The barbecue is no longer the sole domain of meat -- vegetables are routinely tossed on the grates and grilled as well. Grilling your vegetables is a convenient way to prepare a whole outdoor meal in the same place, and adds a hint of smokiness to the finished dish. While spinach isn’t a vegetable you might normally grill, this versatile leafy green cooks up easily and is high in many nutrients including calcium, potassium, vitamin A and iron.
Preheat your grill to medium-high.
Cut any large stems off 1 lb. of fresh spinach and run the leaves under cool water to remove loose dirt.
Tear off a large section of aluminum foil, at least 18 inches square.
Set the foil down on a flat surface and rub it with vegetable oil or olive oil, using a paper towel or kitchen brush.
Pile the spinach in the middle of the foil and sprinkle with 1 tsp. of salt.
Fold the foil over the spinach one direction, then fold in the ends to create a package. Fold each side over a few times to make sure the package is completely sealed.
Place the spinach on the grill and cook for 10 minutes, until all the leaves are wilted.
Remove the foil package from the grill and open carefully to serve the spinach. Or, puree the cooked spinach in a food processor to make a sauce.
Before grilling, add extra ingredients to the package for added flavor; try lemon juice, orange juice, garlic, or minced onion or ginger.