Our Favorite Spinach Recipes

Spinach and Cheddar Strata
(Farm News 5/26/15)

  • 1 teaspoon extra-virgin olive oil
  • 10 ounces spinach
  • 3 cups day-old bread cubes (1 inch)
  • 5 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 1/4 cups grated white cheddar (3 ounces)
  • Coarse salt and ground pepper
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among four small, shallow 8-ounce baking dishes.
 
In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

Garlic Shrimp with Spring Greens
(Farm News 5/26/15)

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 anchovy fillets packed in oil, drained
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons drained capers, chopped
  • 1 1/4 pounds large shrimp, peeled, deveined
  • 4 cups roughly chopped spinach
  • 1 bunch Asian cabbage, torn into large pieces (about 8 cups)
  • 3 tablespoons finely grated Parmesan
  • 1 tablespoon fresh lemon juice
  • Kosher salt, freshly ground pepper

Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.

Increase heat to medium-high.  Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes. Add spinach and toss until beginning to wilt, about 1 minute. Add Asian cabbage and toss until wilted, about 1 minute more. Remove from heat. Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

Swiss Chard & Spinach Gratin

  • 1 bunch of Swiss chard, washed and stemmed, stems reserved
  • 1 bunch of spinach, washed and stemmed
  • 1 1/2 tablespoons plus 2 teaspoons butter
  • 1 bunch baby leeks, white and light green parts chopped
  • salt to taste
  • 2 teaspoons flour
  • 1/2 cup milk
  • a little fresh grated nutmeg
  • 1 cup toasted breadcrumbs
Slice half of the Swiss chard stems thinly. Bring 2 quarts of salted water to a boil and cook the sliced stems for 2 minutes. Add the chard and spinach leaves and cook until tender, about 2 minutes. Drain and cool. Gently squeeze out excess liquid from the stems and leaves and coarsely chope them.

Melt 1 1/2 tablespoons butter over medium heat in a heavy-bottomed pan. Add the chopped leeks and cook about 5 minutes. Stir in the chard and spinach and season to taste with salt. Cook 3 minutes then sprinkle with the flour. Stir well and add the milk and nutmeg. Cook for 5 minutes more, stirring occasionally. Add more milk if the mixture gets too thick. The greens should be moist but not floating in liquid. Taste and add salt if needed.

Butter a small baking dish. Spread the chard and spinach mixture evenly in the dish and dot with 2 teaspoons butter. Sprinkle the breadcrumbs evenly over the top. Bake in a 350 degree oven until the gratin is golden and bubbling, 20 to 30 minutes.

Bruschetta with Braised Greens

  • 8 tablespoons olive oil
  • 8 garlic cloves
  • 1 pound mixed greens (a combination of spinach, turnip greens, chard, etc), rinsed, drained and coarsely chopped
  • 3 1/2 cups chicken or vegetable stock
  • 1/2 cup dry red wine (optional)
  • 1/4 teaspoon hot red pepper flakes
  • salt to taste
  • 1 loaf French or Italian bread, cut into 12 1/4-inch slices
  • 3 tablespoons grated Parmesan cheese

Heat 4 tablespoons of the oil in a large skillet over medium heat. Finely chop 2 of the garlic cloves and saute until they begin to color. Add the chopped greens amd saute until they begin to soften, 2 to 3 minutes. (You may have to add the leaves in two batches if your skillet is not large enough, but the leaves will quickly decrease in volume.)

Add the stock and bring it to a boil, then reduce heat and cook, stirring occasionally, for about 20 minutes, or until most of the liquid is absorbed. If you're using wine, add it during the last 5 minutes of the cooking time and keep stirring until most of the liquid is absorbed or evaporated. Add the red pepper flakes and salt to taste.

Meanwhile, toast the bread on both sides, brush with the remaining 4 tablespoons of oil. While the bread is toasting, cut the remaining 6 garlic cloves in half, then rub each slice with a half clove while it's still hot. When the greens are ready, transfer them to a sieve and let them drain for a minute or two. Place about 3 tablespoons of the braised greens on each slice of bread. Top with the Parmesan and serve immediately or broil for a minute or two to melt the cheese before serving.

Saffron Rice with Spinach and Yogurt Raita

    For the raita:

    • 8-12 ounces spinach, washed
    • 1 pint yogurt
    • 2 cloves garlic
    • salt and pepper
    • 1 lemon

    For the rice:

    • 2 1/2 cups basmati rice
    • 2 tablespoons unsalted butter
    • 1/4 cup milk
    • 1 big pinch crumbled saffron threads
    • 2 quarts water
    • 1 tablespoon salt

    Make the raita: Wilt the spinach in water or steam briefly. Let it cool and drain. Squeeze the water out and chop fine. Add the spinach to the yogurt along with the garlic, peeled and mashed, salt and pepper, and the grated zest of the lemon.

    Make the rice: Gently rinse the rice in cold water until the water runs clear. Soak the rice for 30 minutes in cold water. Butter a large oven-proof saucepan with tight-fitting lid with about half the butter and set aside. Melt the remaining butter in the microwave and combine melted butter, milk and saffron in a small bowl.

    Preheat the oven to 400 degrees. In a large pot, bring the water and salt to a rolling boil. Add the rice, cover, and cook for 7 minutes. Immediately drain the rice and put in the buttered saucepan. Pour the butter, milk and saffron over the rice, cover tightly, and bake in the oven for 15 minutes. Season with additional salt if necessary. Let the rice rest, uncovered, for 5 minutes, then fluff with a fork. Serve with spinach raita.

    Spinach and Chive Fritters

    • 8 oz spinach, washed and chopped
    • 1/4 cup chopped chives
    • 4 tablespoons flour
    • 2 eggs, beaten
    • 1 teaspoon (scant) baking powder
    • Salt and pepper to taste
    • oil for frying
    Wilt the spinach in a pan of shallow water. Continue to simmer until the water evaporates. Allow to cool. Blend the other ingredients and stir into the spinach. Use 2 tablespoons to form a patty. Push it out of the spoon and flatten it a bit in the hot oil. Pan-fry 1 to 2 minutes on each side until golden brown. Do not get the oil too hot or it will burn. Drain on paper towels and serve.

    Linguine with Spinach & Mushrooms

    • 8 ounces (4 cups) finely sliced mushrooms
    • 1/3 cup extra-virgin olive oil
    • 1 1/2 teaspoons salt
    • Small clove garlic, minced
    • 1 lemon, zested and juiced
    • 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
    • 1 pound linguine
    • 2 cups spinach sliced into ribbons
    • 2 to 3 tablespoons freshly grated Parmesan, or to taste
    • Freshly ground black pepper

    Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and thyme leaves.

    Cook the pasta according to the package instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture and the spinach. Toss everything together well, and then add the cheese and pepper before tossing again.