Spinach: trash or treasure?

One of the vegetables I most detested when growing up was spinach, particularly since I typically encountered it as a slimy cooked blob with little zest.

Over time I've come to appreciate spinach in salad form. When Safeway had a (now-discontinued I think) sandwich that combined spinach, roasted red pepper, chicken and a few other ingredients, that was sufficient to lure me there over Subway or Quiznos.

A recipe for a spinach-lamb curry that I encountered a few days back has me wondering whether it's possible to perform a minor miracle: the transformation of a block of frozen green stuff into something tasty. (This is also a way to kill two birds with one stone, although I may also have to try making lamb spaghetti as well).

Unlike the spinach of my youth, which was lacking in pizzazz, I wonder if I'll be encountering the opposite problem here. Looking at the list of spices involved, I wonder if I'd get much the same effect on my tastebuds by shooting a flamethrower in my mouth. Ah well, if such is the case I may just wind up eating it with lots and lots of rice rather than just with rice.