"I don’t like spinach, and I’m glad I don’t, because if I liked it I’d eat it, and I just hate it."
— Clarence Darrow
Ha! Circa "20 some years" ago, if you would ask me to eat spinach, that quote right there would’ve been exactly what I would’ve said. I can still recall my parents waiting persistently at the dinner table 'til near bedtime waiting for me to swallow my last bite of cooked spinach from my plate. No joke. And to be honest, I’m still unsure of eating a boiled pile of the stuff...
However, I do love spinach in many other forms, especially raw in a salad. Fresh... I’ll eat it every single day! In chip form... just as often. Crispy, crunchy chips are my kryptonite. My kind of "chocolate cake" if you will.
Now here’s my new little tip when roasting... instead of using parchment paper, place a cooling rack on your baking sheet and place the spinach leaves on top... this will create a wonderfully new crispy texture to the chips. I also found it makes them turn less brown and it actually gives them a little bit of a "crinkled chip" look and texture. To me, this tasted better than placing them on the pan. When doing that, I found them to be too flat and paper like, rather than like a crispy, crunchy, glorious chip.
Hope you all enjoy!
I’ve had this recipe on the menu for many years on and off. Normally, I sauté spinach very quickly. However, in this recipe I suggest cooking for a longer time until the spinach is really well cooked. This is the way my friend Pilar cooked the dish for me at El Rebost de la Cartoixa, with plenty of garlic! Remembering other good times, I have tried a recipe from my friend José Andres where he added some apple – this was a really great combination and I’d recommend that depending on what you like. — José Pizarro, author of Catalonia
I made this spinach salad the other night to pair with my dinner. I wanted to make a light but delicious salad that was full of flavor and crunchy goodness.
When I was adding the final touches to my spinach salad I decided something was missing, I had a box of Olivia’s Croutons® and I immediately realized they were the perfect topping for my masterpiece
I used the Olivia’s Croutons® garlic flavor, it made my salad crunchy and added the flair I was looking for. It was my fist time trying Olivia’s gluten free croutons and I wasn’t disappointed, it actually made my salad incredible and we all enjoyed my yummy salad.
For this recipe and other entertaining tips from Cindy's Table, click here.
The 'smart alecs' might say this is simple - "just buy it in Italy" - and it is true that Italian fresh spinach holds its form and doesnt cook into a mushy mess like some lesser breeds, but these are some tricks to get the best out of whatever you can get your hands on.
If you wash the leaves, dry them in a salad spinner so you don't have extra moisture
For the perfect balance of flavor, add a dash of fresh nutmug, a squeeze of lemon, and a pinch of sea salt
Perfect spinach is spinach that's been cooked just as it wilts, so take precaution because it turns in a matter of seconds
Pour out any excess water from cooking, as it ruins the flavor
To read more tips on cooking and to learn more about Nudo products, visit their website.
"None of the kids at your table will be complaining about eating their vegetables after they’ve tried this recipe. The most delicious spinach I’ve ever made, and the prep time is almost non-existent. It’s great as an appetizer or side, and you can add artichokes or mushrooms for a tasty surprise!" — Julie Benz
Looking for a delicious, vegetarian lasagna for dinner? Then stop looking now. Using no-boil lasagna noodles cuts down on cooking time, and a mixture of nonfat cottage cheese, part-skim mozzarella, and freshly grated Parmesan keeps the calories down while upping the flavor factor.
Here's a quick and easy side dish that's packed with nutrients. A simple topping of Greek yogurt, garlic, olive oil, and red pepper flakes sets this side dish apart from other versions of sautéed spinach.
See all spinach recipes.
Forget about ordering a side salad with your slice — you can just pile your greens right on top instead. This combo features blue-cheese crumbles, which add a big kick of robust flavor for a fraction of the fat you'd get from a standard mozzarella-loaded piece. And best of all, there's zero cooking required.