I cheat by adding it to smoothies. I eat a pound of spinach a week.
Lightly steamed with a little lemon juice, salt, and pepper.
When I eat storebought pesto I add some blended spinach. After grating some extra permesan on top and adding a bit of EVO I don’t really taste it anymore anyway
By squeezing an entire can of spinach until its contents shoot up in the air, catching it with your mouth, and then flexing your uncanny overly defined biceps.
This really is the only answer. Spinach had been eaten like this for almost 100 years.
Saag paneer.
Saag aloo also amazing for the potato fans. Never been a big paneer fan myself.
This is really the right answer. Saag and Palak are the way forward, mix in mustard greens or collards too.
I also wilt it in a wok with garlic and use it as the core component of dumpling or bun filling, combined with tofu, mushrooms, bamboo shoots, onions or whatever else you want.
This is the best answer but adding spinach to pesto is also pretty good.
Squeeze the can until it flies up and lands in your mouth.
Saag paneer is a great dish. Spinach, spices, and cheese.
Depends on the reason you are eating it. A baby spinach salad is the healthy way I like best it’s easy enough to eat a 1/2 to 1 pound at a time.
My favorite spinach dish is a Stouffer’s Spinach Soufflé. It’s the opposite of healthy. I used to cook it to a soft set and use it as a chip dip. It became my go to dip to replace artichoke dip
Wilted with onion and garlic, or as mentioned, many Saag curries. I’m partial to Saag Aloo
Raw in a salad. I find cooked spinach to be very unappealing, but raw is delicious.
Just keep in mind that uncooked it’s goitrogenic, which in enough quantity can disrupt your thyroid function, especially as you age.
Getting enough iodine in your diet can offset that.
Got it, adding iodine to my smoothie.
I toss in greek yogurt(high in iodine) for that goodness and some citrus to get the iron from the spinach.
Ah, I didn’t know that about greek yogurt, which I eat a good amount of.
Seaweed is the iodine source I usually think of.
Ooh good to know. I make a lot of quinoa sushi rolls, too. (also with spinach)
Is that quinoa being substituted for rice? If so, that sounds pretty interesting, especially because I stay far away from rice, nowadays.
Yeah, and I just like the texture more. Sometimes I rice up parsnips with the quinoa for a pretty interesting texture/flavor. You can follow sushi rice recipes to prep it. I don’t cook the parsnips.
For filling I matchstick any combo of carrots, cucumbers, SPINACH, beets, peppers, whatever, and let 'em marinate in a tiny splish splash of tamari and sesame oil. Add avocado when rolling. Meat is optional but encouraged, if that’s your thing.
Sounds good; thanks for sharing!
Over here, I’ve been enjoying Vietnamese spring roll wrappers (not fried) to make my rolls, these days. I think maybe I’ll try quinoa as a base next time, in place of my beloved SCO (steel-cut oats).
Creamed
I steam it, then puree and mix into the sauce for mac and cheese, to trick myself into eating vegetables.
Squeeze the can in your hand til the top pops off, and just gulp the spinach as it shoots out of the can. Every kid who watched Popeye cartoons has seen this.
In some form of ravioli
I add it to soups. Sometimes I just have it raw as the vegetable side of a meal
Saag. It’s basically a smoothie, but warm and savory. Throw some potatoes in there, too.
