35 Easy Spinach Recipes for Preppers

Spinach
is
a
great
vegetable
for
preppers
because
you
can
start
eating
your
crop
within
30
days
–
and
the
more
leaves
you
cut
the
more
it
grows.
It’s
pretty
tough,
and
will
grow
after
the
last
frosts
have
passed,
can
be
started
indoors,
and
grown
in
pots
on
balconies.

High
in
Vitamins
A,
K
and
C,
and
iron,
spinach
also
contains
potassium
and
folate.
Potassium
helps
regulate
the
heartbeat,
moves
waste
products
out
of
cells
and
the
new
nutrients
in,
as
well
as
helping
with
nerve
function.
It
is
also
a
high
fiber
food.

With
so
much
good
stuff
in
a
spinach,
there
has
to
be
a
drawback,
right?

Oxalates

Leafy
greens
do
have
higher
levels
of
oxalates
–
a
compound
produced
in
plants
that,
if
eaten
in
excess,
combined
with
a
high
sodium
intake,
and
drinking
insufficient
water
may
lead
to
the
formation
of
kidney
stones
in
those
at
risk.

So,
cook
your
spinach
to
get
rid
of
the
majority
of
oxalates.
Cooking
spinach
also
increases
the
bio-availability
of
iron.
which
our
bodies
need.

Obviously,
sometimes
you
will
use
uncooked
baby
spinach
in
salads,
and
that
is
fine
as
long
as
you
are
not
eating
large
quantities
on
a
daily
basis,
and
eat
younger
spinach
leaves
rather
than
the
older
leaves
which
will
have
built
up
more
oxalates.

How
to
Cook
Spinach

Most
of
us
have
overcooked
spinach
for
years.
Great
news
for
preppers
is
that
it
only
takes
between
a
minute
to
cook.
Wash
fresh
leaves,
then
place
in
a
salad
spinner
or
colander
and
drain
as
much
water
off
as
possible.

Heat
your
skillet,
add
butter,
or
oil
of
choice,
add
garlic
or
onion
and
lightly
fry
until
done,
then
add
spinach,
cover
with
a
lid
and
wait
for
between
1
to
2
minutes
until
it
is
wilted.
Take
out,
season
and
eat.
How
easy.

Types
of
Spinach

As
far
as
spinach
(Spinacia
oleracea)
goes,
there
are
different
types
like
the

Savoy
with
its
curly
leaves,
and
the
flat
type
spinach
we
find
in
bags
at
the
greengrocer.

Then
there
are
the

spinach
substitutes
like


Swiss
chard,


Beta
vulgaris,
which
belong
to
the
same
family
as
beetroot,
and
young
beetroot
leaves
themselves,
often
referred
to
as

beet
greens.

Rainbow
chard
has
a
variety
of
stem
and
leaf
vein
colors,
ranging
from
pink
to
red
and
orange.
This
is
colourful
when
chopped
into
salads,
or
cooked.

A
tip
is
to
remove
the
stems
and
main
leaf
vein,
chop
these
small
and
sauté
or
stir
fry
before
adding
the
chopped
leaves
as
the
leaves
cook
really
quickly,
and
you
don’t
want
to
overcook
them
while
you
try
get
the
stems
tender.

Nutritious,
tasty
and
easily
digestible,
spinach
is
common
across
the
western
world,
but
then
in
tropical
areas
there
are
other
greens
used
as
spinach,
like
Brazilian
spinach
Alternanthera
sissoo,
which
is
also
called

sissoo
spinach.

Its
leaves
are
crunchy
and
it
doesn’t
get
sticky
like
the
Malabar
spinach,
which
we
will
discuss
next.
The
leaves
only
are
used
and
added
to
soups
and
stir
fries.
The
leaves
can
also
be
steamed
and
are
eaten
raw
added
to
salads.

Then
there
is
Surinam
spinach
Alinum
triangulare,
also
known
as
Klaroen.
You
can
use
the
young
leaves
and
stems
but
if
older
stems
are
being
used
you
need
to
pull
the
leaves
off
the
stems.

It
apparently
originated
in
South
America,
but
is
popular
in
south
east
Asia
where
is
it
also
known
as
Klaroen
or
Philippine
spinach.

Malabar
spinach
(Basella
alba,
Basella
ruba)
is
also
known
as
Vietnamese,
Ceylon
or
red
vine
spinach
and
needs
a
trellis
to
support
its
climbing
habit.

The
B.
alba
has
white
stems
and
the
B.
ruba
reddish
stems.
It
does
have
a
slightly
sticky
texture,
so
is
often
used
to
thicken
soups
and
stews
and
is
popular
in
India
where
it
is
used
to
thicken
curries.

Chinese
water
spinach
grows
in
moist
ground
and
when
cooked
the
leaves
are
tender
like
spinach.
It
is
banned
in
Arizona
by
the
USDA
because
it
can
easily
spread,
however
it
doesn’t
appear
to
be
illegal
in
other
states.
It
is
a
staple
in
Asian
cuisine
and
is
known
as
kangkong.

Warrigal
greens,
known
as
New
Zealand
spinach,
is
native
to
Australia
and
New
Zealand.
Captain
James
Cook’s
crew
ate
the
local
spinach
as
they
needed
fresh
greens
to
help
prevent
scurvy,
but
now
top
chefs
are
serving
up
the
dish.

A
few
seeds
were
taken
aboard
Captain
Cook’s
ship,
the
Endeavour,
and
delivered
to
Kew
gardens
where
they
were
cultivated
–
the
first
native
green
from
Australia
to
make
it
to
Britain
apparently.
It
is
also
known
as

French
spinach,
as
when
the
French
got
to
know
about
it
they
gave
it
their
country’s
name.

We
have
collated
a
round-up
of
easy
recipes
for
preppers
that
include
the
different
types
of
spinach.

These
recipes
will
prove
very
useful
if
you
are
growing
different
types
of
spinach
in
your
stealth
garden
that
the
majority
of
people
would
not
even
recognise
as
edible.
And
you
can
substitute
some
of
the
lesser
known
types
of
spinach
for
the
traditional
types.

Spinach
Recipes

Easy
Sautéed
Spinach

Starting
with
the
very
simplest
recipe
to
suit
a
prepper.
Sauté
the
spinach
in
olive
oil
with
garlic
–
perfect
side
dish
to
meat
or
other
vegetables
like
potatoes
or
sweet
potatoes.
Yummy.

You
don’t
have
to
use
olive
oil
–
for
a
slightly
different
taste
use
butter,
coconut
oil,
sesame,
or
sunflower
oil
–
but
don’t
lose
the
garlic!

Omelet
with
Baby
Spinach
and
Parmesan
Cheese

When
you
are
relying
on
your
stockpile,
or
the
produce
from
your
survival
plot
there
is
no
reason
not
to
have
something
of
a
gourmet
dish
–
French
chefs
would
be
proud
to
serve
this
omelet
with
baby
spinach
and
Parmesan
cheese.

Parmesan
is
particularly
good
for
preppers
as,
being
a
hard
cheese,
it
lasts,
unopened
for
2
to
4
months
in
the
refrigerator.
For
a
full
breakfast,
you
may
want
to
serve
with
a
slice
of
bacon
and
a
slice
of
homemade
bread.

Watermelon
and
Spinach
Super
Salad

When
the
long
days
of
summer
need
food
that
helps
keep
you
hydrated
and
cool
then
the
combination
of
watermelon,
spinach
and
avocado
pear
make
this
a
hit.

It
has
some
quinoa,
feta
and
toasted
pumpkin
seeds
to
up
the
nutritional
content
and
add
extra
crunch
and
flavor,
then
for
more
hit
of
flavor
add
some
mint
and
garden
or
salad
cress
(as
opposed
to
watercress).

Spinach
Pie

This
budget
spinach
pie
recipe
uses
frozen
puff
pastry
and
frozen
spinach
–
but
if
you
have
fresh
spinach
from
your
garden
use
that
instead.
It
also
uses
cottage
cheese
instead
of
the
feta
traditionally
used
in
spanokopita,
the
traditional
Greek
spinach
pie.

Spinach
Soup

Don’t
pass
up
on
this
recipe.
This
is
not
a
limp
watery
green
soup
–
green
it
definitely
is,
but
with
potato
to
thicken
it,
onion
and
garlic,
cream,
chicken
broth,
and
dotted
with
crunchy
croutons
it
is
hearty,
nourishing
and
delicious!

Spinach
and
Matcha
Pancakes

These
would
be
perfect
for
St
Patrick’s
Day
or
for
a
Halloween
treat
–
bright
green
pancakes
to
keep
the
hobgoblins
away.

Matcha
powder
and
fresh
spinach
make
the
difference
here,
the
rest
of
the
ingredients
are
your
standard
ones
for
making
pancakes,
which
you
should
have
to
hand
in
your
store
cupboard.

Green
Goddess
Smoothie

Strawberries,
avocado
and
spinach
make
for
a
smooth
dreamy
treat
that’s
super
good
for
you.
You’ll
also
need
some
plain
yogurt
and
two
oranges.
Breakfast
on
the
go
for
two
requires
no
cooking
–
that’s
what
I
call
a
winning
formula.

Cob
loaf
filled
with
cheesy
spinach

This
is
an
ideal
way
to
use
up
a
cob
loaf
that’s
a
day
or
so
old
–
by
hollowing
out
the
inside,
brushing
the
inside
bits
that
have
been
neatly
sliced
with
olive
oil
and
toasting
in
the
oven
while
the
cob
loaf
itself
is
also
heated
whole,
with
is
spinach
and
cheese
filling.

The
recipe
does
use
four
different
types
of
cheese,
but
just
two
would
be
fine.
It
will
still
taste
amazing.

Chickpeas,
Spinach,
and
Almond
Butter
Over
Rice

This
recipe
uses
a
can
of
chickpeas,
fresh
(or
frozen)
spinach,
a
variety
of
spices
sautéed
with
onion
then
mixed
in
with
almond
butter
(
you
can
substitute
with
peanut
butter
if
almond
butter
isn’t
in
your
stockpile).

The
best
thing
is
it
takes
just
15
minutes
to
prepare
and
is
super
tasty
served
over
a
bowl
of
fluffy
rice.

Risotto
with
Spinach

Risotto
is
a
comforting
dish
with
the
flavor
of
the
chicken
broth
permeating
the
rice
and
spinach,
while
onion
and
garlic
lends
their
flavors.
The
dish
is
served
with
prosciutto,
but
you
can
substitute
with
some
crispy
fried
bacon.

Saag
Paneer

Don’t
let
the
exotic
sounding
name
make
you
pass
this
by.
It’s
an
Indian
vegetarian
dish
high
in
folate,
calcium
and
iron
–
and
best
of
all
it
is
gluten-free.
It
uses
paneer
–
an
Indian
cottage
cheese
–
but
paneer
is
very
easy
to
make
or
substitute
with
halloumi
cheese.

Instead
of
Kashmiri
chili
powder,
use
an
ordinary
chili
powder.
Other
than
that
the
ingredients
are
fairly
simple
–
spinach,
onion,
garlic,
some
ginger
and
turmeric.

The
recipe
calls
for
ghee
–
a
clarified
butter.
You
can
use
ordinary
butter,
but
butter
burns
more
easily
so
it
will
need
to
be
watched
at
its
smoke
point
is
350°F
but
ghee’s
smoke
point
is
485°F.

Alternatively
you
can
make
your
own
ghee
at
home,
the
advantage
being
that
it
has
a
delicious
nutty
flavor
and
the
milk
solids
are
removed
so
it
is
better
for
people
who
are
dairy
sensitive.

It
can’t
be
claimed
that
it
is
100%
casein
free,
so
in
known
cases
of
a
sensitivity
to
casein
rather
avoid
milk
based
products
altogether.

The
dish
is
full
of
flavor,
healthy
and
relatively
inexpensive.
It
is
possible
to
substitute
the
cheese
with
chunks
of
fried
sweet
potato
instead
if
you
don’t
have
cheese.

Aubergine
rolls
with
spinach
and
ricotta

When
your
food
garden
provides
aubergines
and
spinach,
this
is
a
perfect
way
to
use
them
up.

Don’t
have
ricotta?
Make
it
in
under
an
hour
using
only
three
ingredients
–
whole
milk,
salt
and
lemon
juice
–
how
easy!
The
rest
of
the
ingredients
would
probably
be
in
your
stockpile
–
nutmeg,
tomato
sauce
(homemade
or
store
bought)
olive
oil,
fresh
breadcrumbs
and
some
Parmesan.

Spinach,
bacon
and
white
bean
salad

This
dish
is
low
calories
and
requires
only
the
bacon
to
be
dry
fried
until
crispy.
The
roasted
red
peppers
come
out
of
a
jar
–
either
prepare
roasted
red
pepper
yourself,
or
buy
ready-made.

The
borlotti
beans
come
from
a
can,
and
the
spinach,
hopefully,
from
your
garden.
Even
if
you
only
have
a
large
pot
on
a
balcony
you
can
still
grow
spinach
and
benefit
from
all
its
goodness.

Punchy
Spinach
Pesto
Pizza

This
pizza
base
is
made
with
yeast
so
you
need
a
bit
of
time
for
the
dough
to
rise.
Many
of
the
ingredients
can
come
from
your
balcony
pots
or
garden
–
like
the
spinach,
basil,
cherry
tomatoes
and
broccoli.

You
will
need
mozzarella
for
that
ooey-gooey,
yummy
cheesy
pizza
though.

Spinach
and
Blue
Cheese
Pizza

Compared
to
the
pizza
listed
above
the
crust
is
instant
–
no
need
for
yeast
–
just
baking
powder
and
yoghurt
to
mix
with
the
wholewheat
spelt
flour
–
or
you
can
substitute
what
flour
you
have
available
for
the
base.

It’s
just
that
the
spelt
flour
is
considered
more
healthy.
Rapeseed
oil
specified
in
the
recipe
is
basically
canola
oil,
and
the
‘vegetarian
blue
cheese’
specified
can
be
substituted
with
regular
blue
cheese
or
one
of
the
vegan
blue
cheeses
available.

Garlic,
onion
and
spinach
should
be
available
from
your
prepper
garden
whether
it’s
on
a
farm,
a
backyard,
or
a
balcony.

The
mushrooms
and
walnuts
you
will
probably
have
to
buy,
but
if
you
are
growing
shitake
mushrooms
feel
free
to
use
those,
and
any
other
nuts
that
you
may
have
growing
–
like
pecans
or
almonds,
if
you
don’t
have
walnuts.

Sausage
ragu
and
spinach
pasta
bake

This
is
a
family
type
meal
that’s
warming
and
satisfying
made
with
pork
sausages,
tomatoes,
pasta
and
spinach.
Add
in
the
ready-made
cheese
sauce
or
make
your
own
–
I
think
homemade
is
always
better.

Glaze
with
a
beaten
egg,
sprinkle
with
parmesan
and
put
it
into
a
Dutch
oven
if
cooking
outside
or
into
the
oven
at
home.
You’ll
notice
the
recipe
doesn’t
say
what
you
do
with
the
egg
–
it
is
lightly
beaten
and
poured
onto
the
top
of
the
dish
before
baking.

Feel
free
to
add
onion,
garlic
and
a
splash
of
red
wine
if
you
want
a
tastier
meal
and
if
your
garden
has
provided
you
with
carrots,
a
couple
of
grated
carrots
can
go
into
the
mix
too.

Some
of
us
are
used
to
more
flavor,
so
use
a
spicier
pork
sausage
and
add
in
some
red
pepper
(capsicum)
or
chopped
chili.

Hunza
Pie

Spinach,
cottage
and
cheddar
cheese,
eggs
and
brown
rice
go
into
the
wholemeal
pie
crust.
The
dish
originates
from
Pakistan,
and
although
it
doesn’t
seem
to
have
much
in
the
way
of
added
spices
it
seems
the
cheese
and
eggs
are
sufficient
to
make
a
tasty
pie
that
can
be
sliced
and
used
in
lunchboxes.

Spinach
Feta
Pull
Apart
Pie

It’s
always
good
to
have
phyllo
pastry
in
your
freezer
ready
to
haul
out
and
use
with
fresh
vegetable
dishes.

This
recipe
requires
rolling
the
filling
into
the
phyllo
sheets,
coiling
them
into
wheels
and
placing
in
the
dish
–
then
serving
involves
simply
pulling
a
wheel
from
the
pie
and
enjoying
all
the
soft
goodness
encased
in
that
flaky,
crispy
phyllo.

The
recipe
is
really
simple,
requiring
spinach,
shallots,
garlic
and
dill,
which
can
all
be
grown
at
home.
Feta
and
ricotta
cheese
make
this
super
tasty.

Swiss
Chard
Recipes

Although
these
recipes
specific
Swiss
chard,
feel
free
to
substitute
spinach
in
those
that
have
multiple
ingredients
–
many
of
those
who
have
made
these
recipes,
say
they
have
substituted
and
the
result
has
been
great.
I
just
wouldn’t
substitute
in
recipe
number
20
below.

Simple
Sautéed
Swiss
Chard

Just
a
simple
bowl
of
Swiss
chard
can
be
a
meal
in
itself.
The
flavor
or
onion
and
garlic
and
lightly
fried
in
olive
oil,
and
served
with
a
drizzle
of
balsamic
vinegar,
elevate
these
leafy
greens
to
gourmet
style.

Chard,
Tomato
and
Cannellini
Bean
Soup

The
beans
help
make
this
a
rich
and
satisfying
soup
that
will
keep
people
full.
Its
tasty
with
the
addition
of
onion,
garlic,
fennel
and
can
be
made
using
canned
beans,
or
as
the
method
here
suggests,
dry
beans
that
are
soaked
then
prepared.

Coconut
Creamed
Greens

The
coconut
cream,
chili
and
spices
lift
this
dish
from
ordinary
to
special.
Consider
giving
place
in
your
store-cupboard
or
stockpile
to
coconut
milk
and
coconut
cream
as
these
canned
goods
can
be
used
in
many
different
dishes
to
put
a
unique
twist
on
what
could
be
a
fairly
ordinary
dish.

Sausage
and
Ricotta
Baked
Cannelloni

You
don’t
immediately
see
the
spinach
in
this
dish
–
which
could
be
an
advantage
when
children
do
their
best
to
avoid
anything
that
looks
green!
The
spinach
is
inside
the
cannelloni,
with
the
medallions
of
sausage,
overlaid
with
the
cheesy
sauce
and
tomato.

According
to
those
who
have
made
this
dish
they
substituted
many
of
the
items
in
line
with
what
was
left
on
their
pantry
shelves.

Government
health
restrictions
has
made
it
difficult
to
get
out
to
the
stores,
and
of
course
there
have
been
some
shortages.

Black-eyed
Peas
with
Chard
and
Green
Herb
Mash

Keep
the
recipe
green
with
the
usual
green
Swiss
chard
or
change
it
up
by
using
Rainbow
Swiss
chard
with
all
the
beautiful
stem
colors,
ranging
from
red
through
orange
and
yellow,
to
add
some
fun
to
the
dish.

An
Israeli
inspired
dish,
this
can
be
served
with
homemade
flatbreads
to
mop
up
the
gravy,
or
you
can
serve
over
rice
from
your
stockpile.
Chili,
cilantro,
garlic,
nutmeg
and
lemon
add
to
the
flavor
hit
of
this
dish.

Chard
wrapped
fish
with
lemon
and
olives

Been
fishing?
This
is
a
great
recipe
to
great
tasty
and
healthy
fish
parcels
wrapped
in
chard
and
served
with
a
flavorsome
sauce
with
onion,
yellow
cherry
tomatoes,
garlic,
cilantro,
olives,
and
chicken
stock.
The
fish
parcel
are
served
with
rice,
couscous
or
quinoa.

Turmeric
Salmon
with
Chard
and
Coconut
Crisp

Need
inspiration
for
salmon?
This
one
is
a
keeper
–
the
turmeric
and
oil
season
he
salmon
perfectly,
then
the
chard
cooked
with
shallots
and
ginger
provide
a
bed
for
the
fish,
and
the
crunchy
topping
is
the
best.

Plain
coconut
flakes
are
lightly
fried
until
golden
with
oil,
chili,
and
garlic.

Grilled
Leafy
Greens
with
Spicy
Garlic
Oil

I
had
chard
done
this
way
at
a
Thai
restaurant
with
a
seafood
salad
–
it
was
the
best!
This
is
another
technique
for
cooking
chard
to
master
and
bring
out
to
impress
guests
–
and
it
is
super-fast
too.

Garlic,
olive
oil,
chili
flakes,
salt
and
fresh
black
pepper
are
mixed
up
then
the
leaves
are
coated,
the
oil
and
spice
mix
rubbed
in
and
fried
for
just
a
minute
on
each
side.

You
can
substitute
the
chard
done
with
way
with
other
green
like
kale,
mustard
greens,
and
other
more
exotic
types
of
spinach.

Spiced
Chickpeas
and
Chard
Frittata

This
one-skillet
meal
that
serves
up
to
6
people.
It
uses
12
eggs,
so
let’s
hope
the
chickens
are
laying,
and
that
your
herb
garden
is
growing
well
–
parsley,
basil
and
cilantro
all
go
into
the
mix.

Some
people
prefer
to
substitute
the
sour
cream
with
Greek
yoghurt
for
a
slightly
lighter
version.
A
can
of
chickpeas
and
chard
go
into
the
mix
with
some
spices
to
add
some
zest.

Cheesy
Grits
with
Poached
Eggs,
Chard,
and
Bacon.

Have
this
as
a
hearty
breakfast,
lunch
or
dinner
–
it’s
got
all
the
ingredients
to
keep
you
going,
and
is
reasonably
spicy
but
not
overly
so.
Feel
free
to
substitute
the
type
of
cheese
and
the
type
of
chili
peppers
used.

Spinach
Alternative
Recipes

Chinese
spinach
or
Surinam
spinach

For
those
with
stealth
gardens
this
plant
hides
in
plain
sight
and
like
the
sautéed
spinach
is
sautéed
with
garlic
and
butter
or
oil,
but
the
difference
is
that
you
add
onion
and
some
shrimp
paste
–
although
if
you
prefer
not
to
this
is
fine,
as
well
as
some
finely
chopped
scotch
bonnet
pepper
for
added
flavor.
Adding
the
pepper
is
optional
though.

Malabar
Spinach
and
Wild
Mushroom
Stir-fry

This
recipe
suits
a
prepper
perfectly
as
the
spinach
can
be
harvested
from
the
stealth
garden,
and
mushroom
used
are
dehydrated
ones.
Basically
you
need
some
common
garden
ingredients
like
garlic,
scallions
and
ginger
to
complete
this
vegetarian
dish
which
is
served
over
rice.

Yard
Long
Beans
and
Malabar
Spinach

When
you
watch
the
video
you’ll
learn
about
two
vegetables
not
so
common
in
the
US,
but
which
are
ideally
suited
to
prepper
gardens,
especially
in
warm
areas
like
Texas.
The
presenter
stir
fries
Malabar
spinach
and
beans
to
create
a
tasty
dish.

Curry
with
Malabar
Spinach

Lentils
are
used
to
thicken
this
curry,
with
chili
for
some
heat,
and
fresh
grated
coconut.
Jaggery,
used
in
this
recipe,
is
made
from
sugarcane
–
you
can
use
brown
sugar
as
a
substitute
–
only
one
teaspoon
is
called
for
in
the
recipe.

The
other
unusual
ingredient
is
tamarind
–
most
large
supermarkets
with
an
International
aisle
should
have
tamarind
paste
in
jars,
or
try
an
Asian
grocer.
Feel
free
to
substitute
dried
coconut
flakes
if
you
don’t
have
fresh
coconut.

African
Ground
Nut
Stew
with
Malabar
Spinach
and
Chicken

The
recipe
given
here
feeds
8,
so
you
may
want
to
halve
the
quantities.
You’ll
enjoy
the
nuttiness
of
the
peanut
butter
offset
by
the
chicken.

The
garlic,
ginger,
and
hot
red
pepper
flakes
add
some
optional
heat.
Serve
the
traditional
North
African
way
with
couscous,
or
Moroccan
flat
bread.

Warrigal
Greens
Recipes

There
are
four
recipes
in
this
post
–
basically
a
frittata,
a
cannelloni
dish,
a
phyllo
pie,
and
warrigal
greens
and
scallop
dumplings.
Any
recipe
that
calls
for
spinach
or
chard
can
be
substituted
with
warrigal
greens.

The
leaves
aren’t
very
large
so
I
would
say
the
only
recipe
you
couldn’t
really
use
them
for
is
the
fish
wrapped
parcels
(recipe
number
25
in
this
article)
where
the
larger
leaf
of
Swiss
chard
is
better
suited.