Don't remember Glenda posting any spinach recipes, but then I may have missed it. If you go to the site below it has KT recipes that had been posted here in the past. There are two for spinach. One from Nita AZ and on from Lynn D. Both sound good. In the blue area on the left, click on recipes.

Here is a link that might be useful: Good KT Recipes

When GS was younger and I prepared this we called it "green stuff". Now he's older, he told me he knows it's spinach and loves it :o)

Creamed spinach
2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened ^^I use fat free
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
Dash of nutmeg: optional
PREPARATION:
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter and nutmeg.
Spoon into casserole dish.

Toss remaining butter with breadcrumbs and add to top of casserole
Bake at 350 degrees for 25 minutes.
Serves 4.

I've had this saved to try. It's Ina Garten's.

Wilted spinach

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Directions
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot

I make a classic spinach salad, washed baby spinach and sliced hardboiled eggs. With vinaigrette dressing.

We tried this last week. Really good. DH had to add a couple of cans of tomato sauce though. He can't have pasta without sauce. LOL

From NitaAZ

Rigatoni and Sausage

Penne Rigatoni 1 lb.
2 pound Italian sausage without casing
1 red bell pepper, diced
2 cups onion, finely chopped
2 tablespoon chopped garlic
2 teaspoon Basil
salt and pepper
1/2 cup olive oil
1 pound fresh spinach

Boil water, add some salt and Pasta and boil for 15 minutes until al dente, drain and put back in pan.

Brown sausage, remove to a bowl. Add some oil to pan and cook onion until glazed. Add in red pepper, garlic, Basil, salt and pepper and heat through for a few minutes. Add meat back to pan and reheat. Dump all into pasta and add about � cup olive oil; stir. Throw in fresh spinach and stir around until it is wilted but not too wilted.

Serve with freshly grated Parmesan cheese. A salad goes great with this meal.

If you want to spice it up some you can use hot sausage or a mixture of both hot and mild. You can also add some red pepper flakes for some heat.

Try adding a pear and some glazed pecans to your spinach salad and raspberry vinaigrette. Another salad we like is spinach with apples and grapes and pecans with a Maple-Cider Vinaigrette.

Maple-Cider Vinaigrette
1/3 cup apple cider vingear
2TBSP pure maple syrup
1 TBSP Dijon Mustard
1/4 tsp kosher salt
1/4 tsp pepper
2/3 cup olive oil

Whisk together cider vinegar and next 4 ingrdients. Gradually whisk in oil until well blended. May keep in fridge for up to 3 days.

I just saute it (stir fry) in a little olive oil and with some garlic. I chop the garlic because we like it but you can leave the cloves whole and take them out and just have the flavor.

I use Pioneer Women's Recipe for creamed spinach. We love this but have started replacing the cream with Cooking Cream. It's a new product from Kraft. Find it with the cream cheese in the store. I use the plain and use enough to make a sauce. I don't measure it but I never use the whole container.

Recipe: Creamed Spinach

Prep Time: 15 Minutes : Cook Time: 15 Minutes : Difficulty: Easy : Servings: 4

Ingredients

1 whole Onion, Finely Diced
2 cloves Garlic
2 Tablespoons Butter
1 bag (large Bag) Fresh Spinach
1 cup Heavy Cream
Salt And Pepper, to taste

Preparation Instructions

Finely dice one onion and 2 cloves of garlic. Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic and saute until translucent.

Now add in the spinach. Lightly press it down with a spoon and toss it very gently as it wilts. When it comes to creamed spinach, wilting is good. When the spinach is mostly wilted(but not falling apart) add in about 1 cup of heavy cream Stir it around just a bit and give it a sprinkle of salt and pepper.

Linda

I'm trying to be GOOD here, Glenda and Linda!
hahahaha!
Not sure that cream cheese or heavy cream will help me do that, but those recipes sound delish anyway!

Ruthie--your's and Ina Garten's sound like an easy and fast way to fix it! Do you ever use the jarred minced garlic? Seems like everytime I go to get the whole garlic from the fridge, it's gotten hard and shrunk up a bit! (I like garlic, but obviously if it ends up in that condition I don't reach for it too often!)

(PS: That recipe archive is awesome!)

Have you ever tried spinach squares?

I've made them many times.

Easy.

Steamed fresh. Then I put a little s lemon juice on it.

I also like fresh spinach sauteed in a little olive oil and garlic.

I do scrambled eggs with fresh spinach,tomatoes,onion and cheese.

For a main dish Joe's Special. I just make it with ground sirloin, frozen spinach ,onions, garlic and eggs but there are many variations.

Just my opinion but if you want to eat more greens for health hiding them in recipes with rich cream sauces and fatty casseroles and quiche is defeating the purpose. Veggies are tasty right on their own. Once you develope a taste for them you won't want them soaked in goop or buried in a recipe.

Goop is often good, according to what your tastebuds desire. Might not be the healthiest, but!!!!!

I've been making one similar to the one Glenda saved of Ina G's for years. However, I don't spin the leaves dry and add a few more things. It is a very pretty salad, wonderful hot or cold, quick and easy, and gets raves from everyone. Lots of good veggies, and good olive oil. You can't go wrong!

baby spinach leaves
Swirls of EV olive oil
chopped garlic, as much or as little as you like (Yes, you can use jarred garlic)
Garlic salt, pepper
Grape tomatoes
Red onion, sliced thinly
Olives (We prefer Kalmata)

1/2 small tube Plain goat cheese (I know, you're being good; you can leave this off, but it makes a wonderful sauce!)

Wash spinach well. Heat the oil in a large pan, add the damp spinach. With tongs, turn the spinach very often. It doesn't take long to wilt - just a minute or two. Before it is completely limp, add the tomatoes, onions, olives and goat cheese. Mix and swirl to combine. Sprinkle with garlic salt or salt, if desired. Serve immediately.

I like a spinach salad with diced apples, toasted almonds, crumbled bacon, green onion if you like it or even crasins. Then use your favorite vinegrette dressing.