Prepare spinach the perfect way and 5 wholesome spinach recipes
Making spinach really crunchy is not that easy. That’s why I used it raw for a long time as a salad or in a smoothie. But now I manage quite well to prepare the wholesome spinach recipes as a warm side dish:
Variant 1: Cooking spinach – Pay attention to the following
Wash and dry spinach – Insert the fresh spinach in a sieve and wash it with lukewarm water (not too hot, otherwise it will be too soft before cooking). Then dry it with a dish towel or a salad spinner.
Heat the spinach – Put the leaf spinach in a wide pan or pot over medium heat. The large area of the pan helps to make more contact with the leaves since raw spinach usually has a lot of volume.
Add more spinach – Over time, the volume will decrease very significantly. If there is any excess water, pour it off in between. You can then add more fresh spinach until the entire amount is lightly cooked.
The whole thing should not take longer than 5 minutes, otherwise, the leaves will become too wilted.
By the way, oil is not necessary, but you can add it afterward as a flavor carrier.
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Variant 2: Frying the spinach
Wash and dry the spinach well (as described above).
Chop some ginger and garlic and fry in olive oil in a pan. Add spinach, with the lid on, reduce heat to 50%. Let it simmer for 3-5 minutes.
Pour in a cup of vegetable broth and let it simmer open until most of the broth has evaporated and the spinach has sunk.
Spinach recipes
1. Make your own creamed spinach
Creamed spinach is usually available frozen. This side dish is particularly popular in Europe. However, I urge you to try it, as it is a delightful dish. You can also easily make creamed spinach yourself
Ingredients for 4 servings
1000 g spinach leaves
100-150 ml cream
Salt, pepper, 2 minced, fresh garlic cloves and nutmeg
Preparation
Warm up the spinach leaves as described above.
Then add the cream and spices.
Alternatively, you can add fried onion and some garlic.
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2. Baked spinach
Baked spinach leaves are delicious because they develop special flavors.
Ingredients: 
1000 g spinach
1 onion
20 g butter
100 g cream
20 g parmesan
2–3 tbsp roasted onions
Salt and pepper
Parsley for garnish (if desired)
Preparation:
Fry the onions in butter until they become slightly glassy.
Mix the onions with the spinach, cream and spices in a large bowl or directly on the baking sheet.
Place the baking sheet in the oven at around 350 degrees Fahrenheit for 30 minutes (40 minutes if the spinach should turn slightly brown).
After 20 minutes you can still top the spinach leaves with the fried onions and the parmesan.
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3. Spinach salad with figs and Feta
Raw spinach is particularly rich in vitamins and nutrients. (see
Ingredients: 
200 g spinach leaves
½ feta cheese
10 dry figs
30 g walnuts
1 tbsp balsamic dressing
1-2 tablespoons of olive oil
Preparation:
Wash and dry the spinach leaves.
Chop the figs and feta cheese.
Now mix all the ingredients in a bowl and serve the salad. Yummy …
4. Low carb spinach pancakes with flax seeds
Pancakes are tasty, but they usually have a lot of carbohydrates. Our low-carb spinach pancakes come without any flour and provide you with an extra portion of proteins and vitamins! Three main components form the basis here: frozen leaf spinach, which we defrosted beforehand, eggs and a few flax seeds.
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Low carb spinach pancakes
The pancakes are great for your breakfast, lunch or dinner. Baked, filled, rolled up and cut into pieces you can take them with you to the next party or as an invitation to the next brunch (or picnic in the summer)!
They also look great on any buffet table. If necessary, simply place the pancake rolls on a serving plate and simply fix them with a few toothpicks. If you fill your pancake and roll them up, you can also take them with you for healthy snacks when on the go.
Ingredients: 
4 eggs (size M-L)
225g frozen leaf spinach
2 tbsp flax seeds, crushed
A pinch of salt and pepper to season
Extra virgin olive oil
100-200g smoked salmon for serving
Preparation:
Thaw the frozen spinach leaves in a small bowl and pour off the thawing liquid.
Whisk the defrosted leaf spinach together with the eggs, linseed, salt and pepper in a large bowl with a whisk so that the mixture is uniform.
Heat a coated, medium-sized pan with a little (1/2 tbsp) olive oil at medium temperature.
Gradually insert a ladle of the pancake mass and bake; Always cover the pan with a pan lid during baking so that the pancake is heated evenly from all sides.
Once a stable skin has formed above the pancake, it can be turned over carefully. Bake on both sides for 2-4 minutes until golden brown. Arrange, serve and enjoy the finished pancakes with dill and smoked salmon.
Low carb spinach pancakes – tips and suggestions for modifications and extensions
Here you will find creative and delicious suggestions for topping your low carb spinach pancakes:
Seasoning: You can give your spinach pancakes that certain something with your favorite spices: ground chilli powder or cayenne pepper, cumin, turmeric, ginger, cinnamon & curry, smoked salt, grated zest of organic lemon or organic lime, Asian 5-spice powder or cardamom are great!
Spice up the dough: with red or green chili paste, 1 tbsp freshly squeezed lemon or lime juice, fresh ginger (chopped) or fresh garlic (squeezed)
Herbs (finely chopped) stirred into the dough: lemon balm, chives, mint, coriander, garlic, watercress or normal cress, arugula, basil, parsley, rosemary or thyme.
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5. Spinach smoothie
Spinach smoothie, who wants breakfast ??? 
Ingredients:
300 g spinach leaves
200 g plain yogurt
30-40 g protein powder, e.g. Whey protein or collagen
200 g berries or fresh fruit
2 tbsp chia seeds or flax seeds
400 ml water or almond milk
Preparation: Put everything in a good high-performance blender, puree and enjoy.
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Dear co-creators
The wholesome spinach recipes from above are some of my favorites. The are also always welcome at family or friends gatherings.
They are not only simple and delicious but also extremely beneficial for your health. Try them out and let me know what you think about them in a comment below.
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