The secret to spinach is killing the taste of spinach! Here’s how I fix mine:
Use 2 lbs of spinach
Scrub sink clean and fill it part way with 2 gals of water
Dump all the spinach in and pick over it. Tear any very large leaves so that all the pieces are roughly the same size. Stems are good to eat unless they are woody, so discard any damaged leaves or woody stems.
Place the good leaves in a large colander to drain.
Dice two cloves of fresh garlic and cut a fresh lemon in half.
Use a large pan or pot that has a lid. Heat it for a minute on the stove on high. Toss in about a tablespoon or so of extra-virgin olive oil and half the diced garlic. Stir garlic for about a minute; don’t let it brown or burn.
Immediately put half the drained spinach into the pan. It should still be damp, but not dripping wet.
Toss the spinach to coat the leaves in the oil and garlic. Cover the pan with a tight lid and lower the heat halfway. Steam for about 15 seconds, remove lid and toss gently until leaves are just barely wilted but NOT mushy.
Remove pan from heat and pour out the batch in a large bowl.
Starting with the heated oil and garlic, repeat all the above cooking steps with the other half of the drained leaves.
When all of it is steamed and in the bowl, squeeze the juice of half a lemon over the leaves, add about a teaspoon of dried basil (and a small squirt of mustard if you desire), and toss gently to distribute.
Serves 4 to 6, depending on portion size. A little goes a long way.
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To freeze individual servings, spoon it into 1/2 cup containers and evenly divide the remaining juice from the pan into the containers before snapping on the lids. When ready to eat, open lid part way and microwave for about 60 to 75 seconds and stir.
Okay to drain the juice if you want to eat it on a plate; if you want to use it in soup or pasta, chop it lightly and also throw in the juice.
Hey, if that works for you, cool. But for me, that’s too much process, time, and cleanup.
I just make a big salad with: spinach, cabbage, baby carrots, green peppers, tomato, celery, cukes, avocado.
Dressing is ACV, olive oil, salt, and a combo spice like Mrs. Dash or Old Bay. Stay away from all bottled dressings.
Serve that with a protein, and that’s my dinner.