I am a reluctant adopter of hearty dark greens. Knowing they are "good for me" has never felt like quite enough incentive to get me to actually tackle a mound of greens and cook them up for dinner, and I do so grudgingly. Until I discovered baby spinach. Pre-washed, pre-bagged, tender and ready to eat, baby spinach is a total supermarket shortcut, and in the name of healthier eating habits and convenience, I'll take it.
I have found that baby spinach can go into just about anything: add a handful to tomato soup, wilt a few cups down for a frittata, toss with pasta, you name it. The tender, watery leaves cook in what seems like seconds and practically melt into whatever dish I'm making.
Baby spinach also has a much less bitter flavor than many other dark greens, making it an easier sell for the reluctant adopters among us. You can even eat the leaves raw in a salad, though I like them best in a mix with other greens.
I consider baby spinach to be my gateway green. These days, I eat kale salads and happily chop up big bunches of chard for soups. But baby spinach still has a special place in my heart and my fridge. For quick and wholesome meals, a few handfuls of baby spinach never let me down.
Do you love baby spinach? How do you like to use it?
Try These Recipes with Baby Spinach:
- Baked Fish, Spinach, and Tomatoes in Foil Packets
- Braised Coconut Spinach and Chickpeas with Lemon
- Double Spinach Pasta Casserole with Pesto and Asiago Cheese
- Baked Eggs with Creamy Polenta, Spinach, and Garlic
- Creamy Lemon Pasta with Spinach and Peas