Best ingredients picture ever 🙂

A post for those of you who would like to try cooking fresh spinach. It’s very easy and tasty as long as your spinach is fresh. Right now it’s in season – buy a big bunch because it will shrink to about 1/432th of it’s original size.

Chop off the soiled ends and part of the stalk. Some people will prefer to remove most of the stalk as this is the bitter part. I left quite a bit of stalk since I don’t mind the taste. It’s fine to eat the stalk in any case. Incidentally, I am not quite sure if it is safe to eat raw spinach – there seem to be opposing views on the matter.

Wash your leaves well. Heat some oil (and optional garlic) in a pan. Since you’ll be adding wet leaves it is best not to let it get too hot to avoid it spraying. Place your leaves in the pan and turn/stir them often until they wilt. This tends to happen quite suddenly. Add salt and pepper to taste. Serve with olive oil and balsamic vinegar. Not that canned crap that popeye eats :p


  1. Posted May 30, 2010 at 5:35 am | Permalink

    OMG – look at that kitty!!! I want it! 🙂

  2. Posted May 30, 2010 at 8:07 am | Permalink

    I’ve always hated spinach because it’s so stringy. I’ve never tried making it myself but perhaps now I will. What do you have it with?

    • Posted May 30, 2010 at 12:58 pm | Permalink

      My favourite spinach dish is with blue cheese, mushrooms and cream as a sauce for pasta. Alternately it’ll make a good side to any chicken/meat dish. I’ve also seen it mixed in with noodles in equal proportion as a way to introduce veg into a meal (e.g. when someone refuses to eat veg!)

    • Posted March 10, 2015 at 12:20 pm | Permalink

      Have you tried it since? I use spinach so often now, in savoury muffins or for breakfast with poached eggs. I also eat it on its own with olive oil and balsamic vinegar sometimes.

3 Trackbacks

  1. […] Cook some fresh spinach the night before. You will note that some fluid will gather upon cooling. I prefer to drain this before reheating for less than a minute in the microwave. After heating, add tinned tuna fish and a large dollop of mascarpone cheese. Amazing combination of flavours! […]

  2. By Frugal Chicken | MuchAdoAboutNoting on February 20, 2014 at 11:30 am

    […] – 2 cups frozen or fresh (chopped up) spinach […]

  3. By Breakfast Frittata | MuchAdoAboutNoting on March 10, 2015 at 12:25 pm

    […] Cook the spinach separately and chop if necessary, removing any long or though stalks. Let it cool before adding to the eggs. […]

Comments are appreciated.. say your bit!