Frozen spinach is a firm staple in my kitchen – full of vitamins and iron (although not in an easily absorbable form), it can be popped into so many dishes to add an extra veg kick! As you can add as little or as much as you want to your recipes, the flavour needn’t be overpowering for little palates, and the amount you use can be built up over time.
Although you can’t use it in salads, it’s really handy to have in and because frozen spinach goes through a flash-freezing process that preserves it within hours of being picked, it actually retains more of its vitamin C content than fresh spinach!
I buy the leaf rather than the chopped variety and add it to pizzas, pasta sauces, stews, baby food, risottos… It’s really yummy added to fried up leftover potatoes! One of my favourite uses for frozen spinach is to use it instead of basil to make a pesto sauce.
picky pickers 