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I Bought Too Much Baby Spinach

I'd really love some suggestions on what to do with all this spinach (I have a HUGE bag). I've been eating spinach salads all week and am frankly very tired of it. I'd like to use the spinach in perhaps a cooked dish of some sort. Can baby spinach be cooked/stir fried or used for cream of spinach? Thanks in advance.

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  1. Quickly wilt/sautee in some garlic and olive oil. Your huge bag will shrink away to nothing! Use as a side dish (great to use as a serving bed for grilled fish or meat).

    2 Replies
    1. re: TorontoJo

      I add a few pieces of chopped Canadian bacon and eat it as a meal. A squeeze of lemon juice after it's cooked is good too.

      1. re: TorontoJo

        This is also delicious in omelets! I like it with feta or goat cheese and some fresh tomatoes and maybe kalamatas.

        There's also the delicious Southern standby of wilted spinach salad: hard boil 2 eggs and cook 2-4 slices of good bacon till crisp. Reserve the bacon fat and mix 2-3 tbs of it with 1 tbs sugar, 2 tbs cider vinegar (or more to taste) and 1 tbs water in a pyrex mixing cup. Assemble the salad: the spinach, the diced or sliced boiled egg, some thinly sliced red onion, and the crumbled bacon. Microwave the bacon fat dressing till boiling, pour over the salad and toss quickly. The hot dressing barely wilts the leaves and the sweet/sour/salty quality of it is amazing!

      2. Saute some of it, as above, and then mix it with a little bit of parmesan cheese. Stuff it into mushroom caps and put them under the broiler for a few minutes.

        1. Make pakoras! I don't measure, but basically you make a batter that's about the consistency of thin pancake batter with besan (chickpea flour), salt, cayenne pepper, a small pinch of baking powder and water. Add in thinly sliced onion and fresh spinach (I like it to be mostly spinach with a little batter). Allow to sit for about 5 minutes. Fry over medium-high heat in an oil with a high smoke point. (like peanut oil)- you want them to fry quickly so that they don't absorb a lot of oil, then drain. I make them about tablespoonful-size.

          1. Too much spinach is always a good problem to have! I'd chop it up, saute with a little sweet onion, garlic, olive oil s&p and throw into some cooked orzo dressed in olive oil w/ a touch of parm. And top with a grilled chicken breast - yum. (If feeling a little more indulgent, you could throw in a little splash of cream for a creamier texture to the orzo.)

            1. There is a great recipe for spinach dhal, http://www.chow.com/recipes/10100 on CHOW. Great on it's own or as a side dish, and uses a lot of spinach.