a Popeye day to welcome the week...

I got some fresh Chinese spinach from the local farm yesterday and turn them to puree instead of cooking it the traditional way with garlic and oil.  Puree is pretty cool because it's pretty similar to pesto.  I can use it as spread or dip for breads.  Say if your kids don't like spinach, maybe you can try to mix the spinach puree with pasta or noodles.  I made a pasta dish with some pine nuts for my niece tonight and she finished the entire plate all by herself.  If not pasta or noodles, try with rice.  There are so many ways to eat this nutrient rich green.  No wonder why Popeye loves it!  :) 

Spinach Puree

Servings: 1 bowl

Preparation Time: 5 minutes

Cooking Time: 1 minute


300g spinach

1-2 garlic clove

1/4 breadcrumbs

5-7 walnuts

1 twist of lemon juice

extra-virgin olive oil


1) Bring a pot of water to boil, cook the spinach for less than 1 minute.  Drain and soak in cold water.  

2) Squeeze excess water from spinach by using a dry towel for better result. 

3) Transfer the spinach to a blender, add oil, walnuts, garlic, and breadcrumbs.  Blend until smooth.  Season and add more oil and a twist of fresh lemon juice for the consistency as you like.  

spinach risotto

Servings: 2 persons

Preparation Time: 5 minutes

Cooking Time: 20 minutes


1/2 bowl of spinach puree

1.5 cup arborio rice

1/2 onion, finely chopped

1 celery stalk, finely chopped

1 small pot of vegetable stock

100 ml dry white wine

1/4 cup grated parmesan

1 tbsp butter

extra-virgin olive oil


1) Preheat a saucepan with oil on medium heat, add onion and celery.  Stir and cook for about 5 minutes until the vegetables are translucent on medium low heat.  

2) Add rice and white wine and turn the heat on to medium high.  Let the alcohol evaporates.  

3) Add the spinach puree and a ladleful of vegetable stock (one ladleful at a time) and stir occasionally.  Repeat this step for about 15 minutes until the rice is al dente and in a creamy state.  Heat off.  

3) Add butter and grated parmesan.  Season.  Stir to coat evenly.  Put the lid on for about 30 seconds.  

4) Add a drizzle of oil and a bit more grated parmesan before serving. 

a simple and hearty dish packed with goodies