Straight from the pantry
Spinach Recipes
Spinach wilts in minutes and slips into almost any dish. Try it in pastas, eggs, soups, pies and more.
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About Spinach
Spinach is a tender leafy green with a soft, mild flavor. Fresh leaves wilt down to a small amount, so a big bag becomes a modest scoop. It works raw in salads or cooked into pasta, eggs, soups and savory pies.
Unlike broccoli or carrots, spinach needs hardly any cooking time. It's softer than cabbage and more delicate than other greens. Garlic, cheese, lemon and cream are good partners.
Questions folks ask
Can I use frozen spinach instead of fresh?
Yes, for cooked dishes. Thaw it and squeeze out the water first.
How much fresh spinach equals one package of frozen?
Fresh spinach cooks down a lot, so you need much more. A big bag usually replaces one small frozen package.
How do I keep spinach from getting slimy?
Keep it dry and cold. Store it with a paper towel in the container.
Kitchen tips
- Add spinach at the very end of cooking so it wilts but stays green.
- Squeeze thawed frozen spinach dry before using it in bakes.
- Wash fresh leaves well, since they can hold grit.
- Use a big pan. The pile shrinks quickly.
- Keep fresh spinach dry in the fridge and use it within a few days.