Best Spinach Recipes

THE 35 BEST THINGS TO COOK WITH SPINACH

The 35 BEST Things to Cook with Spinach image

Add more veggie power to your meals with this collection of 35 of the best spinach recipes. For a quick and easy side, try this simple sautéed spinach with garlic and lemon.

Provided by GypsyPlate

Time 10m

Number Of Ingredients 5

Ingredients

1 lb baby spinach
2 tbsp olive oil
2 garlic cloves, minced
1 Tbsp lemon juice
Salt and pepper to taste

Steps:

Heat olive oil in a skillet over medium high heat heat. Add garlic a give a quick stir until fragrant, about 20 seconds.
Add in spinach, lemon juice, salt and pepper. Sauté, stirring occasionally, until spinach wilts.

Nutrition Facts : Calories 89 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 165 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

QUICK AND EASY SAUTEED SPINACH

Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories Side Dish Vegetables Greens

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

Steps:

Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

ABSOLUTELY THE BEST CREAMED SPINACH

Absolutely the Best Creamed Spinach image

This is smooth baby! Be sure and use a good quality melting cheese for best results. NOTE: 08/19/08, we edited the recipe to a larger spinach-to-sauce ratio.

Provided by 2Bleu

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh spinach, bunches, leaves only, well washed (or 2 10-oz boxes frozen spinach)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup 2% low-fat milk, warmed
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/3 cup asadero cheese, shredded (or Queso Quesadilla cheese)
1 tablespoon olive oil
1 large onion, finely diced
2 garlic cloves, minced

Steps:

COOK THE SPINACH (if using fresh spinach): Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, you may have to firmly pack it. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process a few times more, until all spinach is nicely wilted. Remove from the heat and cool to room temperature. Drain spinach and reserve the pot that you cooked the spinach inches DO NOT WASH OR WIPE CLEAN.
If you don't have a salad spinner (OR if using frozen spinach), squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Use paper towels and gently blot the spinach to help it dry. Chop the spinach leaves coarsely and set aside.
MAKE A ROUX: In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 1 minute. As soon as it balls up into a paste, exchange the wooden spoon for a wire wisk and in a steady stream, whisk in the warm milk. Stir slowly, until the roux comes to a simmer, about 2 minutes, stirring continuously, until the sauce has thickened.
Add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir in the cheese to melt.
ONION MIXTURE: In the same skillet where the spinach was cooked, heat the olive oil over medium heat. Add the onion and garlic and saute, stirring occasionally, for about 5 minutes or until onions are translucent.
ASSEMBLY: Add the cooked spinach and the cheese sauce to the pan and stir together over medium heat until well mixed and heated through. Taste for seasoning, and transfer to a heated and covered serving dish.

BEST EVER SPINACH DIP

Best Ever Spinach Dip image

Every time I have a get together, my spinach dip is a staple. It is requested every time and I never have any left over. I just made it the way I liked it.

Provided by cherylbean

Categories Beverages

Time 30m

Yield 30 serving(s)

Number Of Ingredients 8

Ingredients

64 ounces sour cream
1 large onion, finely diced
2 (8 ounce) boxes frozen spinach
2 (1 1/4 ounce) packages Knorr vegetable soup mix
1 large round loaf pumpernickel bread
onion salt
vegetables, for dipping (your choice)
nacho cheese flavor Doritos or pretzel stick, are also very tasty

Steps:

in a large bowl, combine sour cream, soup mix, onions and mix very well.
Drain and squeeze the moisture out of the spinach and add to sour cream mixture.
mix very well.
Add onion salt to taste.
Refrigerate for at least an hour.
Meanwhile, hollow out the pumpernickel round loaf.
Tear the bread into bite size pieces.
Cover so they don't get hard.
Slice vegetables of choice such as broccoli, green peppers, celery sticks, and carrots.
Remove dip from fridge, and mix well again.
Taste for desired seasoning, add more onion salt to taste.
Spoon into pumpernickel and serve with bread pieces and veggies.
ENJOY!

Nutrition Facts : Calories 189.2, Fat 14.1, SaturatedFat 8.5, Cholesterol 28.1, Sodium 306.6, Carbohydrate 12.6, Fiber 1.6, Sugar 0.6, Protein 4.3

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