Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.
Browse our Spinach recipes here and here, and our Salad recipes here and here. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Summer recipes here and here.
Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts
Chop the Spinach stems to 4 or 5 cm pieces. Take a flat pan and add the spinach stems, a pinch of salt, and some pepper, along with 2 – 3 Tblspns water. Cover the pan, and cooked the stems for about 4 – 5 mins over a medium heat, or until the water has mostly evaporated and the stems are still bright green, and are tender but not mushy. Plunge them into ice water, then drain and dry.
Toss with toasted pine nuts, raisins, olive oil and a little balsamic vinegar. Serve and enjoy.
Add some capers.
Use spinach leaves instead of stems. Blanch, pop into ice water, then squeeze out as much water as possible. Chop and mix with the other ingredients.
Find out more about how to use Spinach Stems.