How to Season Spinach

Enhancing the Taste of Raw Spinach

Make a vinaigrette for a delicious, light salad. Combine vinegar with sweet or savory ingredients of your choice. Then slowly whisk in olive oil, beating the mixture until it’s thick. Drizzle the vinaigrette over your fresh spinach leaves. Try combining 2 tablespoons (30 mL) of white wine vinegar, 2 teaspoons (9.9 mL) of Dijon mustard, 2 teaspoons (9.9 mL) of grated onion, ⁄2 cup (120 mL) of olive or vegetable oil, and ⁄4 teaspoon (1.2 mL) of lemon juice for a slightly spicy, acidic dressing. Add bacon bits and sliced mushrooms to the fresh spinach for a heartier salad. This recipe makes 6-8 servings.

Transform your spinach into a Bermuda salad. Blend ⁄3 cup (79 mL) of cider vinegar, 1 chopped onion, 1 teaspoon (4.9 mL) of celery seed, 1 cup (240 mL) of olive or vegetable oil, 1 tablespoon (15 mL) of Dijon mustard, ⁄3 cup (160 mL) of white sugar, and salt and pepper to taste. Add chopped boiled eggs and bacon bits to the spinach leaves. This recipe will yield 8 servings.

Choose a sweeter dressing for a fresh, summery taste. Mix ⁄4 cup (59 mL) of balsamic vinegar, ⁄2 cup (120 mL) of olive oil, 2 tablespoons (30 mL) of honey, and salt and pepper to taste for a sweeter dressing. Try adding strawberries, Gorgonzola cheese, and pecans to the fresh spinach leaves. This recipe will yield 4 servings.

Try a poppy seed dressing for a richer, more filling salad. Mix an egg and 1 tablespoon (15 mL) of cider vinegar in a blender, then add ⁄3 cup (79 mL) of olive oil and ⁄3 cup (79 mL) of canola oil. Add ⁄3 cup (79 mL) of cider vinegar, minus the 1 tablespoon (15 mL) that you already used, 2 tablespoons (30 mL) of Dijon mustard, 3 tablespoons (44 mL) of honey, and ⁄2 teaspoon (2.5 mL) each of garlic powder and pepper. Pulse the ingredients until they're combined and add 1 tablespoon (15 mL) of poppy seeds. Pour the dressing over the spinach, along with bacon bits, sliced hard boiled eggs, red onion, mushrooms, and crumbled feta. Serve immediately. This recipe makes 4 servings. Make sure to pour the oil into the blender as slowly as possible to allow the mixture to emulsify, or thicken. You can use a hand blender instead of an automatic blender if you prefer. This poppy seed dressing will last in the fridge for about 3 days.

Adding Flavor to Cooked Spinach

Add salt, pepper, and a pinch of ground nutmeg to sautéed spinach. Melt 2 tablespoons (30 mL) of butter in a pan over medium heat. Add 20 ounces (0.57 kg) of spinach and wilt it for about 5 minutes, stirring once halfway through. Take the pan off the heat and season the spinach with salt, pepper, and nutmeg to taste. Serve immediately with a slotted spoon. This recipe will yield 4 servings.

Sauté 1 pound (0.45 kg) of spinach with garlic for a simple, classic taste. Heat 2 tablespoons (30 mL) of olive oil in a skillet over medium heat. Add 4 minced cloves of garlic and sauté for 2 to 3 minutes. Add the spinach to the skillet a handful at a time, stirring it with a wooden spoon. As soon as the spinach starts to wilt, add the next handful and mix to ensure that the raw leaves are touching the bottom of the skillet. Remove the skillet from the heat as soon as all the spinach has been incorporated and wilted. This will yield about 4 servings of spinach. Spinach wilts quickly. The process shouldn't take longer than 5 minutes.

Try adding lemon juice for a bright, zesty flavor profile. Sauté 3 minced cloves of garlic in 2 tablespoons (30 mL) of olive oil over medium heat for a minute or two. Stir constantly to keep the garlic from burning. Add 16 ounces (0.45 kg) of spinach in handfuls and let it wilt. Remove the pan from the heat, and season the spinach with salt and pepper to taste. Squeeze ¼ of a small lemon over the spinach. Stir the ingredients to combine them. Don’t use bottled lemon juice because it’s too acidic. Top the dish with 2 tablespoons (30 mL) of lemon zest or peel. Zest the lemon by washing it and then running it over a cheese grater to create a pile of peel shavings. This recipe will yield 4 servings. Sour flavors like lemon can help balance out the bitter tastes of dark green vegetables.

Experiment with spices for a hotter flavor. Spice can be as basic as adding a pinch of red pepper flakes to spinach sautéed with olive oil, garlic, and lemon zest. Try curry powder, paprika, or ground cayenne pepper to add more heat. For a heartier spicy spinach dish, heat 1 teaspoon (4.9 mL) of fennel and cumin seeds in 2 tablespoons (30 mL) of olive oil until they sizzle. Sauté 1 chopped red onion, 1 teaspoon (4.9 mL) of freshly grated ginger, and 2 grated cloves of garlic over low heat for about 3-5 minutes until the onion begins to soften. Add 2 dry red chilies, 2 chopped green chilies, 1 large diced tomato, a pinch of cinnamon, and salt to the mixture. Cook for about 15 minutes, stirring frequently, until you have a thick sauce. Fold in 3 cups (710 mL) of spinach leaves and cook for another 3-4 minutes. Serve warm.