By Anjum Anand
Spinach is a leafy green vegetable that is generally cooked, but can also be eaten raw when young enough to be tender. It has a bittersweet taste and its strong colour can be used to dye pasta green, for example.
Chickpea stew with tomatoes and green chilli
Black bean and brown rice bowl with poached eggs
Spinach and cheese samosas
Wilted spinach and poached egg on toast
Eggs Florentine
Pancetta-baked eggs with a minted pea and feta salad
Vegetable pakoras
Spinach, feta and pine nut salad
Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas larger ones stand up better to heat. Bear in mind that spinach leaves shrink dramatically, so what looks like an enormous amount won’t be when it’s cooked.
Store dry spinach, loosely packed in a bag in the salad crisper of your fridge for up to one week. To freeze, blanch the spinach, squeeze the water out, then divide into serving portions in freezer bags.
Article by Felicity Cloake
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