Best Simple Spinach Recipes

SIMPLE CRANBERRY SPINACH SALAD

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

SIMPLE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
• Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
• Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

SIMPLE LAYERED SPINACH SALAD

Steps:

• Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

SIMPLE CREAMED SPINACH

Steps:

• Cook spinach according to package directions; drain and squeeze dry., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Add seasonings and spinach; heat through, stirring occasionally.

SIMPLE ITALIAN SPINACH SALAD

Steps:

• In a large salad bowl, toss spinach, onion, egg and bacon. In a microwave-safe bowl, heat salad dressing on high for 30-45 seconds or until warm. Pour over the salad and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

SUPER-SIMPLE BACON, SPINACH, AND ARTICHOKE DIP

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 12 minutes. Drain the bacon slices on a paper towel-lined plate. Cool; chop coarsely.
• Stir together the bacon, spinach, artichoke hearts, sour cream, mayonnaise, and Parmesan cheese until well combined. Serve immediately, or store in the refrigerator in an airtight container for up to 5 days.

SIMPLE SPINACH DIP

Steps:

• Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels. Melt butter in a medium pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes; add more cream if needed to reach desired consistency.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

SIMPLE STEAMED SPINACH

Steps:

• Place spinach in a large pot. Cover tightly,and cook over high heat until spinach begins to wilt, about 2 minutes. Toss with oil, season with salt and pepper.

SIMPLE NORWEGIAN SPINACH SOUP

Steps:

• Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.).
• Place a sieve or strainer over a large bowl; set aside.
• In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 8 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine.
• Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly.
• Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.
• Serve soup garnished with slices of hard-boiled egg.

SIMPLE SPINACH AND WATERCRESS SOUP

Steps:

• heat oil in a large pan.
• Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
• add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
• bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
• remove the bay leaf and herb sprigs.
• add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
• allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
• return the soup to the sauce pan and thin with a little more water, if wished.
• season to taste with salt pepper and nutmeg.
• place over a low heat and simmer until reheated.
• ladle soup into bowls and swirl cream into each bowl(optional).
• for vegan omit cream.

SIMPLE SAG ALOO (INDIAN POTATO AND SPINACH)

Steps:

• Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
• Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
• Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
• When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
• If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
• Taste and adjust seasoning as required then serve immediately.

SIMPLE TOMATO-SPINACH-WHITE BEAN SOUP

Steps:

• Saute garlic and onion in olive oil until tender.
• Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
• Add beans and broth, and cook until soup simmers. Check for seasoning.
• Just before serving, add spinach a handful at a time, until wilted.
• Serve--very good with a hunk of crusty bread and a salad.

SIMPLE SPINACH AND RICOTTA GNOCCHI

Steps:

• Place the lemon zest, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside. Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop. Add the spinach to the gnocchi dough and mix to combine. Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into a 3cm-wide (1-inch-wide) log. Slice into 2cm-thick (3/4-inch-thick) pieces and set aside on a lightly floured tray. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2 to 3 minutes or until risen to the surface. Remove with a slotted spoon and place on a serving plate. Top with the lemon oil, rocket and Parmesan to serve.

SIMPLE SPINACH SIDE DISH

Steps:

• Thaw and drain the spinach.
• Mix spinach, onion and sour cream.
• Place in greased casserole dish.
• Cover (layer!) with grated cheese, fresh bread crumbs, and parm.
• Bake at 350 for 30 minutes.

SIMPLE BASIL-SPINACH PESTO

Steps:

• Combine basil, spinach, and pine nuts in a food processor; blend until finely chopped, about 30 seconds. Add garlic and pulse 15 to 30 seconds. Add oil slowly while food processor is on. Stop to scrape sides with a rubber spatula as needed. Add Parmesan cheese and pulse until blended.

SIMPLE SAUTEED SPINACH

Steps:

• Heat oil in a dutch oven over medium heat.
• Add garlic and cook until beginning to brown, 1 to 2 minutes.
• Add spinach, and toss to coat.
• Cover and cook until wilted, 3 to 5 minutes.
• Remove from heat and add lemon juice, salt and crushed red pepper.
• Toss to coat and serve immediately.

SIMPLE SPINACH SOUP

Steps:

• Heat the butter/oil in a saucepan.
• Saute the onions and garlic until the onion softens.
• Add the stock and bring to a boil.
• Add the defrosted spinach, dried tarragon and white wine (if used).
• Reduce heat to a simmer for about 20 minutes.
• Just before serving you may have to use a stab-mixer to get the right consistency.
• Season with Salt and Pepper.

SIMPLE SPINACH SALAD

Steps:

• Snip spinach and lettuce leaves.
• Snip olives.
• Cut off a hunk of cheese, and cut into crumbles.
• Add olives and cheese to lettuce in a large serving bowl.
• Toss lightly then drizzle favorite dressing or let each diner add at the table.
• Options: use Swiss chard instead of spinach. Try Romaine, red leaf or other specialty lettuces.
• Other olives could be substituted for the Kalamata (but not recommended---this was SO good with the Kalamata).

SIMPLE SPINACH SALAD WITH LEMON MINT DRESSING

Steps:

• Place spinach leaves on a platter.
• Mix through the tomatoes or apple slices if using.
• Top with the alfalfa sprouts.
• Pour over the dressing or serve on the side.
• TO MAKE DRESSING:.
• With a sharp knife remove lemon rind taking as little pith (the white part) as possible.
• With the motor running, and using a metal blade, drop the lemon rind & mint down the tube.
• When lemon and mint are finely chopped add the sugar, lemon juice, vinegar & pepper.
• Process until well mixed.