Whether you buy it bagged or bunched, baby spinach is a simple and speedy way to add greens to your meal.
Beyond the obvious use in salad, baby spinach works in a number of preparations, from baked pasta to stir-fry. Especially in the latter, the prep is easy (bagged spinach usually is washed and ready to eat) and the cooking is fast (just long enough to wilt).
For a wonderful side, saute several cloves of minced garlic and a pinch of red pepper flakes in olive oil for a minute. Add a large bag of spinach and continue cooking until wilted, about 2 to 3 minutes.
Zest a lemon into the pan and stir well. Grate Parmesan cheese over the greens, then season to taste with salt and freshly ground black pepper. Transfer the greens to a serving platter, then drizzle the juice of half of the lemon over it.
Or consider these recipes for simple, savory uses for spinach.
Spinach and ricotta cheese pasta
8ounces penne or ziti pasta
112-ounce bag baby spinach
1cup whole milk ricotta cheese
Salt and freshly ground black pepper, to taste
Bring a large saucepan of lightly salted water to a boil and cook pasta until al dente.
Reserve a cup of the pasta cooking water, then drain the pasta and transfer to a large serving bowl. Add the spinach, ricotta and just enough of the water to create a smooth sauce. Toss until the spinach wilts. Season with salt and pepper.
Makes 4 to 6 servings.
From Sara Foster’s “Sara Foster’s Casual Cooking”
This easy Indian dish makes a great dip with triangles of toasted pita bread. Cumin seeds are widely available at natural foods stores or any grocer with a large spice section. About 1/4 teaspoon ground cumin could be substituted.
Spinach raita with toasted cumin
4ounces baby spinach
1/2teaspoon cumin seeds
1cup plain whole- or low-fat yogurt
2tablespoons minced red onion
3/4-1teaspoon salt
1/4teaspoon finely grated fresh ginger
Rinse the spinach, but do not dry it. Place it in a small saucepan, cover and set over medium heat. Steam the spinach until tender, but still bright green, about 2 to 3 minutes.
Meanwhile, in a small, dry skillet toast the cumin seeds until they turn dark and fragrant. Set aside to cool, then grind them in a spice grinder or with a mortar and pestle.
In a small bowl, stir together the yogurt, onion, salt, ginger and cumin.
Squeeze the cooled spinach to remove any excess water, then finely chop it. Add this to the yogurt mixture and stir well. Chill until ready to serve.
Makes 4 servings.
From Ruta Kahate’s “5 Spices, 50 Dishes”
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