Spinach is easy to adapt: briefly blanched, the leaves stay green and firm, while in a pan they wilt in just a few minutes and blend with sauce, rice or pasta. This collection includes light side dishes, stuffed dough dishes and complete bowls. Choose something fresh with lemon, a savoury sesame dressing or a mild coconut broth, depending on what you’re in the mood for.
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Main courseThis savoury Ligurian pie combines a herby spinach and ricotta filling with whole eggs and crisp, golden-brown pastry. A vegetarian main course that you can serve warm or at room temperature.
Main CoursePasta tubes filled with creamy spinach and ricotta, tomato sauce and a thin layer of béchamel. In the oven, the edges turn golden brown while the filling stays soft.
Side dishTender spinach, sweet raisins and toasted pine nuts: this Roman-inspired side dish is simple, but has just enough contrast to stand out alongside roast meat, fish or white beans.
BreakfastCreamy rice, deeply browned mushrooms and just-wilted spinach make a savory breakfast, topped with a soft-boiled egg and a little chili oil. The rice simmers while you prepare the other components.
Side dishSoft, lemony spinach on creamy tahini yogurt gets a bite from golden-toasted buckwheat. A boldly flavored vegetable side dish that goes well with roasted vegetables, fish or a bowl of grains.
Main CourseCreamy orzo with fresh lemon, salty feta, and a generous amount of spinach. Crispy chickpeas add extra crunch to every bite.
Main courseSoft ricotta and spinach dumplings are coated in a thin layer of browned butter, lemon zest and Parmesan. With a fresh salad on the side, they make a light but complete main course.
Main courseThis lentil dal is on the table in about half an hour, with a simple base of onion, garlic and spices adding plenty of flavor. Everything for the dal cooks together in one pan; serve with rice if you like.
Main courseA lovely pasta for a weeknight dinner. Sautéed mushrooms, tender spinach and a little Parmesan: that’s all you need.