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A very tasty spinach recipe

Like many allotment owners is currently planning what crops to sow following the big community garden clear up on Saturday 1st April. Very likely to feature is spinach.

Spinach can be planted in autumn for eating over winter and early spring or planted now ready to eat in summer. With such a long harvesting period a good spinach recipe is always useful. The spinach recipe in this week’s blog comes from an old recipe book published by a vegetarian cafe that used to be situated in the thousand year old crypt of St Mary-le -Bow Church in the City of London. The church houses the famous Bow Bells; those born within the sound of the bells are said to be true cockneys.

Spinach, Mung Bean and Lime Casserole tastes as wholesome as it sounds. The lime at the end really makes a difference and brings this dish alive.

225g dried mung bean

350g onions (chopped)

1 chili (chopped)

3 garlic gloves (crushed)

2 tbsp olive oil

400g tinned tomatoes

450g spinach

zest and juice of 2 limes

salt and pepper Boil the mung beans in plenty of water for 45 minutes, drain

Sweat the onions, garlic and chili in oil until soft

Add the tomatoes, spinach and mung bean. Bring to the boil and simmer for 10 minutes

Add the lime juice and zest.

Check seasoning and serve with quinoa or whole grain rice.

serves 4

Why eat spinach? Spinach is high in antioxidants, iron, vitamin A and C.



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