Spinach is one of those hearty greens that is available and easy to find year-round. This makes it a common staple around the house, but let's all have a moment of honesty: do you really love it raw? Mark Bittman says he sure doesn't.
In his recent article, Bittman talks about four different ways to prepare delicious spinach that will maintain its healthy properties but keep you coming back for more — not something that I, personally, often experience with a raw spinach salad.
Read more: Spinach Is a Dish Best Served Cooked at The New York Times
His four methods include: wilting it in a pan, steaming, braising, and a slow technique that results in a fine creamed spinach (we can't wait to try this one). From Indian-Spiced Spinach to Spinach with Mussels, there is a new recipe here to entice every palate. Vegetarians and bacon-lovers alike will be pleased, as we all begin to put those years of raw spinach salads behind us. After all, as Bitman says, "Spinach has many charms -- truly singular flavor, the ability to be transformed by cooking in myriad ways, its famous health benefits — but salad is probably the least convincing."
Mark Bittman's Tips For Buying and Preparing Spinach: 1. Buy the freshest spinach possible, opting for bundles rather than bags whenever possible 2. Don't forget the salt 3. Go Heavy: 2 pounds is perfect for 4 people
Related: Braised Coconut Spinach and Chickpeas with Lemon
(Images: Martha Stewart)
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2 words. Saag Aloo.
The last time I tried to eat cooked spinach I vomited, the texture is disgusting to me. I will stick to salads, thanks.
i can only stomach cooked spinach if it's heavily disguised in something else. otherwise, like @beestrofowler, i'll stick to it raw.
I agree with Mr Bittman. I don't mind baby spinach in a salad, but I much prefer my spinach cooked. I like it wilted in olive oil, with garlic, chili flakes and a squeeze of lemon.
Hmm. I really like spinach as a salad green, and in many contexts prefer it to alternative lettuces. It's got a nice flavor that shines through acidic dressings, which I like. When I first tried spinach salads they were a revelation to me, and I LOVED the spinach we had from the freezer section growing up.
The Bittman recipes look very good, but I'm surprised to see him (and you guys) so down on spinach salads.
I love raw baby spinach in salads, smoothies, etc. But cook it and I want to puke. I can't handle the taste for some reason. Doesn't matter how it's cooked or what it's in/on. Pizza, curry, whatever...can't do it.
Something about cooked spinach always tastes like rot to me; I can't eat it without gagging unless, like @hessiebell, it's well disguised. Raw's the way to go in my book.
Ooh can't do spinach cooked. Gotta be raw. The texture...it sticks to your teeth...yuck.
If you hate cooked spinach, there's a good chance you're either using the wrong kind or eating it over-cooked. Try starting with fresh (not canned or frozen) spinach and cooking it very lightly. The leaves should be slightly softened (not mushy or clumping), bright green and pleasant-tasting. If it develops off-flavors, the leaves break down, or the color darkens then it's overdone.
On Monday night I prepared the spinach and egg gratin from Simply Recipes and it reminded me how much more I prefer it cooked. Granted, the spinach did have the addition of bechmael, hard boiled eggs, gruyere and bread crumbs but even sauteed with olive oil, garlic and some red pepper flakes is a great way to enjoy these greens.
i also prefer my spinach raw. I do enjoy it cooked in a few things, such as saag indian dishes. The recipe I use makes a puree out of the cooked spinach so there isnt much remaining texture.
Wow, all the spinach hate! I love spinach, it can go into nearly anything, and it's so healthy and easy to fix. I agree with @Chez Loulou Saag is delicious.
I find raw spinach leaves my teeth feeling hairy. But maybe it's just me. I've recently come to adore creamed spinach.
I love spinach---even hospital spinach :(
Fresh, steamed, wilted. Out of the can, creamed, BAKED IN QUICHE. I like to cut it into fine shards and put in vegetable soup. Once I learned how to take the stems off (on a Julia Child video), that really made it easy to cook.
I really like spinach raw as a salad! Olive oil, salt (or better, Aromat), lemon- perfect. Maybe add a little bit of Parmigiano. But I also enjoy it cooked.
I like spinach, raw or cooked. I used to not like it cooked because of the sensation against the teeth but I no longer notice it. Maybe because I use organic spinach now? It must be fresh though, no canned or frozen.
Another good reason to cook spinach is to de-nature the oxalic acid that it contains. The acid prevents the body from absorbing iron and other minerals, so raw spinach isn't as nutritious as cooked.
I grew up on spinach soup! Just chicken stock, water and spinach - add silken tofu or a whole salted egg if you're feeling famished.
I'm with the cooked spinach must be heavily disguised group-- I can handle it in artichoke dip, or maybe a good quiche, but not much else.
I find it monotonous in its raw form in salads, but I combat that by adding an equal portion of arugula. The two balance each other really well.