Spinach Recipes

The Best Spinach Salad

Dressing:

2 egg yolks

2 tablespoons limeade concentrate

1 tablespoon lemon juice

1 tablespoon white wine vinegar

2 tablespoons granulated sugar

½ teaspoon dry mustard

½ teaspoon salt

2 cups vegetable oil

2 tablespoon poppy seed

¼ cup honey

In a small heavy saucepan, stir together the egg yolks, limeade, lemon juice, vinegar, sugar, mustard and salt.  Cook over low heat, stirring constantly, until the mixture begins to thicken, about 2 to 3 minutes.  Allow to cool to room temperature and then transfer to the bowl of a food processor fitted with the metal blade.  With the processor running, drizzle the oil slowly into the feed tube of the processor.  This should thicken like a mayonnaise.  When all of the oil is incorporated, add the poppy seed and honey and mix well. 

Salad:

1 lb. spinach, cleaned, dried, with tough stems picked out, and coarsely chopped

½ lb bacon, fried until crisp and chopped coarsely

½ lb mushrooms, cleaned and sliced

¼ red onion, very thinly sliced

Mix all ingredients.  Add dressing as desired and toss.  Fresh strawberries can be added to this salad for a delightful twist. 

The Easiest, Best Spinach

1 – 2 tablespoons extra virgin olive oil

A bunch of spinach (kale and chard work too) cleaned, dried, with tough stems picked out and torn into bite size pieces

1 clove of garlic, minced

1 – 2 tablespoons lemon juice

¼ cup parmesan cheese

Heat oil in a skillet.  When hot, add spinach and stir fry until barely wilted.  Add garlic and continue to stir fry for another minute or so.  Add lemon juice and mix.  Put in serving bowl and put parmesan cheese on top.   Enjoy!

Excellent Creamed Spinach

1 lb. spinach, cleaned, dried, with tough stems picked out, and coarsely chopped

2 tablespoons extra virgin olive oil

1 small onion, chopped into small pieces

2 cloves of minced garlic

1 tablespoon butter

¾ cup half-and-half

3 tablespoons grated parmesan cheese

Salt and freshly ground pepper

Heat oil in skillet.  Sauté onions over medium- high heat until onions are very light brown. Add garlic and sauté for a couple more minutes.  Add spinach and stir.  Cook a few minutes until most of the liquid is absorbed.  Stir in butter, half-and-half and cheese.  Add salt and pepper to taste.  Cook over low hat for 10 minutes.  Serve

Spinach Dip – A wonderful version

5 cups torn spinach

1 15 oz can of garbanzo beans, including 2 tablespoons of the canned bean liquid

3 tablespoons olive oil

2 cloves minced garlic

¼ teaspoon salt

Combine all ingredients in a saucepan.  Cook over medium heat for five minutes.  Cool.  Blend until smooth.  This dip begs for both chips and raw vegetables.  Enjoy!

Spinach with Sesame Dressing

1 lb. spinach, cleaned, dried, with tough stems picked out, and coarsely chopped

3 tablespoons sesame seeds

3 tablespoons soy sauce

2 tablespoons mirin (sweet rice wine)

1 tablespoon granulated sugar

Bring a large pot of water to boil.  Add spinach and boil for 1-3 minutes until spinach barely wilts.  Drain spinach in a colander and run cold water over it.  Toast sesame seeds in a heavy skillet over medium high heat until brown.  While still warm, grind seeds lightly in mortar and pestle or a blender, or crush and chop on a board with a knife.  Add soy sauce and grind again briefly.  Add mirin and sugar and mix well.  Squeeze excess water from cooked spinach.  Toss in a medium bowl with the soy sauce sesame dressing until coated.  Serve at room temperature.

Stir Fried Spinach with Cilantro and Pine Nuts

3 tablespoons olive oil

1 large clove garlic, finely chopped

1 pound spinach, cleaned, tough stems removed, and chopped coarsely

1 small bunch cilantro, cleaned, tough stems removed, and chopped coarsely’

Salt and freshly ground pepper

¼ cup pine nuts, toasted

2 tablespoons fresh lemon juice

Heat oil in large skillet over medium high heat.  Add garlic and sauté for a minute or so.  Add spinach and cilantro and sauté for 2 minutes more, until spinach has wilted.  Add salt and pepper, pine nuts, and lemon juice and stir well to combine.  Serve.

Spinach Quesadilla

1 pound spinach, cleaned, tough stems removed, and chopped coarsely

Salt and freshly ground pepper

1 cup shredded mozzarella cheese

7 oz. creamy blue cheese

8 whole wheat tortillas

Add salt and pepper to chopped spinach.  Lay four tortillas down on the counter top.  Sprinkle mozzarella and blue cheeses and spinach evenly over the tortillas.  Top with a second tortilla. One at a time, transfer to a non-stick frying pan and cook over medium heat until lightly browned, about 3 minutes.  Turn over and cook the other side until it is lightly browned and the cheese is melted.  Keep warm until all four tortillas are cooked the same way.  Cut into fourths or eighths and serve. 

Rich and Creamy Spinach Casserole

1 pound spinach, cleaned, tough stems removed, and chopped small

1 can of artichoke hearts (not marinated) chopped coarsely

1  8 oz. Package of cream cheese, chopped

¾ cup Wheat Thin type crackers, crushed into small bits

Mix together spinach, artichoke hearts, and cream cheese.  Put in a buttered oven casserole dish.  Sprinkle crackers on top, and press/slightly mix into the top of the spinach mixture.  Bake at 350 degrees for a half an hour.  Serve.