You have spinach in your fridge and don’t know what to cook tonight? You never buy spinach but would like to try? You saw spinach at your local market but have no idea what to do with it? You (or your kids) don’t like spinach but you’re happy to give it another try?
Try our three way spinach recipes:
Spinach à la Bechamel
Boil or steam spinach (after having washed them thoroughly and removed the big stems) for around 3 minutes (depends on their size of course).
On the side, begin preparing the bechamel sauce. Bechamel consists in mixing butter, flour and milk (salt, pepper and nutmeg according to your tastes). Melt butter in a saucepan, stir while progressively adding flour, then add milk (it is much easier if you add warm milk), then heat until the mixture thickens. Depending on how you like it you may decide to add more flour (thick) or more milk (thin/more liquid-y).
Mix spinach and bechamel sauce together.
One variant to the above is to add sweetcorn (for the colour) and do a more a liquid bechamel sauce to get a very yummy pasta sauce. And of course spinach, once boiled or steamed can be eaten with just butter or fresh cream.
Spinach Japanese Style
Of course, cooking Japanese requires quite a few ingredients that you will not be using a lot but actually you can do the investment once for all and then start cooking Japanese more often… and actually for this recipe, you only need miso.
Boil spinach according to previous recipe.
Plunge the spinach into cold water (to keep the nice green colour).
Dry them thoroughly; cut them into sections of approximately 3 cm.
In a bowl, crush grilled sesame seeds (to release the flavour), mix with (white or red) miso paste (NB: miso is fermented soybean paste that you can find in Asian deli or supermarkets with ethic food aisles. Miso is typically salty) and sugar.
Then mix the sauce with the spinach – itadakimasu!
Spinach and Ricotta Cannelloni
This is an Annabel Karmel recipe, and your children will love it.
Cook the spinach (250 frozen or 500g fresh), drain well and roughly chop. In a saucepan, put some butter and pan fry the spinach for a couple of minutes. Add the ricotta (100g), the parmesan (25g, grated), and the mozarella (40g, grated). Add salt and pepper to your taste. Once the cheese has melted, the stuffing for the cannellonis is ready. You can fill the cannellonis (about 8) with your fingers or an icing gun if you have one. Put them in an ovenproof dish.
Cover with a tomato sauce: pan fry 1 onion (finely chopped), 1 garlic clove (crushed) in olive oil for 2 minutes (if you have a bay leaf, add one as well). Add the passata (500 ml), sale and pepper to your taste, and simmer (uncovered) for about 8 minutes (until it thickens a bit). Your tomato sauce is ready (remove the bay leaf). Cover cannelloni completely so that it does not dry out while it cooks. Sprinkle grate parmesan cheese.
Put in the oven (180C) for 25-30 minutes. You can check if the pasta is cooked with a knife. If it goes in, it’s cooked!