How Can I Season Spinach?

To season spinach, you traditionally use three ingredients: in addition to salt and pepper, you use nutmeg in particular. For an extra flavor nuance, sauté onions until translucent before adding spinach, then spices. The cooking time is always important. This is particularly short for spinach leaves, which is why blanching and steaming should be among your preferred cooking methods. At the same time, you can also eat the leafy greens raw, although of course you still season the spinach. Salt and pepper also form the basis. Served as a salad, a fresh, maybe even slightly sweet dressing goes well with it. Also read our other tips on how to best prepare spinach.

Don’t just season leaf spinach in the classic way

Salt, pepper and nutmeg are just the beginning. But you can also try something new and, for example, season spinach to recreate recipes from other culinary regions. Incidentally, the home of the green leafy vegetable is in Southwest Asia, from where it found its way to both Western Europe and India. That’s where the idea for a spinach curry comes from, for which you season the spinach with cumin seeds and some coriander powder. An option. Leaf spinach can be refined just as well with curry spice. Paprika powder is also suitable for flavoring spinach. You can combine it, for example, with spicy-sweet marjoram and ground cumin.

Refine spinach: frozen goods and cream variants

Regionally grown spinach in Germany is in season between April and November. In principle, however, you get the green leaves all year round. Also frozen. To flavor frozen spinach leaves, first warm them up before adding salt, pepper, nutmeg, marjoram, whatever you have in mind. The vegetables also taste particularly delicious with dairy products such as cream, crème fraîche or spicy cheeses. For example, it serves as a filling for vegetarian tortellini or as the basis for our spinach and ricotta lasagne, which you can also refine with cherry tomatoes, garlic and basil.