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Now, the one and only His Majesty the SPINACH!
Popeye the sailorman — ‘I yam what I yam, and that’s all what I yam.’ Admit it! Did’t you just loved spinach at the first because of Popeye ?
Full of nutrients and delicious taste, spinach is a winter superfood. So let see some of the best recipes I have collected for you.
Egg and Bacon Spinach Salad
For the meat lovers in the family or anyone who has a hard time eating their vegetables, you can create a salad that features eggs and bacon. This recipe goes a long way to get spinach onto anyone and everyone’s plate.
Salad can be eaten at any time of the day including breakfast.Prep time: 20 minutes
Total time: 25 minutes
Yield: Serves 4 to 6
- 4 slices bacon, cooked and crumbled
- 6 cups baby spinach, rinsed
- 1 small red onion, sliced
- 1 cup crusty bread, cubed
- 4 hardboiled eggs, sliced
- 1 oz. red wine vinegar
- 1 tbs. olive oil
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Freshly ground black pepper and salt to taste
Cook bacon in large skillet over medium low heat, until crisp about 8 to 10 minutes. Place bacon on paper towels, drain skillet, setting aside rendered bacon fat.
Meanwhile, prep the remaining salad ingredients. Bring eggs to a boil in saucepan filled with water, simmer for about 6 minutes. Run eggs under cold water to loosen shell when peeling. Trim and rinse spinach leaves to remove grit, about 10 minutes. Cube bread.
Add 1 tbs. rendered bacon fat to skillet, heat and toast bread, about 3 minutes.
To make salad dressing, combine vinegar, olive oil, honey and mustard in sealable jar and shake.
Place spinach in salad bowl. Add crumbled bacon, sliced eggs, toasted bread. Toss ingredients with salad dressing. Add salt and pepper to taste.
Swiss Chard and Spinach Pasta
A very light and flavorful pasta dish, this recipe uses a tiny bit of olive oil and some toasted pine nuts in place of a heavy sauce. That light touch helps to bring out the golden raisins and lightly wilted spinach that complete the meal.
Instead of smothering pasta in heavy sauce, why not bring out the best in vegetables with olive oil and pine nuts?
- 8 ounces fresh Swiss chard, chopped coarsely
- 8 ounces fresh spinach, chopped coarsely
- 2 tablespoons olive oil, divided evenly
- 1 clove garlic, minced
- 2 tablespoons pine nuts, toasted
- 2 tablespoons golden raisins
- 8 ounces dry pasta
- 2 ounces Romano cheese, grated (garnish)
Prep time: 10 minutes
Total time: 30 minutes
- Rinse vegetables and pat dry on paper towels. Cut off lower part of stems. With your fingers, roll leaves and chop into bite-sized sections.
- Bring large pot of water to rapid boil. Toss pasta into pot. Add dash of salt and a few drops of olive oil. Cook until tender, about 12 minutes. Turn off heat. Drain contents and return pasta to pot.
- Meanwhile, heat 1 tablespoon olive oil in large skillet. Sauté garlic over medium-high heat about two minutes.
- Add remaining olive oil along with spinach and chard. Stir and reduce heat when leaves begin to wilt, two to three minutes.
- Add pine nuts and raisins to frying pan. Stir gently about one minute and remove from heat.
- Add contents of frying pan to pot of cooked pasta. Blend contents over low heat. Serve warm.
* Variation: To make the dish pictured at the beginning of this gallery, make the recipe above and simply omit the pasta steps.
Heart-Smart Spinach Dip
If you want to enjoy rich spinach dip with minimal guilt, go for this recipe. It uses a lighter combination of mayo, yogurt and sour cream to get the same flavor with less fat. Water chestnuts add crunch while the shallot and garlic add bite. It’s perfect in a bread bowl.
- 1 loaf round rustic bread
- 8 ounces fresh spinach, chopped fine
- 8 ounces soy-based mayo or low-fat mayo
- 8 ounces low-fat sour cream or Greek yogurt
- 1/2 cup water chestnuts, drained and chopped
- 1 shallot, peeled and chopped fine
- 2 cloves garlic, minced
- 1 pinch salt
- 1/2 lemon, juiced
- 2 cups chopped vegetables, such as carrots, radishes, peppers
Time estimatesPrep time: 40 minutes
Total time: Up to 2 hours
Using a sharp knife remove top from bread. Remove center and form a cavity.
Rinse and pat dry spinach to remove grit. Chop into small pieces and place in colander over boiling water. Cover and cook until spinach wilts and turns bright green, about 3 or 4 minutes. Remove from heat. Allow to cool.
In large mixing bowl combine remaining ingredients except for chopped vegetables. Add cooked spinach. Stir until well blended. Cover and set in fridge to let flavors fuse. Pour into bread cavity before serving with veggies.
Makes about 2 cups.
Tofu Spinach Quiche
Spinach is a wonderful addition to breakfasts, so why not start your day with this nutrient-dense vegetable? This recipe calls for a blend of cheeses, herbs like dill and parsley, garlic and onion and a few surprising ingredients that make it more complex and delightful than your average quiche.