Wash the spinach thoroughly and cut into sections. Divide into two portions: one for soup, one for stir-fry. First, wash the lean pork and cut into bite-sized pieces. Add to a pot with 1 bowl of water and simmer until the meat is tender, skimming off any foam. Season to taste.

When the pork is tender, add the spinach. Slice the tofu into rounds and add to the pot. Stir gently, then turn off the heat and sprinkle black pepper on top.

Heat a pan and sauté chopped onion until fragrant. Add the seasoned ground pork and stir until cooked through. Add the spinach, season to taste, then mix a little cornstarch with water and pour into the pan. Cook until the spinach is just tender and the sauce thickens slightly. Turn off the heat and add black pepper.

Wash and dry the baby spinach leaves and arrange them on a plate. Thinly slice the bell pepper, cucumber, and boiled eggs, and place them on top of the spinach. Add cherry tomatoes and cilantro. For the dressing, mix the juice of 1 lemon, 1 tablespoon sugar, 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. Drizzle over the salad before serving.

You can serve the salad with salmon if you like. Marinate the salmon with soy sauce, gourmet oil, oyster sauce, and chia seeds—1 tablespoon each. Let the flavors soak in, then bake with asparagus in the oven at 340°F (170°C) for 15 minutes.

It’s just one vegetable, but with a little creativity, you can make many delicious and healthy dishes with spinach that never get boring. Add these spinach recipes to your meal plan!