Recipes With Spinach

As a food lover and an advocate for healthy eating, I’ve learned to appreciate the versatility of spinach. This leafy green is not just a powerhouse of nutrients; it’s also incredibly flexible, slipping easily into a vast array of recipes. Over time, I’ve collected a treasure trove of spinach recipes that I’m eager to share with you. Whether you’re looking for a way to add more greens into your diet or simply love the taste of this vibrant vegetable, these recipes are sure to inspire.

Spinach and Feta Stuffed Chicken

One of my go-to recipes for a quick yet elegant dinner is spinach and feta stuffed chicken. It sounds fancy, but it’s deceptively simple to make.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, sauté the spinach and garlic in olive oil until the spinach is wilted. Let it cool for a moment, then mix in the feta cheese.
3. Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, then secure with toothpicks.
5. Season the outside of the chicken with salt and pepper, then bake for 25-30 minutes or until the chicken is thoroughly cooked. This dish is a favorite in my house, with the juicy chicken perfectly complementing the tangy feta and the iron-rich flavor of the spinach.

Creamy Spinach Soup

For something warming and comforting, I often turn to my creamy spinach soup. It’s surprisingly hearty and goes beautifully with a slice of crusty bread.

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 cups vegetable broth
• 4 cups fresh spinach leaves
• 1/2 cup heavy cream
• Salt and pepper to taste
• A pinch of nutmeg (optional)

Directions:

1. In a large pot, melt the butter over medium heat and cook the onion until it’s translucent.
2. Add the vegetable broth and bring to a boil.
3. Add the spinach leaves and cook until they’re wilted, which should take about 3-5 minutes.
4. Use an immersion blender to puree the soup until it’s smooth.
5. Stir in the heavy cream and season with salt, pepper, and a pinch of nutmeg.
6. Serve hot for a lush and creamy indulgence that’s full of flavor and comfort.

Simple Sautéed Spinach

Sometimes, the simplest recipes are the best. Here’s how I prepare spinach on the fly, which makes a great side dish or a nutritious addition to pastas and salads.

Ingredients:

• 2 tablespoons olive oil
• 4 cups fresh spinach
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon juice (optional)

Directions:

1. Heat the olive oil in a large pan over medium heat.
2. Add the garlic and sauté for about 30 seconds, just until fragrant.
3. Add the spinach and cook until just wilted, which typically takes about 1-2 minutes.
4. Season with salt and pepper, and add a squeeze of lemon juice for a fresh kick. This method showcases the flavor of the spinach and is my favorite way to add a green boost to any meal.

Satisfying Spinach Salads with a Twist

There’s something about spinach salads that just speaks to the soul. They’re fresh, they’re vibrant, and they have a way of making you feel good from the inside out. But who says that a spinach salad has to be the same old amalgamation of leaves and dressing? Not me! I’ve been playing around in my kitchen, adding a twist here and there, to elevate the humble spinach salad into a meal that’s not just satisfying but truly exciting.

Spinach Salad with Warm Bacon Dressing

Let’s kick things off with a classic with a twist: a spinach salad tossed in warm bacon dressing. This is a salad that satisfies even the most fervent meat-lover while still packing a hefty nutritional punch.

Ingredients:

• 6 cups baby spinach leaves, rinsed and dried
• 6 slices of bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 1 small red onion, thinly sliced
• 1 hard-boiled egg, chopped (optional)

Directions:

1. In a large skillet, cook the bacon over medium heat until crisp. Remove bacon and set aside on paper towels to drain. Keep about 3 tablespoons of bacon fat in the skillet.
2. Add red wine vinegar, sugar, and Dijon mustard to the bacon fat in the skillet and whisk together. Season with salt and pepper.
3. Add the spinach to the skillet and toss for about 1 minute, just until it begins to wilt.
4. Remove from heat and transfer the spinach to a serving bowl. Top with sliced red onion, the crispy bacon, and if you’re feeling indulgent, some chopped hard-boiled egg.
5. Serve warm for a truly decadent salad experience.

Roasted Beet and Spinach Salad with Goat Cheese

For those who love a hint of sweetness and creaminess in their salads, this roasted beet and spinach salad with goat cheese is a dream come true.

Ingredients:

• 4 medium beets, trimmed, peeled, and cut into wedges
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 6 cups baby spinach leaves
• 1/4 cup balsamic vinegar
• 1/2 cup goat cheese, crumbled
• 1/4 cup chopped walnuts, toasted

Directions:

1. Preheat oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon of olive oil and season with salt and pepper. Spread out on a baking sheet and roast until tender and slightly caramelized, about 30 minutes.
2. In a large bowl, toss the spinach with the remaining olive oil and balsamic vinegar. Season with salt and pepper to taste.
3. Divide the spinach among plates, top with roasted beets, crumbled goat cheese, and toasted walnuts.
4. The creamy goat cheese and earthy beets make every bite of this salad a luxurious experience.

Spinach and Citrus Salad with Almonds

Lastly, for those sunny days when you crave something light and refreshing, this spinach and citrus salad is my go-to. It’s like a burst of sunshine on a plate!

Ingredients:

• 6 cups baby spinach leaves
• 2 oranges, segmented
• 1 grapefruit, segmented
• 1/4 cup sliced almonds, toasted
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper

Directions:

1. Prepare the citrus by cutting off the top and bottom of each fruit. Then, standing the fruit on one end, cut away the peel and the white pith. Over a bowl to catch the juices, cut between the membranes to release the segments.
2. In a small bowl, whisk together olive oil, honey, lemon juice, and a tablespoon of the citrus juice you collected. Season with salt and pepper.
3. In a large bowl, toss the spinach with the dressing until it’s lightly coated.
4. Arrange the dressed spinach on a platter, top with citrus segments and sprinkle with toasted almonds.
5. The nuttiness of the almonds with the sweet and tart citrus fruits creates a symphony of flavors that’s both refreshing and satisfying.

Hearty Spinach Soups for Nutrient-Rich Comfort

As the weather begins to shift, and the crisp whisper of autumn brushes against the leaves, I find myself yearning for the kind of comfort that only a bowl of hearty soup can provide. It’s a warmth that not only radiates through your hands cradling the bowl but also nourishes from within. In my kitchen, the unsung hero of these comforting concoctions is often spinach—a versatile and nutrient-rich green. Let me share with you some of my favorite spinach soup recipes that have become my go-to when I’m looking for a little extra comfort on my table.

Creamy Spinach and Potato Soup

This creamy spinach and potato soup is like a hug in a bowl. With its velvety texture and robust flavors, it has become a staple in my recipe repertoire.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 large potatoes, peeled and diced
• 4 cups vegetable broth
• 4 cups fresh spinach leaves
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Grated nutmeg for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent, about 5 minutes.
2. Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. Stir in the spinach leaves and continue to simmer until the spinach is wilted and tender, about 2 minutes.
4. Use an immersion blender to purée the soup until smooth (or blend in batches using a regular blender).
5. Stir in the heavy cream or coconut milk and warm through. Season with salt, pepper, and a pinch of nutmeg.
6. Serve hot, garnished with a little extra nutmeg on top.

Lentil and Spinach Soup

For those days when I’m looking for something heartier, my lentil and spinach soup is a protein-packed option that doesn’t skimp on flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 cup lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Lemon juice for serving

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 10 minutes.
2. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 25-30 minutes.
3. A few minutes before serving, stir in the fresh spinach and cook until just wilted.
4. Season the soup with salt and pepper to taste. Add a squeeze of fresh lemon juice to each bowl upon serving.

Sausage, Bean, and Spinach Soup

When I’m craving something rich and full-bodied, I turn to my sausage, bean, and spinach soup. It’s a meal that’s satisfying in its depth and simplicity.

Ingredients:

• 1 tablespoon olive oil
• 1 pound sausage, casing removed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Parmesan cheese for serving

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through.
2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Stir in the beans and chicken broth. Bring to a simmer and cook for 10 minutes to blend the flavors.
4. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
5. Serve hot with a sprinkle of Parmesan cheese on top.

Spinach-Infused Breakfasts to Kickstart Your Day

There’s something utterly revitalizing about starting the day with greens, especially spinach, which has quietly taken over my morning routine with its vibrant color and impressive versatility. Gone are the days of mundane breakfasts, as I now infuse my first meal with the punch of nutrients that spinach so generously provides. Here are some of my favorite spinach-infused breakfasts that are not only a delight to the palate but also a vibrant charge of energy to kickstart the day.

Spinach and Feta Omelette

The classic omelette gets a green twist in my kitchen with the addition of fresh spinach and the tangy punch of feta cheese.

Ingredients:

• 2 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• 1 tablespoon olive oil

Directions:

1. Beat the eggs in a bowl, season with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Sauté the spinach until just wilted.
3. Pour the eggs over the spinach and allow them to set slightly before sprinkling feta cheese over the top.
4. Cook until the eggs are set to your liking, fold the omelette in half, and serve warm.

Spinach and Berry Smoothie

For those mornings when time is of the essence, this smoothie offers a quick, delicious, and nutritious option.

Ingredients:

• 1 banana
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 cup fresh spinach
• 1 cup almond milk or milk of choice
• A drizzle of honey or agave syrup (optional)

Directions:

1. Combine all ingredients in a blender and blend until smooth.
2. Taste and add a drizzle of honey or agave syrup if you prefer a sweeter smoothie.
3. Pour into a glass and enjoy the creamy goodness.

Spinach, Tomato, and Avocado Toast

The beloved avocado toast is uplifted with the nutritious boost of spinach, making it a fulfilling and balanced breakfast option.

Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado
• 1 cup fresh spinach
• 1 tomato, sliced
• Salt and pepper to taste
• Red pepper flakes (optional)

Directions:

1. Toast the bread to your liking.
2. Mash the avocado with salt and pepper, then spread it evenly on each slice of toast.
3. Top with fresh spinach and tomato slices.
4. Sprinkle with red pepper flakes for an extra kick, if desired.

Spinach and Mushroom Breakfast Wraps

These wraps are my go-to for a savory and hearty start to the day, loaded with protein and greens.

Ingredients:

• 2 whole wheat tortillas
• 4 eggs, scrambled
• 1 cup fresh spinach
• 1/2 cup mushrooms, sliced
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Directions:

1. In a pan, heat olive oil over medium heat and sauté mushrooms until they are golden brown.
2. Add the spinach and cook until just wilted, then mix in the scrambled eggs and cheese, stirring until the eggs are cooked and the cheese is melted.
3. Warm the tortillas slightly, then divide the mixture between them, rolling each into a wrap.
4. Serve immediately, with your favorite hot sauce or salsa.

Versatile Vegan Recipes with Spinach

As a passionate food enthusiast and an advocate for plant-based eating, I’ve discovered the incredible versatility of spinach in vegan cuisine. This leafy green is not just a powerhouse of nutrients; it’s a chameleon in the kitchen, able to blend into a multitude of dishes, adding both vibrancy and substance. Here are some of my favorite vegan recipes that showcase spinach in all its glory, proving that compassion and great taste can go hand in hand.

Creamy Vegan Spinach Soup

This soup is a hug in a bowl. It’s smooth, it’s comforting, and it’s packed with the goodness of spinach.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups fresh spinach leaves
• 1 can coconut milk
• Salt and pepper to taste
• A pinch of nutmeg

Directions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
2. Add the vegetable broth and bring to a simmer.
3. Stir in the spinach leaves and cook until they are just wilted.
4. Blend the soup using an immersion blender until smooth.
5. Pour in the coconut milk, add a pinch of nutmeg, and season with salt and pepper to taste. Heat through.
6. Serve hot, garnished with a swirl of coconut cream or a sprinkle of vegan parmesan.

Spinach and Chickpea Curry

A robust and flavorful dish that fills the room with its aromatic spices, and it’s as nourishing as it is delicious.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 4 cups fresh spinach
• Salt and pepper to taste
• Cooked rice or naan, for serving

Directions:

1. Heat coconut oil in a large skillet over medium heat. Add the onion and sauté until soft.
2. Stir in the garam masala, cumin, and coriander, cooking until fragrant.
3. Add chickpeas and tomatoes, letting the mixture simmer for about 10 minutes.
4. Fold in the spinach until wilted and fully incorporated into the curry.
5. Season with salt and pepper. Serve warm over rice or with a side of naan.

Spinach-Stuffed Vegan Mushroom Caps

Perfect for an appetizer or a light meal, these mushroom caps are bursting with flavor and are sure to impress.

Ingredients:

• 12 large mushrooms, stems removed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat one tablespoon of olive oil and sauté garlic until golden.
3. Add the spinach and cook until wilted. Set aside to cool.
4. In a bowl, combine the spinach mixture with breadcrumbs, nutritional yeast, salt, and pepper.
5. Brush the mushroom caps with the remaining olive oil and stuff each with the spinach mixture.
6. Place on a baking sheet and bake for 20 minutes or until the tops are golden.
7. Garnish with fresh parsley before serving.

Vegan Spinach and Artichoke Dip

Who says you need dairy to enjoy a creamy and indulgent dip? This vegan version will leave you craving more.

Ingredients:

• 1 cup raw cashews, soaked overnight and drained
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can artichoke hearts, drained and chopped
• 4 cups fresh spinach
• 2 tablespoons lemon juice
• Salt and pepper to taste

Directions:

1. Blend soaked cashews with lemon juice and enough water to create a smooth, creamy consistency.
2. In a skillet, heat olive oil over medium heat. Add garlic, artichokes, and spinach, cooking until the spinach is wilted.
3. Stir the cashew cream into the skillet, mixing until everything is heated through and combined.
4. Season with salt and pepper to taste. Serve warm with a selection of fresh vegetables or vegan crackers.