Four Amazing Spinach Recipes for those that don’t like Spinach
Why eat Spinach?
Spinach, like many dark leafy greens, is an excellent source of Iron and provides a host of other benefits as well. Spinach is life-preserving, anti-inflammatory, and protects the eyes, because of a phytonutrient called Lutein. It can help brain function and strength building.
How you serve your spinach impacts the amount of nutrients you consume. As a rule of thumb, you don’t want to boil it, especially not for longer than 2-3 minutes. Raw or steamed is the best way to eat spinach for the most nutrient value. That being said, for a select few people its hard to eat spinach as is. Maybe it's the taste, the texture, or the appearance. For me, the texture of softer greens like spinach is unacceptable–and it's worse when cooked. So here is how I trick myself into eating the veggies I hate so I can cosplay as a responsible, healthy adult. If you can relate, give some of the following recipes a try.
Recipes
Four Spinach Recipes to try if you don’t like spinach.
Spinach Olive Sauce
About 8 oz
½ bag of spinach
7-11 Pitted Kalamata Olives
4 tbsp of Olive Juice
1 Tbsp of Lemon
2 tbsp of Olive Oil
Heaping tbsp Minced Garlic (or to taste)
Fun Variations:
Handful of basil
Pine Nuts
Tahini
Coconut milk
Oatmilk Cream
Instructions:
Blend until fully homogeneous.
Spinach Heavy Green Juice
For a 64 oz. Bottle
1 bag of spinach
1 head of celery
2 large cucumbers
5-6 Apples
2 lemons
2 Large thumbs of Ginger
Dumpling Filling/Spinach and Tofu Savory Breakfast Muffins
You can blend or finely chop the spinach for easier consumption.
Dumpling Filling
About 25 Dumplings
½ Block of Tofu
1/2 Bag of Spinach
1 tbsp Lemon
1 tbsp Nutritional yeast
½ tbsp Mustard Powder
1 tsp Tahini
1 tbsp of Soy Sauce
Chili Powder, to taste
Black Pepper, to taste
¼ Sweet Onion, caramelized
1 tsp Balsamic Vinegar
Instructions:
Dice Onion, add to a saute pan with a little olive oil
Saute until lightly browned/carmelized
Deglaze the pot with balsamic vinegar
In a mixing bowl, Crumble tofu into small pieces
Add all seasonings, sauces, onions, and spinach
Mix thoroughly
Add to saute pan and steam briefly to wilt the spinach.
Add 1.5 tsp of mix to the dumpling wrapping and close.
Panfry, steam or bake dumplings until cooked to your preference.
Breakfast Muffins
About 12 Medium Muffins
1 cup of Self-Rising Flour
½ Block of Tofu
1/2 Bag of Spinach
1 tbsp Lemon
1 tbsp Nutritional Yeast
½ tbsp Mustard Powder
1 tsp Tahini
1 tbsp Soy Sauce
Chili powder, to taste
Black Pepper, to taste
¼ Sweet Onion, caramelized
1 tsp Balsamic Vinegar
Filtered Water
Instructions:
Dice Onion, add to a saute pan with a little olive oil
Saute until lightly browned/carmelized
Deglaze the pot with balsamic vinegar
In a mixing bowl, Crumble tofu into small pieces
Add all seasonings, sauces, onions and spinach
Mix thoroughly
Steam briefly to wilt the spinach.
Add in Flour
Add in a little water until a thick batter
Oil the muffin tin
Fill a little over halfway
Bake at 350 F for 25-30 minutes
Spinach Fresh Pasta Noodles
2 servings, but 1 if you are hungry.
For every 1 cup of flour, you want ¼ cup spinach puree.
Spinach Puree
1-2 tbsps Olive Oil
1 bag (8-11 oz) Spinach, steamed
Optional flavor explorations to add to spinach Puree: Garlic, Rosemary, Lemon
Dry Ingredients
1 cup Flour
Add 1 tsp Salt
Instructions:
Blanch spinach by briefly boiling in heavily salted water, then dumping in ice water or lightly salt and steam until vibrant green
(If you boil your spinach, keep that water and boil your noodles in it later. It has some of the nutrients from the spinach.)
Blend with the rest of the spinach puree ingredients
Mix one cup of All-Purpose or Semolina flour with spinach puree
Kneed until fully mixed
Let rest for at least 10 minutes
Kneed again. (If too sticky mix with more flour, if too dry, add a little olive oil.)
Cut into 4 parts and roll out as thin as your preference. (or use your pasta machine)
Flour your thin pasta slab, fold and cut with a knife or pasta machine.
Boil your noodles for 2-3 Minutes, until they float to the top
Serve as you would enjoy your regular pasta.
I prefer to top with olive oil, garlic, black pepper(or white pepper), and white wine vinegar-based sauce, and a prepped protein.