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Try Making These!
Here are the recipes we used for our spinach dishes in our volunteer feeding trial:
Creamed Spinach:
Ingredient list: spinach, milk, onions, butter, flour, nutmeg, thyme, bay leaf, leamon juice, salt, pepper
1 1/2 lb spinach
1/2 small onion, finely chopped
2 Tbsp butter
2 Tbsp flour
1 cup milk, warmed
pinch of nutmeg
1 tsp lemon juice
salt and pepper to taste
Clean spinach but do not drain. Chop into large pieces. Heat large skillet over medium high heat. Add spinach to pan and cook until it wilts. Remove spinach, drain any excess liquid. Set aside.
Melt butter in a skillet over medium low heat. Add onions and cook unitl softened, about 4 minutes. Do not brown. Whisk in the flour and cook, stirring, for 2 minutes. Add warm milk and whisk until smooth. Continue to stir and simmer for 4-5 minutes. Sauce will thicken. Add nutmeg, lemon juice, salt, and pepper to taste.
Add spinach to cream sauce.
Makes 4 - 1/2 cup servings.
Curried Lentil and Spinach Soup:
Ingredient list: spinach, lentiles, onions, celery, carrots, garlic, olive oil, curry powder,
gingerroot, cumin, bay leaf, red pepper flakes, salt, pepper, water
2 Tbsp olive oil
1 1/2 cups chopped onions (1/4" diced)
1 cup chopped celery (1/4" diced)
1 cop chopped carrots (1/4" diced)
3 garlic cloves, peeled and minced
1-3 tsp curry powder
1 Tbsp grated gingerroot
1 tsp cumin
1 bay leaf
1/4 tsp red pepper flakes (more or less to taste)
8 cups water
1 lb. lentils
3 lbs. fresh spinach or 20 oz. frozen spinach
salt and pepper to taste
Cook fresh spinach as follows: Clean spinach but do not drain. Chop into large pieces. Heat a large skillet over medium high heat. Add spinach to pan and cook until it wilts. Remove spinach, drain any excess liquid. Set aside. Alternatively, thaw frozen spinach.
Heat oil in a heavy skillet over medium-high heat. Add onion, celery, and carrot and saute until soft and beginning to turn golden (about 10 minutes). Add garlic and saute for another minute. Stir in curry powder, gingerroot, cumin, bay leaf, and red pepper flakes. Heat until fragrant. Set aside.
Put lentils and water into a large stock pot. Bring to boil. Skim any scum. Add reserved onion mixture and reduce heat to a simmer. Simmer until leantils are tender (about 30 minutes).
Combine spinach with soup. Season to taste.
Makes about 6 cups.
Roasted Red Peppers and Spinach:
Ingredient list: spinach, red bell peppers, garlic, thyme, olive oil, salt, pepper
1 red bell pepper, roaste, peeled, cleaned, and trimmed
1 Tbsp olive oil
1 clove garlic, peeled and minced
pinch of fresh thyme
salt and pepper to taste
Cook fresh spinach as follows: Clean spinach but do not drain. Chop into large pieces. Heat a large skillet over medium high heat. Add spinach to pan and cook until it wilts. Remove spinach, drain any excess liquid. Set aside. Alternatively, thaw frozen spinach.
Cut roasted red bell pepper into 1/2-inch dice. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic and thyme and cook until fragrant, about 1 minute. Remove from heat and add diced red peppers. Season to taste. Add spinach and stir to combine. Serve over pasta or as a topping for a bagel or pizza.
Makes about 1 cup.
Spinach and Cheese Stuffed Shells:
Ingredient list: spinach whole milk ricotta cheese, Parmesan cheese, garlic,
salt, pepper, pasta shells
12 jumbo pasta shells
1 lb. ricotta cheese
3 Tbsp grated Parmesan cheese
2 cloves garlic, peeled and minced
2 lbs. fresh spinach or 20 oz. frozen spinach
salt and pepper to taste
Cook pasta chells in rapidly boiling water until tender (about 10 minutes). Drain, rinse, cool, and set aside.
Cook fresh spinach as follows: Clean spinach but do not drain. Chop into large pieces. Heat a large skillet over medium high heat. Add spinach to pan and cook until it wilts. Remove spinach, drain any excess liquid. Set aside. Alternatively, thaw frozen spinach.
Combine ricotta, Parmesan, and garlic. Season mixture with salt and pepper.
Combine spinach with cheese mixture. Stuff each shell to its brim with cheese filling.
Place shells in a baking dish and cover with your favorite spaghetti sauce. Cover dish. Bake in a 350 degree oven for 30 minutes. If desired, remove cover and sprinkle grated mozzarella cheese over shells. Return to oven and heat until cheese is melted.
Makes 12 shells/4 servings.
Spinach Enchiladas:
Ingredient list: spinach, onions, garlic, loive oil, chili powder, coriander, cumin, sugar, tomato sauce,
mild green chilies, red pepper flakes, salt, pepper, Cheddar cheese, corn tortillas, vegetable cooking spray
Sauce:
1 1/2 Tbsp olive oil
1 cup chopped onion (about 1 medium onion bulb)
3 cloves garlic, peeled and minced
3 Tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp sugar
16 oz. tomato sauce
1/2 cup waater
salt and pepper to taste
Heat oil in a heavy skillet over medium-high heat. Add onion and cook, stirring occasionally until soften and beginning to brown (about 5 minutes). Add garlic, chili powder, coriander, cumin, and sugar; cook, stirring constantly until fragrant (about 30 seconds). Add tomato sauce and water. Bring to a simmer, then reduce the heat to medium-low. Continue to simmer, uncovered, stirring occasionaly for 15 minutes. Season with salt and pepper. Remove from heat and set aside.
Filling:
2 lbs. fresh spinach or 20 oz. frozen spinach
4 oz. can of chopped green chilies (can substitute jalapeno for all or partial for added "heat")
8 oz. Cheddar cheese, grated
salt and pepper to taste
Cook fresh spinach as follows: Clean spinach but do not drain. Chop into large pieces. Heat a large skillet over medium high heat. Add spinach to pan and cook until it wilts. Remove spinach, drain any excess liquid. Set aside. Alternatively, thaw frozen spinach.
Combine the spinach, chilies, and cheese. Season with salt and pepper.
Assembly:
10 corn tortillas
Vegetable oil cooking spray
Heat oven to 300 degrees. Spray both sides of tortilla lightly with cooking spray. Place tortillas on a baking sheet and bake until they are soft and pliable (about 4 minutes). Smear the bottom of a 9" x 13" baking dish with some of the reserved sauce. Place about 1/3 cup filling down the center of each tortilla. Roll each tortilla tightly and place in the baking dish. Pour remaining sauce over tortillas. Cover the baking dish with aliminum foil and bake the tortillas for 20-25 minutes.
Serve immediately with toppings of grated Cheddar cheese, sour cream, diced avocado, and shredded lettuce.
Makes 10 enchiladas - 4-5 servings.
Here are a few more ideas for making kale and spinach good tasting and fun to eat!
Below is a list of recipe websites we think you'll find useful. We've tried our best to find credible information, but we cannot take responsibility for the information you'll find on any of these links.
Kale:
Kale Recipes
Search for 'Kale' on this Recipe Site
Spinach:
Spinach Recipes
More Spinach Recipes
Old Fashioned Spinach Recipes
Vegan Spinach Recipes
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The Carotenoid Project:
