I recently took a class on cooking with greens, & here are 2 of the recipes that were made with spinach. I thought spinach lovers might be interested in them.

Nutty-Fruity Greens
Non-stick cooking spray
5 cups kale or spinach leaves, chopped
1 1/2 cups coarsely chopped leeks (white part only)
1/2 cup raisins
1/2 cup walnuts, chopped
1 tablespoon ginger-flavored soy sauce (I use Lawry's Sesame-ginger Flavored Stir Fry Sauce)
1/2 teaspoon low sodium seasoning (if watching salt intake), otherwise add salt to taste.
1 teaspoon fresh ginger, finely chopped
Prepare a dutch oven or 6 quart soup kettle with the cooking spray & 1/4 cup water. Use a medium to high heat, add the leeks & cook for approximately 3-5 minutes until softened. Quickly add the remaining ingredients & cook over medium to low heat for 25-35 minutes until the greens are tender; stirring occaionally. Add a couple tablespoons of water if mixture becomes dry.
This makes a good side dish.
Garlic does not go well in this dish.Chickpeas & Spinach
1/4 cup vegetable broth (for stir fry)
1 cup chopped onion
4 medium to large garlic cloves, minced or chopped fine
10 ounces fresh spinach, chopped
1 - 8 ounce can of tomato sauce (I use canned tomatoes with Italian herbs)
1 - 19 ounce can chickpeas, drained
1 cup of vegetable broth
salt & pepper to taste
Hot sauce or red pepper flakes, to taste (optional)
1 tablespoon curry powder (optional)
a salt free seasoning can also be added, or a touch of vinegar can be added - to taste.
In a large skillet or saucepan, stir-fry onions & garlic in the 1/4 cup vegetable broth for about 5 minutes. Add fresh spinach & stir-fry until it is wilted & tender. Then add 1 cup of the chickpeas & the tomato sauce.
In a blender, puree the remaining chickpeas with 1 cup of vegetable broth. Add to vegetables. simmer until heated through, about 10 minutes. Add choice of seasonings. Serve over cooked white or brown rice or couscous.
Yield: 4 servings.