Popeye’s favourite treat is a power-food worth learning to love! It is good for your bones and eyesight due to high vitamin A content. Nutritionally, it is most beneficial when eaten raw.
We are on the search for go-to recipes that include spinach as a main ingredient! Share your favourite recipes or something new you tried this week below in the Comments section.
Here are the recipes we are going to try this week:
- Spinach Tortellini Soup
- Red Curry with Mixed Leaves (from 100 Best Health Foods)
- Moroccan Spaghetti Toss
Really excited about the Spinach Tortellini soup! I used a homemade turkey broth and just added in about a half a package of frozen spinach. It is a keeper. A nice variation on a standard chicken soup.
I’m always looking for new recipes, but in the meantime if I have friends coming over (even with short notice) this Spinach Dip can’t go wrong. The Tobasco and Worcestershire sauce gives it a subtle kick that always puts it over the edge. In a pinch, I’ve used frozen spinach, just remember to squeeze out the excess water!
http://www.marthastewart.com/338357/hot-spinach-dip
I made this a while back, and it was pretty awesome! You’re right about the tobasco and worcestershire sauce, it definitely sets things apart!
Lasioli – the easy lasagna
1 small packet of fresh ravioli (spinach and ricotta works best)
Your favourite pasta sauce (Classico Italian sausage is my fave)
Extra veg for sauce e.g mushrooms, onions, peppers, etc. (optional)
Mozzarella cheese (grated)
1. Heat/make sauce (add veg if you want)
2. Set aside 1 cup of sauce and mix the rest with the uncooked pasta
3. Pour mixture into square casserole dish and spread out, level off the top as much as possible
4. Pour reserved sauce on top and top with cheese
5. Bake at 375 F for 20 min. Allow to rest for 5-10 min before serving.
You can’t talk about Spinach without mentioning Eggs Florentine (Courtesy of Giada De Laurentiis).
Ingredients
Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices
Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
My way of making cooked spinach palatable and no longer bitter. In my mind it needs all the help it can get.
1 large bag spinach, rinse and do not shake water off. Cook the spinach until it just wilts over medium-high heat, about 3 minutes.
Heat 2 teaspoons olive oil in a skillet over medium-high heat. Add the spinach, 2 tablespoons toasted pine nuts, and 1 teaspoon minced garlic and cook for 2 minutes. Season with pepper and serve.
Great touch with the pine nuts! Thanks Leo