Spinach may seem an odd choice for the first subject of discussion in this “ode to an ingredient-esque” series. However, it really is a simply delicious and versatile ingredient.
Spinach truly is a “super-food” with its sources of niacin, zinc, protein, fibre, vitamins A, C, E and K, as well as iron and calcium. This vibrant leaf has a delectably rich and earthy flavour with an almost creamy tone. Used raw it is crisp, light and nutty. Why not try throwing some sunflower seeds, feta, steamed runner beans, and a generous glug of balsamic vinegar in with a big bowl of spinach – you’ve got yourself a healthy, flavour-rich supper.
Wilted, spinach is almost a completely different ingredient. Smooth and mild, it melts at the touch of heat and softens in to a gorgeously silky green. Mix simply with butter and garlic to make a more than worthy side dish. Stir in to pots of tangy tomato stew, tagine, curry and deeply spiced pans of Huevos Rancheros to bring a rounded element of earthiness; you can almost taste the nutrients that prosper in each leaf.
Eggs Florentine is a classic dish that combines eggs, spinach and hollandaise sauce atop of an English muffin. The spinach gives texture, and compliments the creamy sauce and rich buttery flavour of egg – this is a must try for a weekend brunch. One dish that really showcases the flavours of spinach, is a spinach lasagne. Layers of soft pasta reveal silky strands of smooth, iron-rich spinach softened simply in an oozing cheesy sauce, with just the hint of garlic. This dish is so simple but absolutely works.
A trusty everyday dinner for two people, perfect for after a long day at work, is spinach gnocchi. In a frying pan, heat some olive oil on a medium-high heat, chop one whole courgette and sauté for around 3-4 minutes until softened. Bring a saucepan of salted water to the boil. Add 2 big tablespoons of red pesto to the courgettes, along with a clove of garlic, a 2 teaspoons of hot smoked paprika, a large tablespoon of crème fraiche, a splash of milk, a dessert spoon of balsamic vinegar and half the juice of a lemon. Allow this to heat through while you add a whole packet of pre-made gnocchi to the boiling water. Simmer for around 3-4 mins until they begin to rise to the top of the pan. Pour half a bag of spinach into the courgettes and allow to reduce down for 2 minutes. Drain the gnocchi and pour it straight into the frying pan with the other ingredients. Coat the gnocchi with the sauce and season well with salt and pepper. Serve immediately with shavings of salty parmesan.
How do you use spinach?
Gnocchi with spinach, courgette & red pesto
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