I Love Spinach

I love spinach, yes I do. The health benefits are terrific, plus the baby spinach used in salad lasts a lot longer than any other lettuce. Usually if I buy the 1lb package of organic baby spinach it lasts about a week and a half until it starts to look a little limp. So, instead of letting it rot or throwing it away, I usually try to cook the spinach somehow. Here's two recipes with left over baby spinach.

Florentine Sauce

As much spinach as you have left over

1 can diced tomatoes, drained

1/4 cup of parmesan cheese

Oregano, Basil, Salt, Pepper and red pepper flake

Add spices and tomatoes to a sauce pan and cook over medium heat until the tomatoes start to break down, stir frequently. This is probably about 10 minutes. Reduce the heat, add the spinach leaves and stir, cooking until the spinach wilts nicely. Remove the pan from heat (and turn burner off), and stir in the parmesan cheese.

Sauteed spinach and quinoa

As much spinach as you have left over

2 tbs lemon juice

1/2 cup cooked leftover quinoa (or another grain/pasta thats left over)

Salt, Pepper, Parsley and a smidge of red pepper flake

Toppings: blue cheese or gorgonzola cheese, toasted breadcrumbs, toasted pine nuts, golden raisins, etc (whatever is left over)

In a non-stick skillet sprayed with Pam on medium heat, add the spinach and spices and stir until a bit wilted. Add the lemon juice and cook for a couple of minutes. Remove the pan from the heat and stir in the quinoa. Let this mixture sit until the quinoa heats through. Serve and add toppings. If your guy is picky about veggies, add more cheese and microwave for 1 minute, stir and melt the cheese.