Spinach recipe anyone? [Old bundle keys GA]

Personally, I'd eat pig or chicken liver, but I'm not sure if those are available for human consumption in your country.

Thanks for the generosity, xelco :)

I suggest spinach soup :) I had 2 acquaintances with food restrictions due to different stomach issues and noticed they had trouble coming up with variations because they forgot soup as an option, there are many recipes and soups are generally healthy and versatile with what goes in them^^

I don't have any special favorite so I didn't include a link, but I can translate a recipe from Portugal if you'd like, it's a country well liked for their tasty food :)

Thank you for the GA btw.

I like Joe's Special. It's got spinach and beef for iron (I use grass fed ground beef - it costs only a little more than regular and is nicer for the beefs and us), and is plenty tasty. Keep in mind that spinach is a source of non heme iron which is actually harder for your body to assimilate, so best to cook it and get rid of some of the oxalic acid which blocks absorption. Also if you eat foods with vitamin C at the same time, you will absorb more iron.
Just about any stir fry that calls for bok choy, cabbage or "handful of greens", you can substitute a bunch of spinach - quite a bit, in fact, since it shrinks down a lot more than other green vegetables.
Korean spinach salad is very easy to make and you can use on bibimbap, or just plain rice, or even just as a nice side dish. One more, bacon, spinach, mushoom quinoa, it's pretty tasty, mmm bacon. (Quinoa is also iron rich.)
That's enough. When I search my bookmarks for spinach recipes, it's a pretty long list. Guess I like spinach.

I'm surprised no one has mentioned palak paneer. It's a flavorful but not spicy Indian dish that is quite yummy. I can find pre-made paneer at a couple speciality shops but that'd depend on where you live and the kind of population... tofu can be subbed but won't be as satisfying imo. https://www.cookwithmanali.com/palak-paneer/

I can't access sgtools without a proxy (no idea why) but wanted to help anyways :)

My mother introduced me to these some years ago, not sure which variant of the recipe she uses, but it's pretty tasty.
Sausage, Spinach and Cheese Stuffed Shells

sgtools: Your account is flagged as having some unactivated Wins or your profile is Private.
but I active all games and my profile is public :(

Bump!

Spinach and bacon is a good side dish, but everything is good with bacon! :)

take iron supplements if you're a vegetarian. it's easier to make sure you have adequate iron intake

Delete Dragon Fin Soup giveaway, the key is usaed

If you want something simple to prepare, spinach goes amazing as a bedding/covering for pasta dumplings (eg, Cappelletti, Gnocchi, Mezzelune, Tortellini, Ravioli; My preference is for 4-Cheese Ravioli). Just use a light butter sauce to cover the pasta & spinach and, viola, instant deliciousness. This simple approach also benefits in working well with most any type of spinach preparation, including raw spinach.

At most, I'll personally accent it further with some sweet peas, but a light-flavored, unsmoked, thick-cut, diced bacon [>>] comes to mind as something which'd likely be a good meat accompaniment (if desired). Use garlic in the butter sauce, if you want that to be richer in taste.

Parmesan is a good topping/accenting cheese, if you feel your pasta isn't cheesy enough, or if you're using one filled with something other than cheese. Cut it with Muenster if you want it to be less overbearing, and/or add Swiss or Havarti if you want some additional depth.

If you're using Gnocchi, I'd actually lean towards a sauce with cheese in it (but not an overbearing amount, else it may clash with the spinach). Googling "Parmesan Spinach Gnocchi" should give you several good recipe options. If going with a more general Paremesan (and Muenster or Swiss) cheese sauce idea (as I touched on within the previous paragraph) then Googling "Mornay Sauce" or "White Cheese Sauce" can give you some measurement insights for the sauce.

If you're using sausage (or similarly "heavy" tasting) filling, you may want to consider a slightly stronger cheese for the sauce. Personally, I would lean towards a Gouda base. The sauce from this recipe seems like a good starting point for that, as it seems to be a lighter, creamier option.