Spinach can be eaten raw or cooked and added to salads, casseroles and soups to increase nutrient content. It is an excellent source of fiber, folate, vitamin C, and vitamin A and a good source of magnesium and iron.
Recipe List:
Braised Spinach with Eggs (gf, vegetarian)
Chicken Florentine
Rice and Spinach Gratin (vegetarian)
Saag Paneer with Feta Cheese (gf, vegetarian)
Spinach Braised with Soy and Ginger (gf, vegan)
Spinach Dosas
Spinach Frico (gf, vegetarian)
Spinach Frittata (gf, vegetarian)
Spinach Garlic Soup
Spinach Salad with Oregano Vinaigrette (vegetarian (with alterations))
Spinach Smoothie (gf, vegan)
Steamed Spinach with Parmesan (vegetarian)
Super Slow-Cooked Spinach with Rice and Carrots (gf, vegetarian)
Vegetarian Pumpkin, Broccoli, and Spinach Lasagna (vegetarian)
Wilted Spinach with Bacon (gf)
Wilted Spinach with Skirt Steak (gf)
Braised Spinach with Eggs
Ingredients:
4 Tbsp butter
1 bunch spinach
4 eggs
Parmesan cheese, shaved
Directions:
Put 4 tablespoons butter in a large saucepan over medium heat. When it melts, add spinach, one handful at a time, stirring, and sauté until it wilts, about 5 minutes. Form 4 nests in the spinach and crack an egg in each. Cover and cook until egg whites are set, about 4 minutes. Garnish with shaved Parmesan.
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Spinach Braised with Soy and Ginger
Ingredients:
2 Tbsp sesame oil
2 cloves garlic, minced
1 Tbsp ginger, grated
1 Tbsp soy sauce
1 bunch spinach
Directions:
Put 2 tablespoons sesame oil in a large saucepan, along with 2 cloves minced garlic, 1 tablespoon freshly grated ginger and 1 tablespoon soy sauce. Add spinach and braise until completely wilted and soft, about 10 minutes.
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Chicken Florentine
Recipe by Giada De Laurentiis from foodnetwork.com
Ingredients:
4 boneless, skinless chicken breasts
salt and freshly ground black pepper
all-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup of whipping cream
1 tablespoon of chopped, fresh Italian parsley
2 (10 oz) packages frozen cut-leaf spinach, thawed and drained
Directions:
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Spinach Frico
Submitted by Eliza Bodkin from The Food Matters Cookbook by Mark Bittman
Ingredients:
2 Tablespoons olive oil
2 cups spinach leaves, chopped
Black pepper
2 cups grated Parmesan or Manchego cheese
Directions:
1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the spinach and cook, stirring, until the leaves have wilted and all of their liquid has evaporated, 4 to 5 minutes. Sprinkle with a good amount of black pepper and the Parmesan and stir.
2. Use a rubber spatula to distribute the spinach and cheese evenly over the bottom of the pan. Cook until the cheese is melted and golden brown on the bottom, about 2 minutes.
3. Use the spatula to slide the crisp onto a plate; put another plate on top of the crisp. Put one hand firmly in the center of the bottom plate and the other hand the same way on the top plate; flip the crisp over. Use the spatula to slide it back into the pan and continue cooking until the cheese is golden brown, 1 to 2 minutes. Serve whole as an appetizer or broken into smaller pieces as a garnish.
Spinach Frittata
A frittata is super yummy, and incredibly easy to make! Good for any meal time.
This recipe can be found here.
Ingredients:
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese (about 1 ounce, 30 g)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 Tbsp extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
Sun-dried tomatoes, about 2 Tbsp chopped (optional)
8 oz (225 g) fresh spinach (or more), chopped (can use baby spinach)
2 oz (56 g) goat cheese
Instructions:
Whisk together eggs, milk, parm, salt and pepper in a medium bowl. Set aside!
Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and sun-dried tomatoes (if using) and cook a minute more.
Add the chopped spinach, a handful at a time, use tongs to mix with the onions. As the fresh spinach begins to wilt and there is more room in the pan, add more of the fresh chopped spinach to the pan.
Add the egg mixture: Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan. Pour the egg Parmesan mixture over the spinach and onions. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle bits of goat cheese over the top of the frittata mixture.
Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times, to see how well the frittata is setting.) The center should still be wiggly. Preheat the broiler.
Finish under the broiler: Set the oven rack in the top third of the oven. Broil for 3 to 4 minutes until the top is golden. Remove from oven with oven mitts and let cool for several minutes.
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Rice and Spinach Gratin
Vegetarian Cooking for Everyone
Ingredients:
Béchamel for Rice Gratin (separate recipe below)
2 bunches spinach leaves
2 Tbsp olive oil or butter
1/2 cup finely chopped scallions, including an inch or two of the greens
2 small garlic cloves, minced
2 Tbsp each chopped parsley, dill and marjoram
Salt and freshly ground pepper
1 cup white or brown rice, cooked
1 cup ricotta cheese, optional
Directions:
Preheat oven to 400ºF and lightly butter or oil a baking dish. Make the béchamel sauce (directions, below). Cook the spinach in a wide skillet in the water clinging to its leaves until limp, just a few minutes. Rinse it quickly, then squeeze out the water and finely chop. In a wide skillet, cook the spinach in the oil with the scallions, garlic, and parsley mixture for about 3 minutes. Season with salt and pepper to taste. Combine the rice with the spinach, sauce, and ricotta, if using. Turn into the dish and bake until puffed and lightly browned, about 25 minutes.
Béchamel Sauce
Ingredients:
1/4 cup minced shallot or onion
3 Tbsp butter
2 Tbsp flour
1 1/2 cups milk, scalded
Salt and freshly milled white pepper
1/2 tsp grated nutmeg
Directions:
Cook the shallot in the butter in a small saucepan over low heat for 3 minutes. Stir in the flour and cook for 2 minutes more. Whisk in the hot milk all at once, then cook for 20 minutes, stirring frequently, or for 30 minutes in the top of a double boiler. Season with 1/2 t salt, a little pepper, and the nutmeg
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Spinach Salad with Oregano Vinaigrette
Ingredients:
Dash crushed red chile flakes
1 clove garlic
1 oil-packed anchovy filet (see note)
Kosher salt, to taste
Rind of 1/4 lemon, roughly chopped
2 tbsp. loosely packed fresh oregano leaves
1 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil
Freshly ground black pepper, to taste
1 bag large spinach leaves
Directions:
1. Place the chile flakes, garlic, anchovy, and a pinch of salt in a mortar and smash with the pestle until ingredients are finely ground. Add the lemon and oregano and continue smashing until the oregano has broken down into tiny pieces. (Alternatively, put the garlic, anchovy, salt, lemon, and oregano on a cutting board, finely chop with a large knife, and transfer to a bowl; stir in chile flakes.) Add vinegar, whisk in olive oil, and season with salt and pepper. Cover with plastic wrap and let vinaigrette sit for at least 30 minutes.
2. To serve, put spinach into a large serving bowl. Drizzle vinaigrette over spinach, season with salt and pepper, and toss vigorously with your hands until the spinach is thoroughly coated with the vinaigrette.
Note: To make this recipe vegetarian or vegan, omit the anchovy and replace with ½ ounce black olive tapenade.
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Spinach Garlic Soup
Submitted by apprentice Cheryl Kastanowski
Ingredients:
10 ounces fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrots
1/2 cup chopped onion
8 cloves garlic, minced
1/3 cup butter or margarine
1/4 cup all-purpose flour
3/4 cup heavy cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Directions:
In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm.
Meanwhile, in skillet, saute onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through but do not boil.
Super Slow-cooked Spinach with Rice and Carrots
Ingredients:
1/2 lb carrots
6 cups water
1/2 cup rice
1 bunch spinach
3 cloves garlic, minced
2 Tbsp butter
Directions:
Put 1/2 pound carrots and 6 cups water in a pan on high heat. Bring to a boil, then add 1/2 cup rice. When it returns to a boil, add spinach and simmer. Cook, stirring, until carrots are tender, 1/2 hour. Add 3 cloves minced garlic and 2 tablespoons butter.
Steamed Spinach with Parmesan
Ingredients:
1 bunch spinach
2-4 Tbsp butter
1/2 cup toasted bread crumbs
1/2 cup parmesan cheese, shaved
Directions:
Put washed and still wet spinach in a covered pot over medium-high heat. Put 2-4 tablespoons butter in a small saucepan over medium heat; stir occasionally until foam subsides and butter turns nut brown. When spinach is tender, after 3-5 minutes, drain, drizzle with butter and add 1/2 cup each toasted bread crumbs and shaved Parmesan; toss to combine.
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Wilted Spinach with Bacon
Ingredients:
4 thick slices bacon
Olive oil
1 bunch spinach
1 sprig tarragon
1/2 lb mushrooms
Directions:
Render 4 thick bacon slices in olive oil until nearly crisp, then remove. Toss spinach with a sprig of tarragon in the rendered fat to wilt; add 1/2 pound chopped mushrooms; top with bacon.
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Wilted Spinach with Skirt Steak
Ingredients:
8 oz. skirt steak
2 Tbsp butter
1 bunch spinach, chopped
3 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tomatoes, chopped
1/2 red onion, chopped
1/2 cup crumbled blue cheese (optional)
Directions:
Sear 8 ounces skirt steak in a large skillet over high heat, turning once. Remove, let pan cool a bit; then add 2 tablespoons butter and chopped spinach; stir until it wilts, 30 seconds or so. Add 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 chopped tomatoes and 1/2 chopped red onion and cook another minute. Toss and top with the sliced steak; 1/2 cup crumbled blue cheese makes a nice garnish.
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Spinach Smoothie
This recipe calls for coconut milk, HOWEVER I usually use a little almond milk when I make smoothies! Regular milk is great in a smoothie too!
Recipe can be found here! https://simplegreensmoothies.com/recipes/smoothies/orange-smoothie
Ingredients:
1 cup spinach
3/4 cup coconut water, unsweetened
1/2 lemon, peeled or juiced
1/2 banana
1 orange, peeled
Instructions:
Blend spinach, coconut water, and orange together until smooth.
Add remaining ingredients and blend again.
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Spinach Dosas
https://www.bonappetit.com/recipe/whole-moong-dosa
Ingredients:
8 ounces (1 cup) mung beans (whole moong daal)
¼ cup basmati rice
1 cup spinach leaves, stems removed
1 green chile, chopped
1 teaspoon kosher salt
Neutral oil (such as safflower), for cooking
Instructions:
Soak the mung beans and rice together in a bowl of cold water overnight.
The next morning, drain them and tip them into a blender. Add the spinach, chile, salt, and 1½ cups water. Blend until you have a paste.
Heat a frying pan and, once hot, tip in a ladle of the batter and spread it in a circle using the back of the ladle. Drizzle ½ tsp. oil on top and cook on medium heat for 2 minutes before turning the dosa. Cook another minute on the other side, then remove from the pan and keep warm while you cook the remaining batter.
Do ahead: The batter will keep in an airtight container in the fridge for 3–4 days.
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Saag Paneer with Feta Cheese
Are you a fan of indian food? Do you like spinach? I promise you will love this dish! https://www.bonappetit.com/recipe/saag-paneer-but-with-feta
Ingredients:
¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
2 Tbsp. coriander seeds
¼ tsp. ground cardamom
1 small onion, chopped
1 garlic clove, finely chopped
1 1½” piece ginger, peeled, chopped
1 lb. baby spinach (about 12 cups)
1 small Indian green chile or serrano chile, coarsely chopped
1½ tsp. fresh lime juice
Kosher salt
6 oz. feta, cut into 1″ pieces
1 tsp. cumin seeds
¼ tsp. asafetida (optional)
¼ tsp. red chili powder
Roti or rice (for serving)
.
Instructions:
Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.
Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.
Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.
Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.
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Vegetarian Pumpkin, Broccoli and Spinach Lasagna
I found this recipe here! https://www.ambitiouskitchen.com/vegetarian-spinach-pumpkin-lasagna/
Ingredients:
For the noodles:
10 lasagna noodles
*Saute Broccoli, let cool and add to the ricotta mixture!
For the ricotta mixture:
1/2 tablespoon olive oil
6 ounces spinach (from 1 bag spinach)
1 (15 ounce) container part skim ricotta
1 egg
½ teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper
For the pumpkin layer:
2 (15 ounce) cans pumpkin puree
½ cup milk (I like unsweetened almond milk, but any milk will work)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
3/4 teaspoon salt
Freshly ground black pepper
For the layers:
3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
1 cup grated parmesan cheese, divided
To garnish:
Fresh chopped parsley or small sage leaves
Instructions:
Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren’t my favorite!)
While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
To assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.
Next, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.
Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12 (or a very hungry 6 ha!)
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