Spinach is good for you, so they say. But this green leafy vegetable has so much recipe potential, too. Raw, it adds a vibrant verdant hue to our recipe for linguine with green sauce, or the green-is-good smoothie with avocado, banana and almond milk. Cooked, we love it wilted in soups and stews, stuffed into ricotta and rotolo, or steamed and tossed through with a miso dressing à la René Redzepi and Nadine Levy Redzepi. And as for a spankopita, the flaky spinach and feta pie just can’t be beat.
Triple-cheese pot pies with braised greens
Green-tea soba with chicken and green miso
Andalusian spinach and chickpeas
Mustard butter prawns with corn and wilted greens
Luca’s peppers with spinach and salt cod
Matcha noodles with miso broth, spinach and soft egg
Crumbed lamb cutlets with wilted spinach
Spinach and burghul with grilled tomatoes and labne
René Redzepi and Nadine Levy Redzepi’s perfect steamed spinach with miso and herbs
A cheat’s recipe for spinach and ricotta ravioli
Egg, spinach, rocket and feta breakfast tart
Spinach and quinoa soup with yoghurt and pickled chillies
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