many dates

Spinach is a regular visitor at my table. It is simple to prepare and without buying into the Popeye legend, a good side dish with both meat and seafood.

Whole spinach is spinach that hasn't been pureed / creamed. I usually remove the central stem, and sometimes also cut the bigger leaves coarsely.  Other than that, it appears that I hardly ever puree spinach leaves, always leave them whole or at the most coarsely cut for better texture.

Could that be because creamed spinach reminds me too much of a fresh cow pie in the pasture?

This is very similar to sautéed lettuce, but the lettuce has a bitter taste that is missing with amaranth and spinach.

a. whole spinach


This is what you need for 2 servings:

  • 1 lb. baby spinach leaves
  • S&P
  • optional:
    • other leafy vegetables
    • heavy cream / spinach cream sauce
Pic1: whole spinach — 2019-11-07



Pic2: steam
Pic3: drain
Pic4: all done

b. spinach with cream

2014-05-29 a.o.

Looking back at my picture collection, it appears that I add cream more often than I don't.


This is what you need for 2 servings:

  • 1 lb. amarant / spinach leaves
    lettuce will be slightly bitter
  • S&P
  • optional:
    • heavy cream
Pic5: 2014-05-29 whole spinach with cream


Pic6: 2014-05-29
Pic7: 2019-11-07
Pic8: 2014-05-29


To make soup from cooked spinach, just add milk, cream or stock. see also: Milk Soup with Spinach

I buy baby spinach regularly in the local grocery stores. For no particular reason I can name, it seems I don't puree the spinach leaves like I did for amaranth. Preparation for spinach is exactly as described for amaranth. See also: aloo palak


c. creamed spinach


Now I remember why I don't normally puree spinach. It looks like something a cow left behind in the pasture, but with a bright poison-green color that I find extremely unsettling. On top of that, this stuff will also stain your clothes pretty much indelibly.

I may have overdone blending a bit. The complete lack of texture is also something I object to for this.

The pictures tell the story.



Pic9: wilt the spinach leaves in 1 cup of water
Pic10: blend
Pic11: blended


Pic12: back in the pot
Pic13: reheat
Pic14: ready for refrigeration.


hiding the green stuff


Pic15-17: mixed with rice


Pic18: 2020-03-24  — baked eggs in tomatoes
Pic19: 2020-03-27 — out in the open
Pic20 2020-03-29 — with alfredo ravioli