Popeye-approved spinach ideas

You’ll be receiving some fresh spinach, bursting with nutrition and flavour, in your April 14 WE Box. Although I am usually happy either sauteing it with some onions and garlic and pine nuts or tossing it raw with copious amounts of oil, balsamic vinegar,nutritional yeast, walnuts and avocado, I thought it would be nice to highlight a few other ways we can work with spinach:

Spinach Salad with Garlic Dressing

Spinach Salad with Garlic Dressing
Spinach Salad with Garlic Dressing

Total:25 min
Active: 25 min
Yield: 6 servings
Level: Easy


8 ounces bacon
3/4 cup olive oil
1/4 cup red wine vinegar
Pinch salt and pepper
Pinch salt and pepper
1 clove garlic, minced
1 pound leaf spinach, tough stems removed
8 ounces mushrooms, thinly sliced


In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.

In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.

Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

Spinach and Edamame Egg Drop Soup

Spinach and Edamame Egg Drop Soup
Spinach and Edamame Egg Drop Soup


6 cups chicken stock, preferably homemade
1 tbsp. finely grated ginger
1 1⁄2 tsp. kosher salt, plus more to taste
1 1⁄2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
3 eggs
2 cups (2 oz.) baby spinach
1 1⁄2 cups cooked, shelled edamame
4 scallions, thinly sliced


Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.

Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt. Divide soup between four bowls; top with scallions.

Spinach Quiche

Spinach Quiche
Spinach Quiche


1 ready-made pie crust (I use Pillsbury)
3 tablespoons butter
1 small onion, chopped
1 cup frozen chopped spinach, thawed & drained
1 garlic clove (pressed, using garlic press)
6 eggs
1 cup milk
2 cups shredded colby-monterey jack cheese
salt & pepper


Pre-heat oven to 375 degrees.
Press pie crust into 9″ pie pan.
Pre-bake pie crust for about 10 minutes. Set aside.
Sautee onion, garlic & spinach in butter until onion is soft – add salt & pepper to taste – set aside.
In medium mixing bowl – whisk together the eggs & milk.
Spread shredded cheese in bottom of pie crust.
Spread spinach mixture over cheese in pie crust.
Pour egg/milk custard over spinach mixture & cheese.
Bake at 375 degrees for 35 minutes. If crust starts to get too brown – cover edges with tin-foil.
Slice & serve.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip
Hot Spinach and Artichoke Dip


1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder


Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients and serve hot.