I blend spinach up and mix it into mac and cheese or other cream sauces where it wouldn’t be too out of place. Great way to trick my 38 and 43-year olds into eating their veggies.

I’m also eating colcannon right now, and I bet you could sub the cabbage I used for spinach and it’d still be pretty good.

“Aspirational vegetables.”

So, roasted vegetables have been a revelation for me. I used to think I hated vegetables, but actually I just hate steamed vegetables. I think I could make a pretty good case that every single vegetable is better when roasted. Toss it in a drizzle of oil, some garlic or black pepper, and then onto a pan. They’re amazing.

I thought I hated cauliflower. Nope. Roasted cauliflower is amazing. I thought I hated broccoli. Wrong again; one time I accidentally ate an entire pan of it without realizing it. I thought I hated Brussels sprouts, even the new sweeter cultivars, but I live for roasted Brussels sprouts now.

Even the stuff you like is better roasted. Sweet potatoes. Squash. Carrots. Regular potatoes. Make fun combinations: Bell peppers and onions. Chickpeas and cherry tomatoes. Throw any random set of vegetables on a pan and rejoice at what comes out.

And, to the original post, spinach. First it gets wilty, then it gets stringy, but then it gets this fantastic creamy texture that is just incredible. We like to pile it high on a pan with some chicken. It’s awesome.

Straight to the trash with that disgusting rubber you pull out of the steamer or the microwave.

Look, you probably knew all about this already. But I discovered it at, like, age 35 and now I have to tell everyone.

I yam what I yam

I’ve recently learned to love the spinach via raspberry vinaigrette and walnuts. Spinach is a delivery system.

All those avocados I was going to eat that ossify into a leathery lump!

why only one, have spinach as the only thing in the fridge, and be broke

when that hunger kicks in id probably do right by my body

There are always options.

I’m usually pretty good at eating the fruits and veggies I buy. But sometimes — when work and life get too crazy and basically all I eat are sandwiches lol — my fridge is just decorated by fruits and veggies until I throw them out and the cycle repeats 1 or 2 more times.

blanch them however you like, blend with mascarpone (or cream cheese), wallnuts, garlic, parmesan.

enjoy one of the best pasta sauces you’ll ever had.

you will easily eat a while family bag of spinach in one sitting.

Will still work if they are starting to go bad (floppy, not rotten).

For people with no dietary restrictions I would reccomend a very fatty chuck roast, un-gently massage in a more-than-enough ammount of salt and add your favorite seasoning such as Montreal, hit and slap the meat. Next, prep a pan on high heat. After the pan reaches high heat add som butter and completely sear every side of the steak very quickly. Now the outside is cooked but the inside is raw, so cook at 250F for 2 to 3 hours depending on thickness. Once done, slice steak with fork and knife then serve on top of the spinach.

For Gluten Free Vegans I reccomend cutting a lemon in half and squezing both halves into a bowl until all juices are expelled. Remove seeds from juice. Add 1/3rd a cup of honey, 1 tablespoon soy sauce, and 2 teasp crushed ginger (you can buy it in jars or tubes). Mix rigourously. Cut either some cherry tomatoes in half or a larger tomato in eighths, then place the tomatoe over spinach and add the dressing a little bit at a time over top.