I like spinach, but every time i have it, it never really tastes that great.
What can i do to make it better, on its own i mean. I usually throw it in stews, or a sauce, or in an omlette or something. Or pizza occasionally.
Otherwise, i tend not to eat it. Any suggestions? Also, is there any difference between baby spinach and regular spinach?
There's a K t the end of spinach...k
i usually throw it into scrambles or breakfast burritos. it can be a good lettuce replacement on burgers or sandwiches too. my wife makes green smoothies with it. baby spinach tastes a little milder. no idea if it is nutritionally different though.
People usually add a generous amount of garlic and pepper to plain spinach, diced onions are optional. Another possibility is a cheese/cream based approach, although it's not clear if that still counts as "on its own".
Baby spinach is smaller and softer.
I usually juat throw on some olive oil and steam cook it, don't even need salt. I've also put ground salmon and cream cheese in it to make bread dips.
Make a salad out of it with red onion, boiled egg chunks, and bacon. Poppyseed dressing. Shits so good. To be fair it's probably mostly the dressing but it's delicious none the less.
I love making creamed spinach. Obviously with cream it isn't going to be the most healthy but it is damn good.
Take dutch oven, add oil to bottom. Fill it with spinach and cook until the leaves have wilted. Press against side to squeeze out juice. Add more spinach and repeat. When you have enough cooked spinach (it reduces to like 1/10 volume), add flour to the boiling juices. Make a roux and add garlic, S&P. I suppose you could add shallots here or maybe pinenuts, its your preference. The trick is to keep the cooked spinach pressed against the side while the fresh batch cooks. Combine everything and slowly add a bit of cream until the cream is no longer nasty green but not too much.
Great side dish to steak.
This recipe combining spinach with ground beef, eggs, mushrooms and onion is god-tier comfort food:
Spinach goes well with most protein heavy foods: Beef, pork, prawns, salmon, eggs, cheese, mushrooms, beans, etc.
It is also excellent at carrying spices, making it useful in Indian curries.
Nutmeg complements cooked spinach very well.
bacon fat, garlic, sauteed shallots/onions. Take your fat, be it bacon grease, butter or olive oil, put it in a pan and saute some shllots or finely chopped onions and/or a clove of minced garlic. Once you get a little browning, deglaze the pan with a little bit of red or white wine or some type of red vinegar (wine or balsamic vinegar work well). Throw in your spinach leaves and toss around with a little salt and pepper. Add shit like bacon or chili, or whatever sounds good. Experiment.
Large spinach leaves are usually not simply eaten whole, fresh or wilted like baby spinach leaves. They're usually blanched, squeezed of excess water, then deveined or de-stemmed because the stems are considered too tough and fibrous to be pleasant.
A bunch good ideas already, two things not already mentioned are saag paneer (the indian version of creamed spinach), and spanikopita (which personally, I think is much, much better if you make it with puff pastry instead of phylo).
But most of the time if I'm eating spinach I'm just going to throw a big handful in a hot pan, and steam it briefly with some flavorful liquid that reduces into a sauce.
I grow my own. I only use water on it, no sprays or anything. Raw preparation is easy, just soak in a bowl/sink of water then rinse and eat raw in salad. Picking younger plants/leaves is best for salad greens. For cooked greens you can pick older plants/leaves.
Try not to overcook the spinach. Overcooking can cause sulfur and bitter compounds to develop (same with asparagus, broccoli, Brussels's sprouts, etc). The best way to cook spinach is to steam it.
However, most people tend to boil the spinach to make their cooked greens. If you are doing this, it will be overcooked. To lessen the bitter flavors, you need to bring the spinach to a boil for 2 minutes then drain, add new water, and bring to a boil 1 more time and cook until done or when changing the water, add in all the other ingredients you are using to make whatever dish you'll be serving. If you are pressure canning your own spinach, the water change and second boil is when you'd be hot packing it into jars.
Frying or baking spinach will produce the most bitter compounds in the leaves and stems. Most people don't like it like this unless there are other ingredients to help mask the bitterness.
If you still don't like spinach, I suggest trying Lamb's Quarter (aka Magenta Spreen for the purple hue kind.) It has less bitter problems and can be used exactly like spinach. It also grows wild in most places and it amazing to grow in the garden.