Depending on how readily available fresh spinach is in your area, frozen spinach may or may not be a time-saver. In the bagged-salad section of most grocery stores, you can find spinach year-round, and it actually takes less time to cook than it does to thaw frozen spinach. Also, if you only need a small amount, using fresh spinach ensures little waste.
2 cups fresh leafy greens or ½cup cooked spinach
3 cups water
Wash the spinach leaves thoroughly, removing any damaged parts.
Wash and peel the apple, removing the core and seeds. Dice into small chunks.
Place the apple in a medium saucepan and cover with water. Bring to a boil and cook for 15–20 minutes, or until apples are starting to soften.
Add the spinach and more water, if necessary. Return to a boil; then cook for 10–15 minutes, or until spinach is thoroughly cooked.
Fork-mash if desired.
The Salad Version
When making a grown-up dish using the same recipe, how about a spinach and apple salad? Chop fresh spinach leaves and apples, and throw in ½ cup raisins and walnuts. Serve with a light dressing of olive oil, balsamic vinegar, and a dash of salt, sugar, pepper, and dry mustard.