by Mona Gallagher

Created on: June 11, 2008

Popeye swore by it, and children long ago were so impressed by his power transformation that they ate spinach willingly. Since Popeye's first appearance, we've discovered the wonderful freshness of spinach in appetizers, casseroles, salads, omelets, soups, and stews and since spinach is a hearty vegetable, it can satisfy the craving for meat in many creative recipes.

Omelets are one easy way to add a little zip and health to breakfast and brunches. Pair the spinach with some farmers cheese, or swiss and add to your omelette with all the other good vegetables and spices that you love. Generally, you'll find that spinach has so much of its own flavorful personality that you only need to add cheese with salt and pepper.

A variation on the omelet is spinach quiche. Spinach quiche is even hearty enough for hubby and this quiche would grace a buffet table with elegance. It's a brunch favorite.

My neighbor makes the spinach appetizer dip recipe from the Miracle Whip label. Any time there's a party or special gathering to celebrate, she brings her spinach dip nestled in a round loaf of bread thats been hollowed out to hold the spinach dip. On the side, she serves French baguettes. Its a full bodied flavor that pleases the crowds every time.

Spinach in Minestrone soup, on pizzas with mushrooms, and stuffed chicken breasts are only a few of the recipes that add the versatile spinach vegetable to the breakfast, lunch and dinner menu.

My all time favorite is Greek spinach and rice.

The use of dill gives the dish a spectacular flavor that is subtle and nuanced. Dill, fresh garlic, olive oil and tomato sauce cooked with spinach is a food experience from the time you inhale the aroma of the garlic sizzling gently in olive oil to the last ingredient. This dish is hearty enough for a main course. A good bread is all you need to make a complete meal.

A Greek friend of mine showed me how to make the spinach and rice dish, but never actually wrote the recipe down for me. Here is how I make it.

Ingredients:

2 pkg of frozen spinach
3 Tbsp of virgin olive oil
2 minced cloves garlic
2 Tbsp of dried dill
1/2 cup of rice
1 Tbsp of tomato paste
1 cup of water

Directions:

Heat olive oil in a large saucepan, add the minced garlic and saute until the garlic is translucent. Add 2 packages of spinach (partially thawed) and heat thoroughly. Add half cup of water and 1 tablespoon of of tomato paste. Heat on high for another ten minutes and add the dried dill to the spinach. I use two heaping tablespoons of dill so you might have to experiment to taste.

Add the rice and the other half cup of water to the mixture and turn heat down to simmer. Cook until rice is done, about 20 minutes.

Serve with a hearty sour dough, French or Italian bread. This recipe serves 4 to 5 people as a main dish, and serves more if used a side dish. The great thing about this dish is that it tastes even better the second day after the flavors have mingled.

Finally you can serve spinach as a side vegetable and it will stand on its own. Add a teaspoon of lemon juice and a bit of olive oil to the side dish to bring the flavor to a new level. With all it's healthy qualities and versatility, you have to wonder why people don't serve spinach more often.

Popeye swore by its health benefits.

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