Recipe Page: Spinach Bunch

Garlic Butter Sautéed Spinach

Duration: 10 minutes

Delicious spinach sautéed with garlic butter.

Utensils

  • Large skillet

Ingredients

  • 1 bunch of fresh spinach, washed and trimmed
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • Lemon wedges for serving

Instructions

  1. Heat butter in a large skillet over medium heat until melted.
  2. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
  3. Add the fresh spinach to the skillet in batches, tossing with tongs until wilted.
  4. Continue adding spinach until all of it is wilted and cooked.
  5. Season with salt and black pepper to taste.
  6. Serve the garlic butter sautéed spinach with lemon wedges for a fresh burst of flavor.

Spinach and Feta Stuffed Portobello Mushrooms

Duration: 35 minutes

Tasty and filling.

Utensils

  • Baking sheet

Ingredients

  • 4 large Portobello mushrooms, stems removed
  • 1 bunch of fresh spinach, washed and chopped
  • 1 cup crumbled feta cheese 1 small red onion, finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a pan, heat olive oil over medium heat. Add minced garlic and chopped red onion, sautéing until softened.
  3. Add chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
  4. Mix crumbled feta cheese into the spinach mixture and season with salt and black pepper.
  5. Place Portobello mushrooms on a baking sheet. Stuff each mushroom with the spinach and feta mixture.
  6. Bake in the preheated oven for 15-20 minutes or until mushrooms are tender.
  7. Garnish with fresh parsley before serving.

Chickpea and Spinach Coconut Curry

Duration: 25 minutes

A super rich and delicious coconut curry.

Utensils

  • Large pan

Ingredients

  • 1 bunch of fresh spinach, washed and chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste
  • Cooked rice for serving

Instructions

  1. In a large pan, heat vegetable oil over medium heat.
  2. Add chopped onions and sauté until translucent.
  3. Add minced garlic, curry powder, ground cumin, and ground coriander.
  4. Cook for an additional 1-2 minutes.
  5. Pour in coconut milk and bring to a simmer.
  6. Add chickpeas and chopped spinach to the pan, stirring until spinach is wilted.
  7. Season with salt and black pepper to taste.
  8. Simmer the curry for 10-15 minutes until flavors meld.
  9. Serve the chickpea and spinach coconut curry over cooked rice.