VegBox Recipes

Garlic Spinach

This is a delicious recipe for garlic spinach. It's a great way of using up a glut of spinach and works well with baby spinach leaves or even winter spinach.

Ingredients

Serves 4 as a side dish

2 medium onions
3 cloves of garlic
300g (ish) of spinach leaves
1 tablespoon of olive oil
salt and pepper to tast

Method

Peel and chop the onion. Peel and crush the garlic. Wash the spinach leaves well and dry well (a salad spinner is ideal for this).
Warm the olive oil in a large pan (such as a frying pan) and saute the onions and garlic for 5 minutes.
Remove any tough stalks from the spinach and chop the leaves roughly. Add the leaves to the onion pan. Cover and saute for 3-4 minutes, until wilted.
Season to taste with salt and pepper. Serve immediately.

Time From Cupboard-To-Table

10 - 15 mins

Notes & Variations on Garlic Spinach

Try adding some freshly grated nutmeg (about ½ teaspoon) just before serving, for a delicious variation.

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now

Rate It!

Have you tried this recipe? Tell us what you think of it.

Find more recipes

Spinach Recipes

	Denise Tolson's Smoked Haddock and Early Apples Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March. Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
	Broccoli & Kale Stir Fry This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
	Aubergine & Courgette Bake This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!
	Kale Pesto Pasta This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
	Kale And Roquefort Parcels If you’ve got an excess of kale and a household that’s close to being fed up of eating it, here’s a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.
	Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry A recent dilemma: 30 minutes before we have to leave the house. We're starving. We've only got odds and ends left in the fridge to use. Cue "Flight of the Bumble-Bee" and chopping for my life - it was stir fry time!

Back to recipe index

Garlic Recipes

	Cream Of Asparagus Soup Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads. It works well with green or white asparagus, so use whatever you can get hold of.
	Melanzane Parmigiano Parmesan-baked aubergine. Simply delicious. If you're one of the many who's not convinced by the humble aubergine, I suggest you give this one a go.
	Beetroot Hummus Beetroot is one of those vegetables that seems to quickly build into gluts. There's only so much you can pickle or bake, before you start to get bored. So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish. Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food. The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks! You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.
	Broad Bean Risotto This recipe is easy to do, and takes about ½ hour. Though you have to be patient if you're skinning the individual beans.
	Broad Bean Couscous This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
	Broad Beans Quinoa This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.

Back to recipe index

Nutmeg Recipes

	Brussel Sprouts With Garlic And Almonds Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts.
	Brussels Sprouts With Nutmeg Brussels sprouts are something that most people either love or loathe. By cooking them carefully, you can avoid the infamous “sprouts-stink” and the nutmeg brings out the best of their flavour.
	Fennel And Potato Bake This fennel bake recipe is great as a side or as a main with a salad. It's a comforting dish for an rainy weather and the combination of flavours helps make the fennel's aniseed more subtle.
	Kale Pesto Pasta This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
	Kale And Roquefort Parcels If you’ve got an excess of kale and a household that’s close to being fed up of eating it, here’s a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.
	Leek And Brie Tart This tart is a delicious combination of the sweetness of leeks and the creaminess of Brie. It's great with cranberry sauce.

Back to recipe index

BBC LONDON Featured on Badge