How to make spinach tasty?

Raw in a salad with cherry tomatoes and mozzerella.

I eat it raw in salads most of the time, with whatever toppings.

Cooked I will sauté with a little butter or stock and mix in a laughing cow cheese wedge. As mentioned earlier up thread, nutmeg is a great spice with spinach and works really well with creamed spinach (nutmeg also compliments cream). Sautéed mushrooms and peppers and onions and pepper flakes are good mix ins. Parmesan also.

I'll also add sautéed spinach to egg dishes like frittatas. I add sautéed spinach as well to bulk up meatloaf sometimes.

My husband is a fan of cooked spinach with vinegar.

I usually only buy baby spinach. If cooked I prefer it in omelettes, soups, curries, not as just a side of cooked spinach.
I typically eat it raw as salad - just baby spinach, though.

amyrebeccah wrote: »

bpetrosky wrote: »

natashab61 wrote: »

I find it hard to eat spinach in a salad

Why?

Not the person who posted, but I do too. The texture makes my mouth feel odd and I think it's the oxalic acid, based on googling. I love it cooked though.

^This. I am also not a fan of raw spinach. I can eat tons of it cooked, though.

I use about 3 cups in my morning smoothie along with plain kefir, almond milk, plant-based protein powder and ice. Some days I go nuts and add a little PB2.

Sauteed then put in quiche, with bacon and swiss cheese. (Also known as "scrambled egg pie" for those who turn up their noses at the word "quiche".)

If you really don't like it, add to fruit smoothies. My youngest daughter loves a green smoothie and that's the easiest way to get greens in her.

I made a Cook's Country version of this recently and really enjoyed it, but didn't finish it as it's summer here and for me it would work better for winter food. https://www.keyingredient.com/recipes/14787097/spinach-squares-cooks-country/ Plus it made a LOT.

This time of year I'd put spinach in smoothies if I grew it and had excess in the garden. I'm growing kale and swiss chard and using that instead.

I wanted to try growing Malabar spinach this year but found out too late no one locally carries seedlings of it so next year I will get seeds and start them earlier. Regular spinach bolts too quickly here in Massachusetts. I like kale and swiss chard because they are good April - November.

Thats my go -to. On the daily for lunch.
With 1/2 oz of almond slivers and grape tomatoes. Done and done.
Or in a smoothie.
Ive never cared for cooked spinach- however-as a result Ive also never cooked spinach.

Oh and of course cheesy spinach artichoke dip- if we wanna just blow the whole week.

I love spinach in all ways...cooked...raw...in soups and stews and casseroles...whatever is clever for me...if you don't like it, do something else.

Sauté in butter, add lemon and a pinch flaked salt. Or sauté in olive oil then pulp in a pestle and mortar with feta, basil and sun dried tomatoes for a fab pasta sauce/bruschetta topping.

If you like sandwiches, substitute it for lettuce and put mayo or mustard on it.
Also fruit smoothies, if you add spinach it turns green but you can't taste it at all!
You could also put it in veggies soup and blend it so that it doesn't separate hope youmre able to love spinach as much as me!

I think it tastes best in a dish--eggs, pasta, soup, casseroles, even pizza, etc. I never hide it in a smoothie. I think it enhances foods. It's blah raw in a salad. I can endure it with strawberries or sundried tomatoes. But, I prefer a wilted spinach salads. Yummy, but I always overcook. Bummer.

Silver beet (also called chard) is yummy. It is called spinach by many here in Australia because true spinach does not grow well in our warm climate. Silverbeet pie, with fetta cheese and pepper, is quite delicious indeed but full of calories I'd think.