Spinach Greens Recipes

SPINACH GREENS

Steps:

• In a large skillet, cook the bacon until crisp; remove to a paper towel to drain. Add greens to drippings; cook, stirring constantly, just until wilted. Stir in the sugar and salt. Crumble bacon and stir into greens. Serve immediately.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

ONE-POT CREAMY PASTA AND GREENS

Steps:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
• Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.
• Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it's OK if the sauce looks a little soupy.
• Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

DELICIOUSLY CREAMED MUSTARD GREENS WITH SPINACH

Steps:

• heat up oil in pot and add onions. Fry till softened and translucent.
• Add the jalapano, ginger & garlic paste, cumin powder, coriander powder, turmeric powder and chili powder.
• Add the water and fry for 2-3 minutes. Stir well.
• Add the tomato and cook till softened, about a minute.
• Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper.
• Cook covered about 15 minutes on medium high heat till all the veggies release all their water.
• Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove.
• In portions, blend the mixture till smooth. Add some of the heavy cream if needed to blend. Transfer back to pot.
• Mix in the heavy cream (per preference).
• Topping:. In a small fry pan, heat up the butter and add the chopped ginger. Fry the ginger till golden brown.
• Pour on top of the mustard spinach. Be careful it will sizzle and might pop.
• Serve hot with some fresh lime squeezed on top, delish!