What can spinach do in a main course?

Use spinach to add bulk and moisture to a dish that already has a satisfying centre, such as beans, eggs, pasta, potatoes, chicken or fish. Stir it into a sauce, filling, braise or skillet near the end so it softens without disappearing completely. If the dish is otherwise light, pair the spinach with a substantial ingredient and a source of flavour, such as cheese, tomatoes, garlic or spices.

As a rough guide, plan on 120 to 170 g of fresh spinach for two people when it is mixed into a main course. It will look like a large amount at first, but fresh leaves collapse quickly when cooked. Frozen spinach works well in fillings, sauces and casseroles; thaw it and squeeze out excess water so the finished dish does not turn watery.

Choose a flexible base where the spinach can be combined with a richer component at the table or in separate portions. Pasta with chickpeas, tomato and spinach, chickpeas and spinach sauté, or egg shakshuka can stay fairly light while accepting cheese, bread or extra oil for the person who wants more. Baked dishes and creamy cheese-based meals are less adjustable once assembled, so they suit couples who want roughly the same kind of dinner.