I use spinach in a ton of different recipes, starting with my favorite green, morning juices, to which I frequently add baby spinach. I also like it in salads, soups, sauces, pasta filling, and sautéed as garnish or spread over slices of toast or roasted potatoes.
If you’re a vegetarian, this recipe will seem marvelous. If you’re more of a meat-eater, serve this spinach alongside roasted chicken, a fried fish fillet or grilled meat. And if you add it to stir-fried mushrooms and a little bit of cream, you’ve got a perfect pasta sauce. You can also use it to stuff a sandwich, creating alternating layers of cheese and spinach, or served over rice with a fried egg to top it off. There are so many possibilities; it all depends on what you’re hungry for and what you have on hand.
When you run out of spinach, use Swiss chard. It will taste just as good.