I haven't tried this but I have heard of people making "chips" with leafy vegetables (usually with kale) so I don't see why it wouldn't work with spinach. Maybe try with an air fryer first and then move onto a boiling oil version second... just add a sprinkle of salt et voila! Snack time.

Another possibility would be a soup of some sort. I'd make a pork broth... toss some spinach into a bowl and then ladle some boiling soup in there...

I saut� it with pierogies.

As an alternative, take 4 chicken breasts and brown them in a skillet. Remove from skillet, add in a bunch of spinach and some artichoke hearts. Cook for a few minutes, until the spinach is cooked. Add alfredo sauce (you can easily make your own) and cook for 5 minutes. Add the chicken back into the skillet to rewarm. Top with crushed red pepper and serve.

The chip is a good idea. Toss the spinach with just a tad of olive oil and salt and put in a 200F oven for maybe 10-15 min (check it).

My thought would be to put it on pizza or mix it in with rice or any cooked grain. Sauteeing the spinach will greatly reduce its volume too.

Could also puree it as part of a shake or sauce.

This is what I ended up making using one+ bag of spinach. It took six batches in my 6qt Instant Pot to steam it all using an insert and the glass lid. It’s delicious and I will definitely make it again. If anyone wants the recipe I can edit this post to include screenshots of the recipe.

Edit to add: I forgot to say I added a chopped onion to the recipe.

👍 Thanks for all the suggestions. I’ve got another bag waiting to be used.

https://cooking.nytimes.com/recipes/...spinach-gratin

I agree. I often add spinach or kale to homemade soups in the last few minutes. Chicken or vegetable broths work well, haven't tried pork but it makes sense. It's a good way to use quite a bit at once. Also, as someone said, add it to pizza. I know the poster said no pasta, and this is, but it works well in lasagna too. We've also added to risotto (sauteed separately first).

I suspect any broth should work. Just can't be too salty, but that's true of anything you don't want to kill the flavour of. Not sure why I specified pork (although I was a bit distracted at the time).

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I have 3 overripe bananas. Googling " best banana bread" brings up numerous recipes with each one claiming to be the "best".

What is your favorite recipe. Thanks.

What’s the differences in the recipes?

This is my go-to recipe: https://www.food.com/recipe/best-banana-bread-2886

I add a handful of toasted walnuts (sometimes chocolate chips) and bake to internal temp of 200-205 F which takes about 75 minutes in my oven.

I use the recipe from the Joy of Cooking and it always gets rave reviews. I usually add an extra banana (3 instead of 2) and bake it for about 15 mins longer as a result

Banana Bread

1 + 3/4 cups plain flour

2 tsp baking powder

1/4 tsp bicarbonate of soda

1/3-1/2 tsp salt

1/3 cup butter, softened (75gms) - or use half butter plus half oil

1/3 cup sugar

2 eggs

3 extra ripe, brown-skinned bananas (approximately 1 cup, mashed)

Optional:

Chocolate

1/2 cup walnut or pecan pieces, toasted. Macadamia nuts are good too

Preheat oven to 350F/175C. Grease and dust loaf pan with flour.

The key with this recipe is not to over mix the batter once the flour has been added. Less stirring makes the banana bread lighter.

Sift or whisk dry ingredients together; set aside. Combine butter and sugar together, beating until smooth (or just gently melt butter in pan, turn off heat then add oil). Beat in eggs (you don�t need to �cream� for this recipe to work). Squish bananas until thoroughly mashed. Stir 1/3 of flour mixture into butter/egg/sugar mixture. Mix lightly. Add 1/3 of mashed bananas. Stir. Repeat, alternating flour and banana, until all ingredients are mixed together. Stir in nuts, ifusing. Spoon into a loaf pan.

Bake for one hour, or one hour and 10 minutes, until the loaf is deep golden brown and a knife inserted in the center comes out clean. Let cool on a rack.

When adding chocolate, I add a third of the batter to the pan, add bits of chocolate in a layer, add another third of batter, another layer of chocolate and then the rest of the batter so that the chocolate is covered. A few bits might rise to the top, but that�s fine. This helps stop the chocolate from burning on the bottom, sides or the surface.

I like banana bread. However, my mother made a fabulous banana cake with a streusel topping. I make it and serve with fresh whipped cream and sliced bananas. Yum.

I also make banana bread pudding with a rum toffee sauce. My mouth is watering just typing that.

The absolute best banana bread I have ever had was made by my late stepmother. I've never had anything close to as good. It was incredibly heavy, moist and dense. When cool, the slices would have a shine on them when cut with a chef's knife. We have tried and modified many recipes to no avail. No clue how she did it.

Try the America's Test Kitchen/Cook's Illustrated babana bread recipe. Uses 6 bananas which are microwaved to extract water which is reduced to concentrate flavour.

https://www.americastestkitchen.com/...y-banana-bread

I was trying to find my grandmother's recipe for crepe suzette and found one of her old recipe books at mum's house. I remember these Anzac biscuits so well, it seemed like grandma had them every time we went over to visit. She went into a nursing home in 1997 so it must be the mid-90s the last time I had them. I thought the recipe had died with her. Must be old if we're using pre-metric measures!

Still looking for the crepe suzette recipe, although I'm told it was from a Robert Carrier recipe.