how can i use spinach leave in healthy meals?

Answer 1

Try the following

Warm Spinach Salad with Poached Eggs, Frizzled Kabaños and Bacon

4 oz (110 g) ready-washed young leaf spinach, plus a few sprigs of watercress
4 large, very fresh eggs
3 oz (75 g) smoked kabaños sausage
4 rashers smoked back bacon or 8 streaky rashers
1 small onion, peeled
2 oz (50 g) open mushrooms
2 slices white bread, crusts removed
3 tablespoons extra virgin olive oil
3 tablespoons dry sherry
1½ tablespoons sherry vinegar
freshly milled black pepper

You need to begin this by preparing everything in advance. The onion, mushrooms and bacon rashers need to be finely chopped into ¼ inch (5 mm) pieces; the sausage should also be chopped, but fractionally larger. Then cut the bread into ¼ inch (5 mm) cubes (croutons) and arrange the spinach and watercress on two large plates, removing any large stalky bits first.

Now poach the eggs (see How to poach an egg, below) and, while they're sitting in the hot water, take a medium-sized, heavy-based frying pan and heat 1 tablespoon of the oil in it until it's very hot and gives off a fine haze. Then fry the croutons, tossing them around in the pan, until they're crisp and golden brown – about 1-2 minutes – and after that remove them to drain on some kitchen paper.

Now add the rest of the oil to the pan and, again, let it get really hot before adding the prepared bacon, onion and sausage. Toss them all around, keeping the heat high to make everything brown and toasted at the edges.

After 4 minutes, add the chopped mushrooms and toss these around, still keeping the heat high, for about 2 minutes. Finally, season with freshly milled black pepper, add the sherry and sherry vinegar to the pan, giving it a few seconds to bubble and reduce. Then transfer the eggs to sit on top of the spinach and watercress, pour the contents of the pan over everything and sprinkle the croutons on top.

or Spinach and pancetta tagliatelle
125g/4½oz fresh tagliatelle
1 tbsp olive oil
2 small shallots, peeled and quartered
1 garlic clove, finely chopped
70g/2½oz pancetta, finely diced
85g/3oz defrosted frozen spinach
1 tsp chopped fresh sage
2 tsp pine nuts, toasted
1 tsp chopped fresh flatleaf parsley
15g/½oz fresh parmesan, finely grated
salt and freshly ground black pepper

Method
1. Place the spinach in a clean cloth, then over a bowl or the sink, squeeze out any excess water.
2. Roughly shred the spinach and set aside.
3. Half fill a medium saucepan with water. Season with salt and bring to the boil.
4. In a medium sauté pan, heat the oil. Sauté the shallots for 2-3 minutes or until softened.
5. Cook the tagliatelle as per the packet instructions.
6. Stir the pancetta into the shallot and fry for 2-3 minutes until golden.
7. Add the garlic, sage and pine nuts and cook for 2 minutes.
8. Drain the pasta then stir it into the spinach and pancetta mix with the parsley. Season and serve sprinkled with parmesan

or Spinach, orange and pine nut salad

200g/7oz spinach leaves
2 oranges, peeled and segmented
100g/3½oz pine nuts, toasted in a frying pan until golden
1 tomato, sliced
2 tbsp olive oil

Method
1. Mix all of the ingredients together in a bowl and serve.

or Spinach and bean salad
100g/3½oz green beans, blanched
handful baby spinach leaves
¼ onion, finely chopped
1 tbsp olive oil
½ lemon, juice only
salt and freshly ground black pepper

Method
1. Place the beans, spinach and onion into a bowl and pour over the oil and lemon juice. Season, to taste, with salt and freshly ground black pepper and mix well to coat.
2. To serve, place the salad onto a plate.

Answer 2

Try this:

De-stem & wash a 250 grm bag of Baby leaf Spinach
Place Pan & 1 table spoon good Olive Oil on Medium heat'
Coarsley chop a medium Red Onion & quarter 2 medium 'Plum Tomato's'
Add chopped onion to Pan for 3 or 4 minutes, then add chopped tomato further 2 or 3 minutes then add all the Spinach to Pan to sweat down for 1 or 2 minutes.

Remove from heat and place on the two halves of a Toasted Grannary Bap,Lightly sprinkle with good Balsamic Vinegar. EAT!

Answer 3

I just did a spinach dinner which was delicious. And low in fat .
fry light
2 onions
2 garlic cloves
1 red chilli
2tsp cumin seeds
1lb 2oz/511g cooked spinach
salt and freshly ground pepper
6oz/170g feta cheese
6 eggs
3tbs chopped mixed herbs

Pre Heat oven 200 c/400f or gas 6

Butter deep flan tin or china oven proof dish, and fry onions and garlic, chop chilli and add to garlic and cumin. Chop spinach and add to pan stir in 2/3 feta ,off the heat, beat eggs add mixed herbs pour this into spinach mix and then transfer the lot into cooking dish scatter rest of feta and salt and pepper bake for 40mins. allow to cool for 15mins and cut into wedged serve warm or at room teperature. Serve with crisp green salad...wonderful

Answer 4

mix chopped raw spinach through hot mashed potatoes.

use baby spinach in salads and on sandwiches

put spinach in soups and suaces before blitzing

chop finely and put into bolognaise

heat olive oil in a pan,sautee onion and garlic add spinach and allow to wilt stir through 1 tablespoon of creme fraiche and serve as a side dish
Enjoy !

Answer 5

Cook pasta, toss in chopped fresh spinach, sauteed mushrooms, freshly grated parmesan and a little pasta water. Add chopped fresh spinach to ground beef recipes. It's great raw in salads. Add to soups and stews.

Answer 6

Add them to your salad or sandwich. I throw some in my omelets as well. You can also toss some chopped spinach with pretty much any pasta dish you wish.

Answer 7

Spinach salads...spinach leaves in place of lettuce on sandwiches....quiche....I like Cheryl B's idea of wilting it in a pot of boiling pasta, too. Good thinking!

Answer 8

In great slads or in sendviches instead of lettuce. For salad take young spinach.

Answer 9

I love spinach! I have it raw in sandwiches and salads and cooked in pasta dishes, with cooked meat and other veg and stews/stirfrys/casseroles. The possibilities are endless!

Answer 10

You can use it raw in a salad. Or you can add the leaves whole to pasta sauces, spaghetti bolognaise. It goes well in lasagna or simply cooked with some black pepper and garlic.