Spinach Recipes

Yes, once. Spinach is naturally high in nitrate, which can turn into nitrite when cooked spinach sits warm for a long time. Cool leftovers quickly, keep them airtight in the fridge and reheat them only once, thoroughly.

Both work. Fresh spinach tastes milder and is best for salads, smoothies and a quick sauté. Frozen spinach is handy for sauces, fillings and curries: thaw it, squeeze it out well and stir it in at the end so nothing turns watery.

As a side, plan on 5 to 7 oz (150 to 200 g) of fresh leaves per person, because spinach cooks down to a fraction of its volume. In pasta, curry or fillings, 2 to 3.5 oz (50 to 100 g) per serving is usually enough.

About 2 days in the crisper drawer, ideally unwashed and loosely packed. Sort out any wilted or slimy leaves before cooking. If you bought too much, blanch the rest briefly and freeze it.

Yes. Baby spinach and young leaves taste mild raw and are great in salads and smoothies. Larger leaves with tough stems are better cooked briefly, which makes them more tender.

Every card shows whether a recipe is vegan or vegetarian, and the filter above lets you show only the vegan dishes. The vegetarian ones are mostly the recipes with feta or crème fraîche, like the baked feta gnocchi and the spinach tarte flambée.

Usually too much water clings to the leaves. Drain washed spinach well or spin it dry, and squeeze frozen spinach firmly after thawing. Cook it only briefly so it stays green and keeps some bite.

Spinach has about 3 mg of iron per 100 g (3.5 oz), a good amount but no miracle. Your body absorbs plant iron better alongside vitamin C, for example from lemon, bell pepper or orange.