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I Bought Too Much Baby Spinach

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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.

              1. Fry up some onion. Cook some rice; add spinach for the last five minutes or so of cooking. Add the onion and some feta cheese, and serve.

                Throw some spinach, green onion, and feta into an omelet or frittata.

                1. Thanks everyone for all your great suggestions--maybe there is hope for that big bag of spinach afterall :-)

                  1. Giada makes a spinach and pine nut pizza that sounds great:

                    http://www.foodnetwork.com/food/recip...

                    1. Saute chopped onions and garlic in olive oil. Add some Italian seasoning and pepper flakes to soften them. Then the spinach leaves. They wilt quickly. Add rinsed cannellini beans and a small can of tomato sauce. Beans and greens.

                      1. Easy and tasty vegetarian Indian style (mostly!):
                        Saute garlic in olive oil in a large non-stick sauce pan or skillet until softened. Add a good amount of fresh tomato salsa (fresh chopped tomatoes, onion, green pepper, jalapeno, cilantro). Add minced fresh ginger. Saute for a bit. Then add a bit of cumin, garam masala, coriander seed (ground) and fenugreek (if you have it.) Throw in chopped baby spinach and add a drained and washed can (or two) of chick peas. Cover and let spinach wilt, and flavors meld. Add a little veggie broth -- or water -- to keep dish from burining or being too dry. Very flexible dish. Serve with rice or pita. Add or leave out ingredients to your taste. (Don't forget to salt, though do it near the end after other spices have been added.) Have added sauteed chicken to this in past, as well. Just as happy with the veg version. Fresh cilantro on top, and a squeeze of lemon wake it up!

                        1. There is no such thing as too much spinach in my world. I loooove spinach.

                          You can saute it up, in any of the ways described, I usually wilt it by sauteeing rather than boiling, because you don't lose the spinachey goodness to the water.

                          One of my standby dinners is to make pasta of whatever shape is available, drain, cook garlic, crushed red pepper and spinach in the pan I drained the pasta from, when spinach is wilted, add the pasta back, toss with feta until it melts.

                          But.... after you've wilted your spinach, you can make creamed spinach, spinach souffle, I just made a Florentine Lasagna with chicken, stuff it in things as others have said... But it's true- a large bag of spinach will wilt down to nothin'.

                          1 Reply
                          1. re: cheesemonger

                            I agree with you. Those three words don't go together in my kitchen. "Too much spinach"? What I get is "Why don't you ever get enough spinach?"

                            One night I had part of a bag that I needed to use up, and I was making one of the Schwan's man's sesame chicken kits, which always need supplemental vegetables. My practice is just to see what I've got on hand that needs to be used up, so this time my stir-fry had spinach in it. it was yummy.

                          2. There's a recipe that I cme up with after eating a similar dish at an excellent Italian restaurant on Cape Cod (that's no longer there) called Cippolina. For a pound of baby spinach, mince or crush 8 medium cloves of garlic. Saute' in 6 Tbsp's of unsalted butter that has been melted with 1/4 c. olive oil over medium high heat. as soon as the garlic starts to color, add the spinach and 2/3 cup of yellow raisins, and 1/2 c. of pignolis. season with salt (about a scant tsp.) and coarse ground black pepper don't overcook -you want the spinach just wilted. finish with 1/3 cup of brandy( be careful of the flaming. . it's not a problem for it to flame off the alcohol, but just be careful not to burn yourself or set anything above the stove on fire. Serve immediately. makes an excellent side dish for steak or any Italian veal or chicken dish

                            1. Also awesome sauteed in any of the manners others have described and used as an omelet filling with feta or goat cheese and fresh tomatoes/sundried tomatoes and kalamata olives. Yum! Spinach for breakfast lunch and dinner!

                              There's also the southern standby of wilted spinach salad: cook 2-4 pieces of bacon fairly crisp and save the fat. Make a dressing of 3 tbs bacon fat, 1 tbs sugar, 2 tbs cider vinegar and heat in the microwave to boiling. Make salad of spinach and hard boiled eggs and the chopped up bacon and some thin sliced red onion and toss with the hot dressing - the spinach wilts a bit. This is SO GOOD.

                              1. You could always make a big pot of tomato sauce and stir in the spinach to wilt and finish. Leftovers can always be frozen. When I make sauce, I almost always "use up" veggies in the fridge and dump them in.

                                1. greek spinach pie. spanakopita, is a real treat. you should make it regardless of the fact that you have too much spinach.
                                  http://en.wikipedia.org/wiki/Spanakopita

                                  1. cook it squeeze the liquid out and make green pasta from scratch

                                    1. Scrambled eggs! I make it with baby spinach all the time. Warm up little olive or canola oil in a pan, throw in two big handfuls of baby spinach and cook until wilted (about two minutes), mix in two or three eggs, scramble them for a couple of minutes and your good to go. I sometimes will saute mushrooms or chopped peppers before adding the spinach. It depends on your taste.

                                      1. Make a pesto with it and use as a dressing for pasta salad or hot pasta.