fresh spinach

Love spinach and mushroom salads. Here is a great dressing: soupspiceeverythingnice.blogspot.com/2014/02/white-balsamic-vinaigrette.html

I made a power bowl that uses it as a base. soupspiceeverythingnice.blogspot.com/2015/05/hummus-power-bowls.html



I also use it in soups like Tomato Florentine soupspiceeverythingnice.blogspot.com/2012/11/tomato-florentine-soup.html

Or this:

Spinach and Artichoke Tortellini Soup
Servings: 4 to 6

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. kosher salt
Black pepper (3 to 4 grinds)
1/8 tsp. red pepper flakes
1/2 tsp. Italian seasoning
1 can quartered artichoke hearts, drained
6 cups fat-free, unsalted chicken stock
9 oz. package spinach and cheese tortellini
5 oz. bag of fresh baby spinach
1/2 cup half and half
Parmesan, shredded to garnish

Directions

Place 3-1/2 quart soup pot on medium high heat, add olive oil and onion. Saute until onion is translucent and begins to brown. Add garlic, salt, peppers and Italian seasoning saute 1 minute. Add artichokes and saute 1 or 2 minutes. Add broth and bring to a boil. Add tortellini, simmer 4 minutes. Add spinach and continue to simmer 4 more minutes. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.


Spinach is also great stir fried with a little olive oil, garlic, salt and red pepper flakes.

Spinach and mushroom omelets, spinach salads, spinach in tomato soup, steamed spinach as a side dish. . .
I probably eat 2 bags of spinach a week!

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