beat spinach recipes please.

[Andy Hamilton]

Apart from brocolli my beat spinach is the only thing growing on my allotment at the moment = I have tried almost every recipe I can get my hands on. Any fresh recipes would go down a treat, help!

[ohareward]

Hi Andy, is beat spinach, swiss chard, ordinary spinach or beetroot leaves.
My wife has a great recipe for swiss chard and pine nuts and other things. When she gets home from work I can ask her for the full recipe. You will really enjoy it.
Robin

[Millymollymandy]

It is spinach beet, also known as perpetual spinach and is a biennial.

The taste is like spinach or beet leaves, not like chard, but I think that recipes for chard could be used for spinach and vice versa.

[ohareward]

Hi Andy, here is an Australian site which you can use.
http://www.abc.net.au/tasmania/
Click on recipes, fill in where you put in main ingredients and voila!
Robin

[Andy Hamilton]

A few more there to try and good resource too cheers for that.

[Christopher]

Where you line a tin with blanched spinach leaves, and fill with rice made like a risotto, and mixed with alot of cheese, and chopped blanched spinach (and a pinch of fresh nutmeg I think), piled into the tin, the top covered with spinach then cheese, and popped into a medium oven to bake for 20 - 30 mins or so.

Very yummy and can have the 'cake' the next day warmed up.

Cheers,
Christopher.

[Bonniegirl]

Bread Dip (use a rustic loaf)

Mix together

2 x 250g cream cheese (spreadable)

1 Cup mayonaisse

Silverbeet

1 onion

garlic

1 tsp curry powder

ham or bacon



Hollow out (keep the bread pieces to arrange around the plate for dipping), fill and cook for 1 1/4 hours @ 150. Take lid off for last hour.

[Dave]

Shred them then wilt them down with some nettles and add a bit of balsamic vinegar, nutmeg and black-pepper. Then serve with pasta and pinenuts or add a bit of ricotta cheese and stuff some calaloni tubes with them mmmm. I could have told you that earlier I was over-run with them when I lived in Oxford.

[contadina]

Hi Andy,

We're also having to get creative with spinach at the moment owing to an abundance in the garden. I've listed a few ideas below, let me know if you want recipes.

Spinach works well with wild mushrooms - I often cook the two with garlic and pinenuts and then add this to tagliatelle. Spinach and mushroom lasagna is also good.
Spinach and ricotta (or potato) gnocchi's good with whatever sauce you want. I usually go for sage butter.
Last night we had a sort of miso soup with rice, spinach, tofu and chilli - very nice it was too. I'm gonna have to learn too make tofu following the instructions on the homepage before I repeat this as this was our very last packet.

Other faves include spinach dahl, bhaji, greek pie, tian, ommelete, spinach and chickpea pate, bread and every conceivable salad mix.

[yugogypsy]

Wash leaves and put them in a pot wih just the water thats on them-cook on high-stirring constantly until leaves are limp and waters gone, add a small nob of butter,(1 tsp) a handful of raisins and a splash of apple cider vinegar.

This works well for all greens especially with actual beet tops or red chard.

Hope this helps

Lois

[ohareward]

This recipe is for silverbeet (swiss chard).
2 Tbsp pinenuts.
2 Large bunches of silverbeet, trimmed, well washed and chopped.
1 Clove of garlic, crushed.
1 Knob of butter.
Freshly ground black pepper.
Grated fresh nutmeg.
1-2 Tbsp freshly grated Parmesan'
Method:
Toast pinenuts till brown- Cook silverbeet till tender- drain- refresh with cold water- then drain again.
Put butter in large pan with garlic and set over medium heat. Gently press excess water out of silverbeet, then add to pan. Grind over pepper and nutmeg. Cook until very hot- don't let it fry. Remove from heat, stir through the cheese, then turn into a hot dish. Scatter over pinenuts and serve at once.