7 Spinach Recipes That Will Help You Get Your Popeye On

Bite Me More | February 21st, 2018

Get your iron fix with these quick and easy spinach-centric recipes.

White Bean, Spinach & Couscous Soup

This delicious and easy White Bean, Spinach and Couscous Soup recipe is an exotic spin on a Tuscan tradition, relying on leeks, the mild cousin of the onion, for their subtle flavor, creamy beans for their rich texture, and couscous, with a nutty taste, that makes every trip to the bowl delightful and surprising.

Ingredients

2 tsp olive oil
2 leeks, rinsed well, white portions chopped and green discarded
2 large garlic cloves, minced
2 tsp ground cumin
8 cups chicken broth
3 cups canned white kidney (cannellini) beans, rinsed and drained
2 dried bay leaves
1/2 cup whole-wheat couscous
2 cups fresh spinach leaves, packed tight
Kosher salt and freshly ground black pepper, to taste

Directions

1) Heat oil in a large soup pot over medium-high heat. Add leeks and garlic, sautéing 2 minutes or until tender.

2) Stir in cumin. Add broth, white beans and bay leaves. Over high heat, bring to a boil.

3) Add couscous, reduce heat to low, cover and simmer for 5 minutes.

4) Remove bay leaves and discard. Stir in spinach and cook until wilted, about 30 seconds. Season with salt and pepper.

Serves 6

 Gnocchi with White Beans & Spinach

Mama Mia! Lisa has gone and done it by creating a gnocchi that’s both easy to make and delicious to eat in this awesome Italian recipe for Gnocchi with White Beans & Spinach. These potato gnocchi, light and tender, are served with a white bean and spinach sauce that includes white wine, tomatoes, oregano and garlic.

Ingredients

Potato Gnocchi

2 lbs (about 3 large) russet potatoes, washed and dried
½ cup freshly grated Parmesan cheese
2 egg yolks
½ tsp kosher salt
1¼ cups flour, divided

White Bean & Spinach Sauce

1 tbsp olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
½ tsp dried Italian seasoning
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
½ cup dry white wine
1 cup canned cannellini beans, rinsed and drained
1 (14oz) can diced tomatoes
4 cups packed fresh baby spinach

Freshly grated Parmesan cheese, for serving

Directions

1) For the gnocchi, preheat oven to 425ºF. Poke holes in the potatoes to allow steam to escape while they bake. Bake potatoes until tender, about 1 hour. Remove potatoes from oven, let cool for 10 minutes, then cut each potato in half. Scoop out the flesh and press through a potato ricer into a large bowl. Add Parmesan, egg yolks and salt, mixing well to combine. Incorporate 1 cup of flour and mix until dough is formed. Turn out onto lightly floured surface and knead in remaining ¼ cup flour until soft dough is formed. Cut the dough into 4 pieces. Roll each piece on a lightly floured surface into long strips. Cut the strips into ½-inch gnocchi and place on a parchment-lined baking sheet. Once sauce is prepared, cook gnocchi.

2) For the sauce, in a large skillet, heat olive oil over medium-high heat. Add onion and cook until tender, 3-4 minutes. Stir in garlic, Italian seasoning, oregano, salt, pepper and crushed red pepper flakes, cooking for 1 minute. Turn heat to high and add white wine, cooking for 2 minutes until evaporated. Stir in cannellini beans and tomatoes, simmering over low heat for 10 minutes. Stir in spinach and remove from heat.

3) To cook the gnocchi, bring a large pot of salted water to a boil. Add gnocchi and when they float to the surface, cook 1 minute longer. Remove gnocchi with a slotted spoon and add to white bean and spinach sauce. Sprinkle with Parmesan cheese and serve immediately.

Kale, Spinach & Quinoa Salad

Looking for the champion in the Super Bowl of Super Foods? This Kale, Spinach and Quinoa meal-in-a-bowl is a winner, a green bowl full of super nutritious and delicious stuff (including mango and avocado), tossed in a zesty lemon shallot dressing and topped with spiced walnuts and creamy goat cheese. Get cooking and give new meaning to Power Lunch!

Ingredients

Quinoa

½ cup quinoa, rinsed well and drained
1 cup water
¼ tsp kosher salt

Spiced Walnuts

1 tbsp butter
1 cup walnut halves
¼ tsp ground cumin
¼ tsp kosher salt
1/8 tsp ground cinnamon
Pinch cayenne pepper
2 tbsp brown sugar
1 tsp water

Lemon Shallot Dressing

2 tbsp fresh lemon juice
1 tbsp sherry vinegar
1 tsp honey
½ tsp minced shallots
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

4 cups lightly packed baby kale
4 cups lightly packed baby spinach
1 large ripe avocado, chopped
1 large ripe mango, chopped
1/3 cup crumbled goat cheese

Directions

1) To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool.

2) For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool.

3) For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified.

4) To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing.

Serves 4

Potato, Spinach & Gruyere Frittata

When it comes to breakfast and eggs, some countries like to play the heavyweights. The French with their finicky Hollandaise and fussy soufflés. The Brits with their deep-fried Scotch eggs. So, what’s the Italians’ secret for La Dolce Uovo? The easy- going frittata: a thick, hearty, open-faced omelet that can be served at any temperature, eaten at any meal, and, best of all, filled with whatever you like. We love this combo, but also adore peas, feta and mint… red peppers, onions and goat cheese…

Ingredients

2 tbsp butter
10 (10oz/285g) small red potatoes, sliced 1/8-inch thick
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups fresh baby spinach, stems removed
8 large eggs
3 tbsp melted butter
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 lb (approx. 3 cups) shredded Gruyère cheese

Directions

1) Preheat oven to 350°F.

2) In a deep 10-inch ovenproof skillet, melt butter over medium-high heat. Add the potatoes, salt and pepper, sautéing until cooked through, 8-10 minutes. Remove from skillet and set aside.

3) Using the same skillet, add spinach leaves over medium heat, cooking until wilted, about 2 minutes. Remove from pan. When cool, squeeze spinach to drain excess liquid. Chop spinach and set aside.

4) In a large bowl, whisk eggs very well. Whisk in melted butter, salt and pepper. Spread cooked potatoes and spinach evenly on the bottom of your 10-inch skillet. Sprinkle Gruyère evenly over potatoes and spinach. Pour egg mixture in skillet and place in oven. Bake until golden brown around edges and just firm to the touch, 23-25 minutes. Remove from oven and let stand 5 minutes. Run a spatula around the skillet edge to loosen frittata and invert it onto a serving plate.

Serves 4-6

Turkey Bolognese & Spinach Lasagna

This Turkey Bolognese Lasagna is some seriously hearty (yet, somewhat light) comfort food. Start with the flavorful turkey bolognese (complete with tomatoes, herbs and white wine) sauce, spoon on the creamy Béchamel and pile up the chopped spinach and you’ve got one luscious lasagna.

Ingredients

Turkey Bolognese

1 large red onion, chopped
3 celery stalks, chopped
2 large carrots, peeled and chopped
2 large garlic cloves, minced
1 rosemary stem, leaves removed, chopped
¼ cup chopped Italian flat leaf parsley
2 tsp dried oregano
¼ tsp dried red pepper flakes
2 lb. ground turkey
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 cup whole milk
1 cup dry white wine
1 (5.5oz) tin tomato paste
2 (28oz) tins diced tomatoes

Bechamel Sauce

¼ cup butter
¼ cup flour
2 cups whole milk
1 tsp kosher salt
¼ tsp freshly ground black pepper

2 (300g) packages frozen chopped spinach, thawed with water and squeezed very dry

1½ cups freshly grated Parmesan cheese

12 oven-ready lasagna noodles

Directions

1) For the Turkey Bolognese sauce, combine the red onion, celery, carrots, garlic, rosemary, parsley, oregano and red pepper flakes in a food processor. Pulse 4 to 5 times, scraping down the sides of the bowl until vegetables are chopped well. Place chopped vegetables in a large pot and combine with ground turkey. Cook over medium heat, breaking up the turkey as it cooks. Once turkey mixture comes to a boil, season with salt and pepper and reduce heat to low. Cover and simmer, stirring occasionally, for 20 minutes. Increase heat to high and add milk. Reduce for 8 minutes, stirring constantly until most of the milk is absorbed. Add wine and cook for 5 minutes. Stir in tomato paste and diced tomatoes and bring to a boil. Reduce heat to low and simmer for 45 minutes, stirring occasionally and cooking until thickened.

2) For the Béchamel, using a small saucepan, melt the butter over low heat. Add the flour a small amount at a time, whisking quickly and constantly. Add milk, increase heat to medium and whisk constantly until sauce has thickened and is smooth. Season the béchamel with salt and pepper.

3) To assemble the lasagna, preheat oven to 375ºF and coat a 13×9-inch baking dish with non-stick cooking spray. Spread 1½ cups Turkey Bolognese on the bottom of the baking dish. Top with 4 lasagna noodles, 2 cups Bolognese, ¾ cup béchamel sauce, ½ cup parmesan cheese and ½ of spinach. Top with 4 more noodles, another 2 cups Bolognese, ¾ cup béchamel sauce, ½ cup Parmesan cheese and remaining spinach. Finish with remaining 4 lasagna noodles and cover with 2 cups Bolognese, remaining béchamel and ½ cup Parmesan cheese. Bake uncovered for 40 minutes.

Serves 8

Simple Spinach & Parmesan Risotto

Think risotto’s just for restaurants? Nope. Here we show you (there’s a video!) how easy it is to whip up this dreamy dish! Creamy (yet creamless) and utterly satisfying, you can’t go wrong with making this Italian delight – all you have to do is stir. Yes, stir a few times and you end up with tender rice and nutrient-rich spinach blended with white wine and Parmesan.

Ingredients

4½- 5½ cups vegetable broth
2 tbsp olive oil
1 tbsp butter
1 medium yellow onion, chopped
1 cup chopped fennel
1½ cups Arborio or Carnaroli rice
½ cup dry white wine
8 cups loosely packed baby spinach, stems removed, chopped
½ cup freshly grated Parmesan cheese

Directions

1) In a medium saucepan, bring vegetable broth to a simmer over low heat. Keep it warm throughout cook time.

2) In a large saucepan, heat olive oil and butter over medium heat. Add onion and fennel, cooking 5 minutes, until softened. Add the rice, stirring constantly to coat. Add wine and continue stirring as the rice absorbs the liquid. Add 1 cup of vegetable broth, stirring frequently until the liquid is absorbed. Once absorbed, add another cup of broth to the rice. Repeat, making sure each addition of liquid is absorbed before adding the next. Continue for 18-20 minutes, until rice is creamy and tender. Once cooked, remove from hear and stir in spinach and Parmesan. Season with salt and pepper to taste.

Serves 4-6

Steakhouse Creamed Spinach

 

Among the mahogany walls and dirty martinis, something great is happening in swanky steak-houses across the nation…carnivores are eating spinach. A simple side dish that seems healthy next to fried hash browns and marbled rib-eyes, the overly creamy restaurant version is still too flaccid and watery for our taste. Using whipped cream cheese, our easy, silky smooth spinach brings home all the taste of the upscale steakhouse without the $15 side-dish robbery and the velvet banquettes.

Ingredients

4 (10oz/283g) packages frozen chopped spinach
2 (6oz/170g) containers Kraft Philadelphia Whipped Cream Cheese
1/4 cup melted butter
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp freshly grated Parmesan cheese

Directions

1) Preheat oven to 350°F. Coat an 11×7-inch baking dish with non-stick cooking spray.

2) Defrost spinach according to package directions. Drain very well, squeezing spinach to ensure all excess liquid is removed.

3) In a food processor, place cream cheese, melted butter, salt, pepper and spinach together. Process for 10 seconds. Using a rubber spatula scrape down the sides of the bowl and do 3-4 quick pulses to combine.

4) Transfer to prepared baking dish, sprinkle top with Parmesan and bake uncovered for 20 minutes.

Serves 8

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com