18 spinach recipes to enjoy spring with a smile on your face

Spinach is divisive, we know that! But whose fault is it? Often in canteen dishes where they are served in a greenish mush without really any seasoning, which has left very poor culinary memories in the collective memory. Children become adults and yet spinach still struggles to seduce… So how can we now tame the one who has been at the heart of so much sulking? By simply cooking it!

Cook the spinach

Spinach has a strong taste, that's a fact, but in the baby version served in salad, it is much more delicate. For a spring salad, add feta cubes, toasted sunflower seeds, soft-boiled egg and toasted bread, for example. But its large green leaves can also be used in many dishes.
On the preparation side, we remove the central rib, if it is too tough. Then, direction, a large frying pan.
Each recipe has its own procedure, but when it comes to cooked spinach, there is often the same principle of production. We first “fall” the spinach, this means that it “melts” under the effect of the heat and loses its water. You should know that spinach leaves lose a lot of volume and water when cooking. So don't be surprised if the quantity called for in the recipe seems enormous, this will absolutely not be the case upon arrival! You often have to plan more than not enough when it comes to spinach.

Spring recipes

In tarts, gnocchi, ravioli, turnovers, puff pastry, or even smoothies, spinach is good this season. The proof with these 18 spring recipes.