Delicious dark green leafy spinach is ideal to create tasty vegetarian and vegan recipes. Originally from Persia, it is a nutritional powerhouse. Baby spinach leaves are ideal for salads, while larger spinach leaves are better cooked.
How to cook spinach
Spinach can be eaten raw or cooked. Too much heat will damage some of its nutritional contents so it is best to eat it raw (in salads or smoothies or as a sandwich/ wrap garnish). Young and tender spinach leaves will cook in no time. You can blanch them, saute, steam them or stir-fry them. Add them at the last minute to curries and stew as spinach leaves will only take a couple of minute to wilt.
What pairs well with spinach?
Spinach is very versatile and pairs well with a number of other ingredients such as cream, cheese, garlic, ginger, eggs, lemon, lentils, mushrooms, nuts, nutmeg, tomatoes, yoghurt etc.. It will complement a wide range of dishes such as pasta, rice, salads, pizzas, phyllo dough, beans and pulses casseroles. Here are some tasty spinach recipes to inspire you: Pan-fried Gnocchi with Creamy Spinach and Mushrooms, Butternut & Spinach Curry, Tofu & Spinach Peanut Butter Stew, Mini Greek Quiches, Tropical Green Smoothie Bowl, Cauliflower & Spinach Egg Curry, my vegan Creamy Mushrooms & Spinach with Turmeric Quinoa and this vegetarian Spinach & Mushroom Mascarpone Quiche.
UK Season: April to May.
Nutritional Content: High in Iron, calcium, Vitamin C, A & K and antioxidants. Good source of Vitamin B6, potassium, manganese, magnesium, copper, zinc and omega-3