tasty spinach and halloumi salad as a light main or starter. It contains just four ingredients so is simple and speedy to make.

Spinach & halloumi salad

Saag paneer

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side.

Saag paneer

Lean green smoothie

Use either a handful of fresh spinach in this recipe or 3 blocks of frozen chopped spinach.

Lean green smoothie

Spinach & artichoke filo pie

This makes a good main course for vegetarian friends and family.

Spinach & artichoke filo pie

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What dishes do you like to cook with spinach? Leave a comment below…

Garlic Sauteed Spinach

Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.

Learn how to cook spinach using three different methods: steaming, sauteing and blanching. Either way, this nutrient-dense leafy green vegetable cooks in just minutes for a fast side dish or versatile ingredient.

Spinach is a staple in the kitchen as they’re easy to cook fresh or frozen. These leafy greens are a popular ingredient for salads and side dishes. Their flavor is mild, so it mixes nicely with other items while providing health benefits to any meal. It’s a fantastic addition to omelets, scrambles, lasagnas, and quiches.

There are a handful of different types of spinach to choose from. The most common being baby spinach which is typically eaten raw but does well with gentle cooking. Larger and more robust flat-leaf or curly-leaf is better tasting when heated up. There are three basic ways to cook fresh spinach, depending on the desired flavor, texture, and use.

How to cook spinach

  • Steaming quickly tenderizes and wilts the leaves down without much need of seasoning until after cooking.
  • Blanching immediately cooks the leaves in seconds and most often used as an intermediary step for a dish.
  • Sauteing uses dry heat to develop flavor on the surface and uses other flavoring agents.

Steamed spinach

Steaming spinach in a hot moist-heat environment allows large batches to be cooked in under 2 minutes. It requires a minimal amount of water to create steam compared to blanching. This process helps retain the bright green color while tenderizing the greens.

The cooked spinach can then be simply seasoned with salt and pepper. Squeezing a little lemon juice or balsamic vinegar over it can help cut the bitterness. Avoid adding directly in the pan depending on the type of cookware you’re using.

Blanched spinach

Blanching the spinach leaves in a large pot of salted hot water quickly wilts the greens in under a minute. This is great for rapidly cooking multiple batches of leaves. Make sure to quickly remove from the heat and cool it down under cold running water to halt the cooking process.

Squeeze out excess liquid to avoid it from becoming soggy or turning a muddy green tint. I use this method when making creamed spinach.

Sauteed spinach

Start with heating olive oil in a large skillet over medium heat. The fat will help to sear the leaves and add some light browning and quickly start flavor development. During this time other aromatics and spices like minced garlic, onions, bell pepper, or chili flakes can be added to the oil and briefly cooked.

Add the spinach a handful at a time, stirring until wilted, then add the rest of the leaves. This process will take a few minutes. When adding cooked spinach to something such as stuffed shells or a dip, it’s best to cook out as much water as possible, making sauteing the ideal option.

Removing the stem

Larger spinach-like flat-leaf have a tougher and more prevalent stem, especially when sold in bunches. It can easily be removed in two ways. Use a knife to cut the stems off or the leaf can be held in one hand and the stems pulled down and off with the other.


It’s important to thoroughly wash spinach, specifically flat-leaf that’s freshly picked and contains a lot of dirt and debris. Plunge the leaves into a large bowl of cold water, swish around, and change out the water if needed if there’s a lot of sand or dirt.

As for pre-washed spinach, I still like to rinse the leaves with water for a few minutes in a colander to reduce any harmful bacteria that may be lurking in the crevices of the leaves. Dry them in a salad spinner, especially if sauteing.

Selection and uses

Most varieties of spinach are vibrant green in color with crisp stems. The leaves should look fresh and not wilted, signaling that the leaves are past its prime. Baby spinach and trimmed flat-leaf work well for smoothies, salad, and cooking. Curly-leaf spinach is best for sauteing, blanching, or steaming. Check the best by date on any packaging if available.


Store baby spinach or curly-lead in its original packaging (plastic bag or box) to keep it fresh. Store flat-leaf spinach unwashed, in a dry plastic, unsealed bag. Once the spinach begins to turn yellow or become brown and mushy, throw it away. This could be one to two weeks depending on the variety.

Substituting frozen for fresh

Frozen spinach is a convenient way to add the vegetable into meals. A 9 ounce (255 grams) frozen package of spinach leaves yields about 3/4 to 1 cup after reheating in the microwave, stovetop, or defrosted until cool running water in a colander.

This can be substituted for about 6 cups (8 ounces) of fresh spinach leaves. Make sure to drain the excess water before using it. The leaves are pretty chopped up, so it works best for dips, in egg dishes, pasta recipes, soups, and stews.

Recipes with spinach

  • Creamed Spinach
  • Spinach Yogurt Dip
  • Breakfast Scramble

View all Spinach recipes

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!

Spinach yield

Spinach is made up of about 90% water, so when cooked it loses a huge amount of volume. Depending on the leaf size, variety, if chopped, and how it’s packed into the cup will slightly differ the yield. One pound (16 ounces) or about 12 cups of packed fresh spinach wilts down to about 1 1 /2 to 2 cups cooked. Approximately 1 ounce (28 grams) of baby spinach is ¾ cups packed before cooking.

5 from 4 votes

How to Cook Spinach (3 Ways!)

Learn how to cook spinach using three different methods: steaming, sauteing and blanching. Either way, this nutrient-dense leafy green cooks fast! Prep Time15 mins Cook Time5 mins Total Time20 mins Course: Side Cuisine: American Servings: 4 servings Calories: 52kcal Author: Jessica Gavin


Steamed Spinach

  • 1 pound spinach, (454g, 16 ounces) baby, flat-leaf or curly-leaf spinach
  • Water as needed to cover the bottom of the pot
  • Kosher salt, as needed for seasoning
  • Black pepper, as needed for seasoning

Blanched Spinach

  • 1 pound spinach, (454g, 16 ounces) baby, flat-leaf or curly-leaf spinach
  • 2 tablespoons olive oil, (30 ml)
  • Kosher salt, as needed for seasoning
  • Black pepper, as needed for seasoning


  • Remove the stems from the spinach or leave on if using baby spinach. Wash the spinach and shake off excess water.
  • Add about 2 inches of water in the bottom of a pot with the steamer insert placed on top.
  • Add spinach to the pot, cover and boil the water until steam is formed. Work in batches if needed.
  • Steam the spinach until the leaves are tender and slightly wilted, 1 to 2 minutes depending on the type of spinach.
  • Season spinach with salt and pepper to taste.
  • Remove the stems from the spinach or leave on if using baby spinach. Wash the spinach and shake off excess water.
  • Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pot.
  • Add a third of the spinach and blanch for 30 seconds. Transfer cooked spinach to a colander. Repeat with the remaining spinach.
  • Run cool water over the spinach to stop the cooking process until they are cool to the touch.
  • Gently squeeze out excess moisture from spinach using your hands.
  • Season as desired or reserve to use in other recipes.
  • Remove the stems from the spinach or leave on if using baby spinach. Wash the spinach and dry well in a salad spinner.
  • Heat a large saute pan over medium heat, then add the oil.
  • Once the oil is hot add spinach, a handful at a time, stirring to slightly wilt before adding the next handful.
  • Saute until all the spinach is wilted, about 2 to 4 minutes.
  • Season with salt and pepper.

Nutrition Facts How to Cook Spinach (3 Ways!) Amount Per Serving Calories 52 Calories from Fat 9 % Daily Value* Fat 1g2% Saturated Fat 1g5% Sodium 203mg8% Potassium 1266mg36% Carbohydrates 8g3% Fiber 5g20% Sugar 1g1% Protein 6g12% Vitamin A 21267IU425% Vitamin C 64mg78% Calcium 239mg24% Iron 6mg33% * Percent Daily Values are based on a 2000 calorie diet.

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Spinach cooked with garlic and olive oil in a skillet on stove top, then sprinkled with freshly squeezed lemon juice and lemon zest. Easy instructions on how to cook spinach the easy way, the natural way.

This is the recipe for the best cooked spinach. It’s cooked with a minimum of ingredients, with the addition of just olive oil, garlic, lemon juice, and lemon zest. Tasty, quick, healthy, and beautiful side dish! Scroll down to see how to cook spinach. Spinach goes great with pasta, grilled meats, steak, and chicken. It’s very easy to make, inexpensive, paleo, vegetarian, vegan, and gluten free!

Cooking tips

If you have too much spinach, or want a steakhouse quality side dish for your grilled meats, this is the right recipe for you! The secret to how to cook fresh spinach properly is to not overcook it.

  • Spinach really requires only a couple of minutes of cooking, and then you just let it wilt, off heat, in a covered pan. That’s pretty much all there is to it, plus you also sauté some garlic for flavor.
  • When cooking the garlic, make sure it doesn’t burn so keep stirring at all times.
  • Add just a touch of fresh lemon juice to your cooked spinach. Do not add a lot, only about a quarter of a small lemon. Do not use bottled lemon juice as it is too acidic!
  • Finally, top the spinach with lemon zest! Again, not a lot of lemon zest, just a touch to add a subtle citrus flavor.

That’s how easy it is to cook spinach!

How to cook spinach on stove top

Heat olive oil in a skillet on medium heat. Add 3 cloves of minced fresh garlic and saute the garlic for about 1 minute, constantly stirring.

Add spinach, a handful at a time, and adding another handful as spinach wilts, and cook, uncovered, on medium-high heat for only a minute or two

This is what the spinach looks like after being cooked only for 1 minute and having been sitting for 2-3 more minutes, off heat, in a covered pan (the photo right below). See how pretty it is, and it has that steakhouse beautiful texture to it?

Spinach doesn’t need more than 1 minute of cooking in a preheated skillet. If you cook it longer, the texture will suffer (it will be crumbly), and spinach can acquire some sort of bitterness to it.

Top the spinach with finely grated lemon zest which adds just the right amount of kick!

Easy main dishes to go with cooked spinach

  • Pan-Fried Pork Chops with Honey Lime Glaze
  • Cilantro Lime Honey Garlic Salmon
  • Trout with Garlic Lemon Butter Herb Sauce
  • Honey Lime Chicken Thighs

Similar side dishes

If you liked this freshly cooked spinach, you might also like these freshly cooked green veggies:

  • Asiago Bacon Garlic Roasted Asparagus – baked in the oven.
  • Oven Roasted Asiago Cheese Broccoli – crunchy and crispy broccoli baked in the oven.
  • Garlic and Bacon Green Beans – sautéed on stove top in olive oil and butter.

4.93 from 13 votes How to Cook Fresh Spinach Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Spinach is cooked with olive oil and garlic, made even better with freshly squeezed lemon juice and lemon zest. Cook spinach the easy way! Easy to make – only about 10 minutes total cooking time! Healthy and beautiful side dish to grilled meats, steak, and chicken. Inexpensive, paleo, vegetarian, vegan, and gluten free!

Course: Side Dish Cuisine: Mediterranean Servings: 4 servings Calories: 94 kcal Author: Julia Ingredients

  • 2 tablespoons olive oil
  • 16 oz spinach fresh
  • 3 garlic cloves
  • 1/4 whole lemon (freshly squeezed lemon juice)
  • 2 tablespoons lemon zest or peel
  • salt and cracked pepper


  1. Sautee spinach uncovered – to really get best spinach results, you cook it just enough to wilt – don’t overcook.
  2. Heat olive oil in a skillet on medium heat. Add 3 cloves of minced fresh garlic when the oil is hot, and saute the garlic for about 1 minute to release the flavor, constantly stirring to keep garlic from burning.

  3. Add spinach, a handful at a time, and adding another handful as spinach wilts, and cook, uncovered, on medium-high heat for only 1 minute, constantly stirring, uncovered.

  4. Remove from heat and cover. Let it sit for 2-3 minutes. Uncover, and mix. Squeeze just a touch of fresh lemon juice right out of the lemon (using about a quarter of small lemon), and stir to combine. Do not use bottled lemon juice (it’s too acidic).
  5. Taste the spinach, and add a pinch of salt, if needed (about 1/8 teaspoon), and fresh cracked pepper. It should be enough, add more salt and pepper if needed. Top with lemon zest.

Nutrition Facts How to Cook Fresh Spinach Amount Per Serving Calories 94 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 1g 5% Sodium 90mg 4% Potassium 651mg 19% Total Carbohydrates 5g 2% Dietary Fiber 3g 12% Protein 3g 6% Vitamin A 212.7% Vitamin C 48.5% Calcium 12% Iron 17.1% * Percent Daily Values are based on a 2000 calorie diet. 46.6Kshares

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How to Cook Spinach

Before you start cooking spinach, follow these steps:

  • Work with 1 pound of spinach at a time (about 12 cups torn).
  • Wash and drain spinach.
  • Remove stems and tear leaves into pieces.

TIP: Skip a Step! If you’re using baby spinach in your spinach recipes, the stems generally do not need to be removed, as they’re more tender. You also won’t need to tear the leaves into pieces, as they’re already bite-size. In addition, if you choose prewashed baby spinach, sold in bags in the produce aisle, you can skip washing the leaves, too.

How to Cook Spinach on the Stove

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Generally, the best way to cook spinach is on the stovetop. Sautéing spinach is an especially quick and easy way to cook spinach, and this method also evaporates excess moisture in the leaves. However, you can also boil or steam spinach.

Here’s how to cook spinach on the stove, starting with our easy sautéed spinach recipe. Each of the following three methods for cooking spinach makes 4 side-dish servings.

How to Saute Spinach:

  • Start with 8 cups packed spinach, stems removed and leaves shredded.
  • Heat 2 teaspoons olive oil in a large skillet over medium heat. Add spinach.
  • How long to cook spinach in olive oil: Cook 1 to 2 minutes or until just wilted.
  • Stir in salt, pepper, and (if desired) balsamic vinegar or other seasonings to taste. If you want to dress up the side dish, garnish with crisp, cooked bacon pieces.

Try sauteing spinach in this Sauteed Spinach with Raisins and Pine Nuts recipe.

How to Steam Spinach

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How to Steam Spinach:

  • Place 1 pound spinach in a steamer.
  • How long to cook spinach in a steamer: When water boils, cook for 3 to 5 minutes or until tender.
  • Cook 1 pound spinach, covered, in a small amount of boiling salted water for 3 to 5 minutes or until tender. Begin timing when steam forms.

How to Cook Spinach in Boiling Water

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To Cook Fresh Spinach in Boiling Water:

  • Cook 1 pound spinach, covered, in a small amount of boiling salted water until tender.
  • How long to cook spinach in boiling water: Begin timing when steam forms. Cook for 3 to 5 minutes.

Try boiling spinach in our Velvet Spinach recipe.

How to Cook Canned Spinach

Store-bought canned spinach is fully cooked. To cook, simply place the spinach, along with the liquid from the can, into a saucepan and cook until heated through. Drain and serve. If you like add a little butter and season with salt and pepper (though taste the spinach first—many canned products already contain plenty of sodium).

How to Cook Spinach for Pasta

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Adding spinach to your favorite pasta recipe is easy. Here are two options for cooking spinach for pasta recipes:

Option 1: Cooking Spinach with Other Ingredients in the recipe

  • You can add the spinach to the other ingredients you’re cooking for the pasta dish, such as sausage, mushrooms, onions, and bell peppers. To go this route, simply add stemmed and torn fresh spinach the last minute or two of cooking time for these ingredients, and cook until spinach just starts to wilt. Use about 8 cups torn, fresh spinach per four servings.

This recipe for Pasta with Spinach and Smoked Sausage shows you how to cook spinach for pasta using this method.

Option 2: Cooking Spinach with the pasta. With this method, the pasta simply wilts enticingly as you toss it with the hot pasta:

  • For best results, use baby spinach, as it will cook most quickly. If using regular spinach, remove stems and tear into smaller pieces.
  • Use about 6 cups fresh baby spinach for each four servings.
  • Cook the recipe according to the instructions given. After you’ve combined the hot, drained pasta with the other cooked ingredients, add the spinach; toss just until combined and spinach is slightly wilted.

This recipe for Italian Pasta with Spinach and Pasta shows you how to cook spinach for pasta using this method.

Try the Farfalle with Mushrooms and Spinach recipe pictured above, too!

How to Cook Spinach and Eggs

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For an unbeatable way to cook fresh spinach, combine the emerald-green leaves with luscious scrambled eggs. Here’s how to cook spinach and eggs for a colorful breakfast or brunch that serves two. Also try it for a quick, casual supper.

  • In a medium bowl, use a wire whisk or fork to beat together 4 eggs; 1/4 cup milk, half-and-half, or light cream; 1/8 teaspoon salt; and a dash of ground pepper; set aside.
  • Melt 1 tablespoon butter or margarine in a 10-inch skillet over medium heat.
  • Cook and stir 2 cups fresh baby spinach in the butter until limp.
  • Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges.
  • With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat immediately.

This recipe for Egg White and Spinach Scramble shows you how to cook fresh spinach with egg whites for a healthful breakfast.

How to Cream Spinach

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  • Cook spinach: In a large pot of rapidly boiling salted water, cook 2 pounds (or two 10-ounce bags) fresh spinach for 1 minute.
  • Drain and snip spinach: Drain spinach well, squeezing out excess liquid. Pat spinach dry with paper towels. Snip spinach with kitchen shears to coarsely chop; set aside.
  • Prepare cream mixture: In a large skillet cook 1/2 cup chopped onion and 2 to 3 minced garlic cloves in 2 tablespoons hot butter about 5 minutes. Stir in 1 cup whipping cream, 1/4 teaspoon nutmeg, and salt and black pepper to taste.
  • Add spinach and cook: Bring onion mixture to boiling; cook, uncovered, until cream begins to thicken. Add spinach. Simmer, uncovered, about 2 minutes or until thickened. Season to taste with additional salt and pepper.

How to Cook Vegetables

Spinach is said to have been cultivated in Persian gardens thousands of years ago. Today, spinach is a popular part of American cuisine.

Try It!
Here are some recipes from our collection that use spinach and other greens:

  • Tuna with Peppercorns on a Bed of Greens
  • Vegetable Medley Soup
  • Double Spinach Bake

Availability: All year; peak March to June.

Buying Guide: Look for dark green, fresh leaves, Avoid yellow, wilted, bruised, or mushy leaves.

Storage: Refrigerate, unwashed, in a plastic bag up to 3 days.
History: Because spinach grows rapidly, flavored, sandy soil becomes embedded in the leaves. It must be washed thoroughly to remove grit before using. The Spanish brought spinach to America. Although it is popular both cooked and raw in salads in the United States, most of the world prefers it cooked. Dishes that are named “a la Florentine” contain spinach.

  1. Separate spinach into leaves. Swish in warm water. Repeat several times with fresh warm water to remove sand and grit. Pat dry with paper towels.

    Thoroughly rinse the spinach to
    remove any sand or grit.
  2. To remove stems from spinach leaves, fold each leaf in half, then with hand pull stem toward top of leaf. Discard stem. Blot moisture from leaves with paper towels.

    Fold the spinach leaf in half
    and gently tear off the stem.
  3. To stir-fry spinach, quickly place in wok. Cook and stir 1 or 2 minutes just until spinach wilts. Transfer to serving dish. Add butter or sauce. Toss and serve immediately.

    To stir-fry spinach, cook for
    1 to 2 minutes or until wilted.

We’ll continue with the popular vegetable that’s actually a fruit — the tomato — in the next section.

Not what you’re looking for? Try these:

  • Vegetable Recipes: Both tasty and good for you, vegetables are a great vehicle to try out new seasonings and cooking methods. Find plenty of ideas on our Vegetable Recipes page.
  • Grilling Vegetables: Grilling vegetables is not only easy but it also produces a rich tasting, healthy treat. Learn how to grill vegetables in this article.
  • Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.

A simple technique used to prepare baby spinach – use the spinach in warm salads or as a side dish or add enough vegetable or chicken stock to the wilted spinach to thin it out, blitz with a few tablespoons of cream and you have a quick spinach soup.


1 packet of baby spinach, washed and gently dried


1. Remove any damaged leaves.

2. Place a few tablespoons of cold water in a frying pan with the spinach. Turn the heat to high and shake the pan until the spinach wilts. Turn the spinach gently with a tongs to make sure it wilts evenly. Drain or squeeze dry in paper towel or a clean tea towel. Chop the spinach, season and serve warm or cold.

Ways to use wilted spinach:

Serve wilted spinach with Chinese food instead of pak choi or bok choi: Toss the warm wilted spinach leaves in a hot wok with fried garlic, soy sauce and olive oil. Serve as a side dish with barbecue pork ribs.

Make a warm wilted spinach, pancetta, walnut and blue cheese salad: Mix 2 tablespoons of extra virgin olive oil with 1 tablespoon balsamic vinegar and add a finely chopped shallot. Toast whole walnuts in a dry pan. Crumble the blue cheese. Fry the pancetta until it is crispy (you can use the pancetta oil to make up part of the oil you use in the dressing). Chop the wilted spinach and mix with just enough dressing to coat it in a bowl. Add the walnuts, blue cheese and crispy pancetta.


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