Spinach

Spinach is a leafy green vegetable with a mild, slightly earthy flavour that becomes richer and more complex when cooked over fire. When exposed to the heat of coals or a grill, spinach wilts quickly and develops a subtle caramelisation that enhances its natural sweetness and adds a smoky depth. This makes it an excellent side for grilled fish, lamb, or eggs, where it can complement the main protein without overpowering it. Lightly tossing spinach in oil with garlic and fresh herbs before grilling helps to preserve its vibrant colour and adds layers of flavour that work well with the smokiness from the BBQ. When selecting spinach for BBQ cooking, look for fresh, crisp leaves that are deep green and free from yellowing or wilting. Baby spinach can be used for a more delicate texture, while mature leaves hold up better to direct heat and longer cooking times. Store spinach in a perforated plastic bag or wrapped in a damp cloth inside the fridge to maintain freshness for up to a week. Avoid washing spinach before storage as excess moisture can cause it to spoil faster. Cooking spinach over fire requires a light touch. It wilts rapidly and can become bitter if overcooked or burnt. Quick grilling or tossing in a cast iron pan over hot coals works best. Spinach also pairs well with acidic ingredients like lemon juice or vinegar after cooking, which can brighten its flavour and balance the richness from oil or fats used in the preparation. Overall, spinach is a versatile, nutrient-dense vegetable that adds freshness and colour to any BBQ plate.