Spinach is a tender leafy green with a mild, slightly earthy flavour. Use it raw in salads or briefly cooked in everything from pasta to curries.
Latin name: Spinacia oleracea Origin: Central and Western Asia
Description
Spinach is a fast-growing leafy plant harvested for its young, delicate leaves. Baby spinach is finer and softer (great raw), while mature leaves are sturdier and ideal for sautéing, stewing or stir-frying.
In the kitchen
Raw spinach tastes fresh and mild; once heated it wilts quickly and becomes soft and silky. It pairs well with garlic, lemon, nutmeg, cream, cheeses (such as feta or goat’s cheese), eggs, nuts and pulses. Spinach is widely available year-round, with especially tender leaves often found in season.
Storage & preparation
Keep spinach in the fridge, loosely packed (for example in an open bag or with a sheet of kitchen paper), and use within a few days. Wash just before using and drain well. For hot dishes, quickly sauté or wilt it and add it near the end to keep the colour bright. To freeze, blanch briefly, cool, squeeze dry and portion.
Delicious recipes with spinach
Spinach à la crème
Spinach à la crème is a classic side dish of briefly wilted spinach in a mild, creamy sauce.
This Catalan-style spinach is a light and flavourful side dish with raisins and pine nuts. By briefly sautéing the spinach, it retains a fresh and full taste.
Soft clouds of lightly whisked egg, gently gratinated with Parmesan, served on a bed of spinach briefly wilted in butter. An elegant dish from French cuisine, simple in concept yet rich in flavour.
Oysters Rockefeller were invented in 1889 at Antoine’s restaurant in New Orleans. The dish consists of warm oysters in the shell, finished with a buttery, green herb layer and a crisp breadcrumb topping, briefly gratinéed in the oven.
