It’s time we all looked at frozen spinach with fresh eyes and new respect. After all – aside from politely taking up minimal space in the freezer – at less than $2 for 250 grams, frozen spinach is around one-fifth the cost of fresh baby spinach. It’s also incredibly accommodating, adapting to just about any cuisine, from gently spiced saag dals to crunchy-topped, buttery spanakopita. And it’s super quick to cook.
“If you are adding it to soups, stews and curries, or anything ‘wet’, then defrosting isn’t necessary,” says the chef of Penrith’s Cafe Royce and author of Australia: The Cookbook, Ross Dobson.
