Popeye Wasn’t Wrong

I happen to love spinach. I know some of you may not, it may remind you of your childhood days and you “having to eat your spinach” before you left the table, but read on…

I eat it raw – I eat it in salads so often and can’t seem to get enough of it.
I also like to toss it around the pan for a few minutes to wilt it slightly, add some pine nuts and crumble some goats milk feta just before serving.
I juice it too – it is a pure green liquid delight to mix with other vegetable juice.


English spinach, or true spinach, is often confused with silverbeet. Spinach, however, has a smaller, flatter leaf and green veins, as opposed to the white veins of silverbeet. Spinach is delicious raw, or blanched, chopped and served with butter as a side, or in frittatas, omelettes or pies.
Baby spinach is a flat-leaf green with soft, tender and mild-flavoured leaves. Usually sold pre-washed, baby spinach requires no advance preparation. It’s perfect raw in salads, and can be added at the last minute to pasta dishes, stirred into soups, or used in any recipe requiring English spinach. Because the stems are so tender, there is no need to remove them.
Silverbeet is a close relative of spinach and beetroot, and is believed to have originated in the Mediterranean. Silverbeet is best cooked. Remove stalks, slice and use rinsed silverbeet in stir-fries, quiches or filo parcels with feta cheese. It can also be steamed, microwaved, sautéed or pureed and used in soups or as a side vegetable. Cook as briefly as possible to retain maximum nutrient content.


Spinach is a highly nutritious vegetable. Green pigments indicate the presence of antioxidant nutrients and phytochemicals such as beta-carotene, lutein and zeaxanthin – important for healthy eyes. Spinach is a good source of vitamins A, K and the B vitamin folate that promotes normal foetal development during pregnancy.


Store spinach, unwashed, in an airtight plastic bag in the refrigerator crisper for up to four days. If storing bunches, remove the tie holding the bunch together if it is cutting into the leaves or bruising the stalks. Spinach has a tendency to harbour dirt and grit, so remember to wash it well before using.

So there you go folks!  A bit of an incentive to visit your local fruit & vege store this weekend or better still – who’s going to the farmers markets?

have a wonderful weekend – stay well, happy and be kind to one another.
(Sunday is father’s day here and it will be a wonderful catch up and day together for us, I cherish my dad. x)


*information taken from taste.com.au

Comments make me a happy gal.
If you haven’t previously, don’t be shy, give it a go, it will make my day.
And – if you regularly comment, thank you so much for taking the time.
I do appreciate it more than you know.
Loulou x

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  1. I was drinking spinach soup when I happened on your blog Loulou!

  2. Nice pics for me who loves spinach!

  3. I love spinach : ) You inspired me to try new dishes with it. I hope you had a relaxing weekend. We had a 2 day beach escape in Liguria region, posts to follow. Till soon : )

  4. thanks for that LL! I never thought of putting it into a salad like that!

    I'm only an adult lover of spinach, just like seafood, most veggies etc…

  5. We go through two or more bags of baby spinach a week. Love the stuff!

  6. Hardcore greens are TOTALLY addictive, huh?! Great post – And all of these recipes/ideas would work nicely for (my BFF) Kale, too.
    THanks for sharing!

  7. For someone who never liked his greens, this looks a much better way.

  8. Great post, spinich is a power shot of all kinds of vitamens, nice to have a few more ideas on how to add it to the menu.

  9. Yum, that last one is making my mouth water. I spied some spinach a growing in the garden when I was out and about earlier. I feel a salad coming on.

  10. Oh you know, some scientist with too much time on his hands worked out if Popeye ate as much spinach for real & for true as the cartoon, he'd die. I don't mind a good Italian salad a la spinach, i just tell my children there is no option, just eat it. They look 'poo food' so they'll eat anything, love Posie

  11. Yum, I love your idea of serving it with pine nuts and goat's cheese – I'll be trying that one. I plant it every spring in our veggie garden and by mid summer we are drowning in the stuff! But it gets put it everything. I have been planting the heirloom varieties in red, orange and yellow and the taste is so mild that even people who don't like it will happily eat it up I find.

    Have a lovely weekend Loulou and enjoy a Happy Father's Day tomorrow with your Dad. Virginia x

  12. We are big spinach eaters at our place too. I am actually making a potato and spinach frittata for Ftaher's Day lunch at our place tomorrow!

    Best wishes and happy weekend,

  13. oh yay! you're inspiring me for a new Pakistani recipe!! lol. Haven't thought of spinach in eons… sigh. Once get back home in 7 days… this is next on the agenda.

    hope you're having a lovely weekend my dear.

  14. Spinach/silverbeet will be mandatory in our vege garden (to be established soon hopefully) it grows at a rate of knots.
    Do you have a patch Loulou that you can harvest a bunch or two?

  15. I love spinach salads but I can't quite get used to it cooked. Slightly wilted with the penne I can do though!
    I just bought some spinach the other day to make salads. I might have to make some penne now!

    Have a wonderful Father's Day with your Dad!

  16. Good morning Lou Lou, Yes I love spinach as well, there is so many ways to eat it. Love spinach and feta cheese pastries. Enjoy your weekend, especially Father's Day! Mimi xx

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