Too much spinach gets thrown out at my house. I like to use fresh spinach in salads and anywhere that lettuce would normally be used. Examples: I add fresh diced spinach to crab salad, and sprinkle some on a burrito along with diced tomato, shredded cheese and chopped green onion. I do the pack-ahead Mason jar salads. They are great!
But even eating a salad a day, I can’t use up the bag of spinach from the grocery store before it starts getting wilted and smelly. I have a life-long intense dislike for canned spinach, so buying canned is not an option. So, today I did what I needed to do a long time ago; I went in search of ways to use fresh spinach when it is starting to go bad.
But first, found a bit of knowledge on spinach shelf life: http://www.eatbydate.com/vegetables/fresh-vegetables/spinach/ According to this source, shelf life is about 5 days, if you want it completely fresh. I try to make my package last 2 weeks, and by the end of that time, what’s left in the bag is pretty rank.
Lots of helpful spinach ideas came up on my search. Here are some I particularly liked:
Freeze it for pizza or quiche. http://healthyconfidentyou.com/2013/02/18/what-to-do-with-spinach-that-is-going-soggy/
Make Spinach Pesto; toss with fettuccine, or mix into Alfredo Sauce. http://chowhound.chow.com/topics/655245
Puree and freeze in ice cube trays for adding to smoothies. http://rowdystroudy.blogspot.com/2012/08/good-things-and-green-smoothie-tip.html
More freezing advice. http://runeatrepeat.com/2012/07/31/just-the-tip-tuesdayfrozen-spinach/
And more good ideas for using spinach. http://eatathomecooks.com/2011/03/ingredient-spotlight-spinach.html
[Update; Suggestion from Redhenrun.wordpress.com: Yotam Ottolenghi’s Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter. http://www.seriouseats.com/recipes/2012/03/yotam-ottolenghis-skillet-baked-eggs-with-spinach-yogurt-and-spiced-butter-recipe.html ]
And here are the nutritional facts about fresh (raw) spinach, per the USDA:
|Nutrient||Unit||Value per 100.0g||cup
|package (10 oz)
|Total lipid (fat)||g||0.39||0.12||1.33||0.04||1.11|
|Carbohydrate, by difference||g||3.63||1.09||12.34||0.36||10.31|
|Fiber, total dietary||g||2.2||0.7||7.5||0.2||6.2|
|Vitamin C, total ascorbic acid||mg||28.1||8.4||95.5||2.8||79.8|
|Vitamin A, RAE||µg||469||141||1595||47||1332|
|Vitamin A, IU||IU||9377||2813||31882||938||26631|
|Vitamin E (alpha-tocopherol)||mg||2.03||0.61||6.90||0.20||5.77|
|Vitamin D (D2 + D3)||µg||0.0||0.0||0.0||0.0||0.0|
|Vitamin K (phylloquinone)||µg||482.9||144.9||1641.9||48.3||1371.4|
|Fatty acids, total saturated||g||0.063||0.019||0.214||0.006||0.179|
|Fatty acids, total monounsaturated||g||0.010||0.003||0.034||0.001||0.028|
|Fatty acids, total polyunsaturated||g||0.165||0.050||0.561||0.016||0.469|
According to USDA charts, it takes 14-15 leaves of fresh spinach at 10g each to meet my entire recommended daily intake of Vitamin A. Source
2 thoughts on “Quick–Use Up That Spinach”
Yotam Ottolenghi has a spinach and egg recipe combination which is not very attractive looking in my opinion, but is super nutritious. Thank you for the other spinach uses listed here. I generally end up throwing too much of it away.
Just found the recipe–Skillet baked eggs with spinach. Yum! Thanks for the tip.