Cooking spinach Grown by Guy Singh-Watson at Riverford on Wash Farm, Devon

£2.95 / 350g


Hardy, hearty cooking spinach. These leaves add robust earthy flavour to all sorts of dishes. Swirl into pasta sauce, wilt into veg curry, or pair with eggs in nearly all forms. Take the path of luxury by bubbling with cream in a rich gratin, or whizz into a healthy green smoothie for something virtuously verdant.

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Country of origin

Grown in
  • Spain
Pile cooked spinach on toast rubbed with garlic and drizzle with olive oil
- Riverford cooks

How to prepare

Wilted spinach is good as a simple side with a grating of nutmeg, salt and pepper and a squeeze of lemon juice. Or cover with cream, cheese and breadcrumbs and bake in a gratin dish for a luxurious main course. To make it a vegan main, cook with a tin of chickpeas, a tin of coconut milk and a sprinkle of curry powder – simmer until reduced and thickened.


Delivered from our farm, so wash before cooking. Spinach is best eaten fresh - when it's most nutritious. If you can't use it straight away, keep it in the fridge or for long term storage, freeze it while fresh.

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