Balancing spinach with acids for brightness
A little acid brightens spinach and prevents it from tasting flat. Lemon, vinegar, or tomato work especially well to enhance green flavors.
How to use acid:
- Add a splash of lemon juice or vinegar right before serving to preserve color and add lift.
- Combine acidic ingredients during or after cooking depending on the dish—finish with acid for sautés and pasta, cook with tomatoes for stews.
- Use acid to cut through richness when spinach is prepared with cream, cheese, or butter.
Pairing ideas:
- Lemon with olive oil and garlic for a Mediterranean profile.
- Sherry or balsamic vinegar with roasted mushrooms and onions.
- Tomatoes in soups or shakshuka-style dishes to create a balanced base.
Properly used acid enhances natural flavors and creates a fresher, more complex dish.