Fresh spinach recipes?

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Bela

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After washing and chopping well, take olive oil and crushed garlic in a pan, heat it and wait until it is tender and add spinach and little bit salt and paper. In 8 to 10 minutes it will be ready to eat.
You can cook with garlic and curry powder and lemon juice before serving.
 
This recipe calls for frozen spinach but you can use fresh, cut all the stalks away, make sure to wash the spinach carefully to get rid of all the "grit"

Spinach Lasagna
Ingredients:
1 pound lean ground beef, round or chuck
1/2 cup chopped onion
4 ounces sliced mushrooms
1/4 cup flour
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried leaf oregano, crumbled
salt and pepper
1 1/2 cups milk
1 can (8 ounces) tomato sauce
1/2 cup water
1 egg
1 package (10 ounces) chopped frozen spinach, thawed and well drained
1 cup ricotta cheese
8 ounces lasagna noodles, cooked and drained
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preparation:
In a large skillet, sauté ground beef, onion, and mushrooms until beef is browned and onion is tender. Pour off excess fat; stir in flour, basil, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1 1/2 cups milk, tomato sauce, and 1/2 cup water. Stirring constantly, bring mixture to a boil; remove from heat. Beat egg with 1/2 teaspoon salt; stir in well drained and squeezed spinach and ricotta cheese.

Spoon about one-third of the meat mixture into a greased 13x9x2-inch baking dish. Arrange half of the lasagna noodles over the meat mixture. Top with all of the spinach mixture, then another one-third of the meat mixture and all of the mozzarella cheese. Top with remaining lasagna noodles and remaining meat mixture. Sprinkle spinach lasagna evenly with Parmesan cheese.

Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 10 minutes before serving. This spinach lasagna recipe serves 6.

Mushroom & Spinach Omlette
Ingredients
3 Eggs
Butter
3-4 Mushrooms (I like large flat ones) roughly sliced
1 large handful of fresh Spinach
1 Spring Onion (finely sliced)
1 Handful of Emmental Cheese (grated - probably about 20g)
Salt
Pepper

Directions
Get that grill pre-heated!
Whisk the three eggs good and proper.
Get a small-medium size pan, put on a medium heat, and melt a good sized knob of butter in it.

Add the Mushrooms, and cook (turning) until they are lightly browned.
Wash the Spinach, and chuck it on top of the mushrooms and turn up the heat to high.
Slowly stir/turn the Spinach in until the leaves have started to wilt (around 1 minute).

Throw in the Spring Onions, then add a good whack of pepper and a small amount of salt to the mix.
Scatter half of the Emmental over the pan, then immediately pour in the egg mixture, tilting the pan to distribute it evenly.

On the high heat, you should get browned edges very quickly. Using a large spoon, pull these inwards a little and tilt the pan to get some of the excess egg mixture to flow into the gap (thank you Delia!).
Cook on this high heat for a minute or two, then scatter the remaining Emmental over the top along with another dose of pepper and transfer to the grill.
Keep under the grill until the top has set.
Eat - Immediately!


Spinach Pilaf
4 tablespoons unsalted butter
3 bunches spinach, washed and stems trimmed
2 teaspoons salt
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked rice, preferably basmati
2 tomatoes, seeded and diced

1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.

2. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through. Serve warm.

Spinach Quiche
INGREDIENTS
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
 
I just received some fresh spinach and would like some inspiration. What is a good recipe for fresh spinach ? I've never cooked it before, lol. Thank you
 
this has been in my family for over 83 yearas now and we love it its from my great great grandmother. Its been a secret but I stole it from grannys secret book for you.

Baked Creamed Spinach recipe
Ingredients:
2 lb of fresh spinach.
1 ½ cups of hot milk.
1 cup of cheddar cheese, grated.
2 tablespoons of butter.
2 tablespoons of flour.
1 teaspoon of salt.
Pinch of pepper.
Pinch of nutmeg.

Preparation Instructions:
Trim and wash 2 lb of fresh spinach.

Place in a suitably-sized pot with water still on the leaves.

Cover; then cook only until wilted.

Allow to cool, then squeeze out the excess water.

In a saucepan, melt the butter; then add the flour.

Whisk and gently cook for 3-4 minutes.

Add the milk; then bring to a boil.

Add the salt and a pinch of pepper and nutmeg.

Cook for about 5-6 minutes.

Combine the sauce with the spinach and ½ cup of grated cheese.

Spoon into a baking dish, then top with the other ½ cup of grated cheddar.

Bake at 375°F (190°C) for 20 minutes.

Serve as desired.

Spinach Quiche recipe
Ingredients:
One deep nine-inch pastry shell.
1 packet of frozen spinach, chopped.
2 medium eggs.
½ stick of butter.
1 cup of milk.
1 cup of Swiss cheese, grated.
½ cup of onions, chopped.
½ cup of celery, chopped.
½ cup of cottage cheese.
1 teaspoon of salt.
½ teaspoon of pepper.
¼ teaspoon of nutmeg.

Preparation Instructions:
Cook spinach in salted water as directed on its packaging; then drain.

Sauteé the onion and celery in butter until the onion is soft.

Spread cottage cheese over the bottom of the pastry shell.

Mix the spinach with the onion/celery mixture and spread over top of the cottage cheese.

Sprinkle Swiss cheese over top.

Combine the eggs, milk, salt, pepper and nutmeg, and pour over all.

Bake at 350°F (175°C) 45 minutes.
 
Spinach salad is good. I tend to like cooking some diced bacon then slightly wilting the spinach in the pan. Olive oil and balsamic vinegar. Maybe some feta cheese. yum.
 
Baked Spinach with Cheese

1 pound fresh spinach
1/4 pound butter
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon, salt
1/2 pound Emmenthaler cheese, grated
1 teaspoon paprika
1/8 teaspoon nutmeg
1/4 teaspoon pepper

Wash and clean spinach of sand. Dry. Chop spinach into strips.

In a large Dutch oven, heat butter until bubbly. Add onion and garlic, sauté for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes.

Remove from heat. Butter an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.

Top with remaining cheese.

Bake at 360°F about 20 minutes or until cheese bubbles.

==========================

Creamed Spinach
Yields: 4 (4 ounce) servings

Bechamel Sauce:

1/2 cup butter
1/4 cup all-purpose flour
2 tablespoon chopped onion
1 clove
1 small bay leaf
1/4 teaspoon salt
2 cup half-and-half or whole milk

Spinach:

1 pound fresh spinach, well cleaned and stemmed
salt and fresh pepper, to taste
2 tablespoon butter, softened

In small saucepan, melt the 1/2 cup butter over medium heat until foamy. Add flour and cook, stirring, until light brown in color.

Add onion, clove, bay leaf and salt, and then whisk in half-and-half or milk, stirring until the mixture comes to a boil and thickens. Reduce the heat and cook for 5 minutes.

Pass sauce through a fine strainer and reserve. The sauce will be very thick.

Cook spinach by immersing in boiling water for 1 minute. Remove and plunge in ice water to cool.

Squeeze spinach until very dry and puree in a food processor. Set aside.

Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the 2 tablespoons softened butter.

From Ruth's Chris Steakhouse

==================

Crunchy Spinach Salad
Serves 4

6 ounces cleaned spinach leaves
3 ounces pecan brittle
1 1/2 ounces fried angel hair pasta
1 1/2 ounces fried wonton strips
1 ounce feta cheese
1 ounce diced red onion
1 ounce crispy bacon bits
2 pinches toasted sesame seeds
1/4 ounce crispy shallot and green onion
6 Roma tomato wedges
4 ounces citrus dressing

Place all ingredients with the exception of the Roma tomatoes in a mixing bowl and toss with the dressing.

Place the salad in the serving bowls and garnish with the Roma tomatoes.
 
Baked Spinach with Cheese

1 pound fresh spinach
1/4 pound butter
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon, salt
1/2 pound Emmenthaler cheese, grated
1 teaspoon paprika
1/8 teaspoon nutmeg
1/4 teaspoon pepper

Wash and clean spinach of sand. Dry. Chop spinach into strips.

In a large Dutch oven, heat butter until bubbly. Add onion and garlic, sauté for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes.

Remove from heat. Butter an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.

Top with remaining cheese.

Bake at 360°F about 20 minutes or until cheese bubbles.

==========================

Creamed Spinach
Yields: 4 (4 ounce) servings

Bechamel Sauce:

1/2 cup butter
1/4 cup all-purpose flour
2 tablespoon chopped onion
1 clove
1 small bay leaf
1/4 teaspoon salt
2 cup half-and-half or whole milk

Spinach:

1 pound fresh spinach, well cleaned and stemmed
salt and fresh pepper, to taste
2 tablespoon butter, softened

In small saucepan, melt the 1/2 cup butter over medium heat until foamy. Add flour and cook, stirring, until light brown in color.

Add onion, clove, bay leaf and salt, and then whisk in half-and-half or milk, stirring until the mixture comes to a boil and thickens. Reduce the heat and cook for 5 minutes.

Pass sauce through a fine strainer and reserve. The sauce will be very thick.

Cook spinach by immersing in boiling water for 1 minute. Remove and plunge in ice water to cool.

Squeeze spinach until very dry and puree in a food processor. Set aside.

Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the 2 tablespoons softened butter.

From Ruth's Chris Steakhouse

==================

Crunchy Spinach Salad
Serves 4

6 ounces cleaned spinach leaves
3 ounces pecan brittle
1 1/2 ounces fried angel hair pasta
1 1/2 ounces fried wonton strips
1 ounce feta cheese
1 ounce diced red onion
1 ounce crispy bacon bits
2 pinches toasted sesame seeds
1/4 ounce crispy shallot and green onion
6 Roma tomato wedges
4 ounces citrus dressing

Place all ingredients with the exception of the Roma tomatoes in a mixing bowl and toss with the dressing.

Place the salad in the serving bowls and garnish with the Roma tomatoes.
 
This might sound strange, but it's delicious!

Saute a few cloves of garlic in some olive oil + a tiny bit of butter (as much garlic as you like!). Once it starts to go soft, through in about a cup of pine nuts and saute for a few minutes. Then add at least have a cup of raisins and a splash of chicken broth. You want just enough broth to prevent everything from burning (and it helps the raisins to plump). I usually add some salt & red pepper flakes at this point, too.

Once everything is fairly well done, throw in your fresh spinach with about a cup of chicken broth and put the lid on so it can wilt. When it's almost wilted to your level of satisfaction, sprinkle on some fresh parmesan. It's divine! I usually serve a chicken breast on top. Delish!
 
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