Suddenly Have Too Much Spinach, and Need Help Finding Recipes that Use A Lot of It
If you grow spinach in your garden, you may end up with too much spinach during harvesting season, and need to find ways to preserve it for later use. There are many ways to store spinach for later use, as well as abundant ways to make wonderful dishes with it.
Redditor u/Lalala-bomba asked, “Suddenly have a ton of spinach, need help with spinach recipes that use a lot.” And, oh my goodness, people had so many great ideas and suggestions to share. Here are some of the most Upvoted responses:
- “Don’t stress about it; it’ll cook down to about a tablespoon.” –elijha
- “Spinach artichoke dip, Creamed spinach, Spanakopita, Chicken Florentine, Quiche, and Spinach Pesto are among the many pasta and chicken recipes that contain spinach. It goes well with scrambled eggs, omelets, frittatas, lasagna, salad, and meatballs. Cook it and freeze it in portions to use when you want. Some recipes work great with frozen spinach and some are better with fresh spinach.” –ames_006
- “Creamed spinach has a bit of a reputation. But it can be quite the crowd pleaser. Look for Julia Child’s recipe for Baked Spinach. It’s easy to make and amazingly yummy. If you don’t want it to be quite as heavy, make it with beef stock instead of heavy cream. It’s still plenty heavy because of the cheese, but not quite as much as the alternative variation.” –Grim-Sleeper
- “Saag will get rid of a ton of spinach. Get some aloo in there, and pair it with naan and tikka masala, and you’ve got some great dinner.” –MarshallApplewhiteDo
- “Simply sautéing in a deep-walled pot with salt, pepper, and garlic is great.” If it’s too bitter for you, end with a splash of acid (I like lemon or ACV).” –jason_abacabb
- “You can freeze it and add it to any soup to make it healthier.” Spinach is fantastic for smoothies when frozen.” –ThomasBay
- “I like sautéing onion and garlic in olive oil, then adding drained canned white beans and sliced kielbasa (or without, if vegan).” Add handfuls of spinach and sauté until heated. Sauté until just wilted. Excellent nutritious dinner that is also quite satisfying. Season with anything that appeals to your taste.” —librarianjenn
- “There are some tasty Middle Eastern spinach recipes: Sabanekh w/ lahme w/ ruzz (spinach with meat and rice) , Fatayer sabanekh (spinach pastries), Kibbet yaktine (pumpkin kibbe with spinach and chickpea stuffing).” incal
- “Chop it, sauté it, freeze it in huge ice cube trays, and then transfer it to a large ziplock bag once frozen.” Then, add one or two cubes to any cheese sauce, tomato sauce, curry, or other similar food you cook in the coming days.” –reallyalexsc
- “Shredded spinach with sliced red onion and salt makes an excellent side salad; I sometimes top it with cherry tomatoes and serve it with a steak. I prefer to top my spinach omelet with bacon, chorizo, bell peppers, spinach, and cheese.” –EngineeringOblivion
- “Creamed spinach freezes well. I use little quantities as toppings for tomatoes with cheese, omelets, and baked potatoes. Always add cheese!” –Cookn8r
- “Spinach with bechamel is delicious! You can eat it with croutons and bake it to make a gratin.” –missingparis8
- “Spinach makes a quick breakfast. Add some butter to the skillet and sauté one leek and one garlic clove until tender. In batches, wilt two cups chopped spinach (add more if you prefer). Season with salt and pepper. Place leek and spinach into a small oven safe dish, and add 2 tbsp cream. Crack one egg into a well in the center of the mixture. Bake for 20 minutes at 385 degrees until egg white is opaque. This is my favorite breakfast recipe at the moment!”-melissaimpaired
- “Sautéed in olive oil with fresh garlic, kosher salt, and freshly ground pepper. As it cooks, sprinkle it with a touch of sugar. Simply cook it until it’s completely wilted, then remove from the heat. Spinach will reduce significantly. But it’s delicious! Add a handful to practically any creamy pasta, spinach dip, replace for lettuce on sandwiches, chiffonade and add to omelets or cold pasta salads.” –StinkyCheeseWomxn
- “Place everything in a large saucepan with NOTHING ELSE, set the heat to medium, and keep stirring and flipping the spinach over. It will reduce to approximately a cup and a half in volume. You may then freeze it in appropriate proportions to use for any of the suggestions shared here. The trick is to not season it and to cook it dry; there is enough of water in the leaves themselves to steam it.” –MrBreffas
Seasoned Spinach with Candied Walnuts is one of my favorite spinach dishes. Seasoned spinach is a classic Korean side dish, and I added a savory touch with caramelized walnuts.
Do you have any favorite spinach recipes or storing tips? Share your ideas and recommendations in the comments!
Note: Responses have been edited for length and/or clarity.
