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Spinach recipes

Spinach with onions and pine nuts

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 25 g pine nuts
  • 1 garlic clove crushed
  • 1 nutmeg grated
  • 2 tsp wine vinegar, or similar
  • 1 bunch spinach chopped

Instructions

  • Heat the oil in a pan.
  • Add the onion, cover, then gently fry for 15 mins until soft and almost transparent.
  • Add the pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden.
  • Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
  • Stir in the spinach and cook for 2-3 minutes, until wilted.
  • Season to taste, and serve.

Chocolate Spinach Smoothie

Prep Time15 mins
Course: Breakfast, Snack
Servings: 1

Equipment

  • Blender

Ingredients

  • 200 ml full fat milk
  • 150 g plain full-fat Greek yogurt
  • 15 g quinoa (dry) or 6 tbsp of cooked quinoa
  • 30 g spinach leaves
  • 3 tsp cacao powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • ice

Instructions

  • Cook quinoa as per packet instructions - cool before blending. You can cook more than 15 grs and keep the rest for other recipes.
  • Put all ingredients in a blender and blitz.
  • Pour into a glass and enjoy!

Super Green Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1000 ml vegetable stock
  • 2 head broccoli, cut into florets
  • 200 g spinach leaves
  • fresh basil
  • 50 g sour cream
  • salt and pepper

Instructions

  • Soften the onion and garlic with the olive oil in a sauce pan. Add the vegetable stock. When it starts boiling, cover and reduce heat to low. Simmer for 5 minutes.
  • Add the broccoli and simmer until tender (more or less 7 minutes). Add the spinach and let simmer until spinach has wilted. Set aside to cool down and add the basil.
  • Using a hand blender or food processor, blend until the soup becomes smooth.
  • Serve soup in bowls and stir in the sour cream into each one.

Tuna, Bean + Spinach Salad

Prep Time10 mins
Cook Time0 mins
Course: Salad
Servings: 4

Ingredients

  • 200 g spinach leaves
  • 200 g cherry tomatoes halved
  • 2 red peppers capsicums, chopped
  • 240 g tinned tuna in olive oil (drained weight)
  • 1 x 400g tin cannellini beans rinsed and drained
  • 4 tbsp white wine vinegar
  • 2 garlic cloves peeled and crushed
  • Fresh basil chopped
  • salt and pepper

Instructions

  • Combine the spinach leaves, cherry tomatoes and red pepper in a large bowl.
  • Add the tuna (including the oil) and the cannellini beans to the salad bowl and combine.
  • To make the dressing, combine the white wine vinegar, crushed garlic and basil leaves in a small jar with a screw top lid. Season well and shake to combine.
  • Drizzle half of the dressing over the salad.

Warm Pesto Lentils with Feta and Spinach

Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Main Course

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion diced
  • 100 g feta cheese
  • 150 g spinach leaves
  • 400 g green lentils 1 can
  • 2 tbsp pine nuts toasted
  • 2 tbsp basil pesto

Instructions

  • In a medium pan, sweat the onions in the oil for about 5 min until soft and starting to turn golden.
  • Add the lentils, feta, spinach, pine nuts and the pesto. Stir then add 4-5 tbsp water to loosen.
  • Season with generous amounts of black pepper, and salt to taste.

Notes

Switch ingredients and add to it according to what you have available, e.g. swap feta for fried halloumi, add some spices. If you don't have pesto, add a tbsp lemon juice.

Coconut, Spinach and Chickpea Curry

Prep Time8 mins
Cook Time18 mins
Total Time28 mins
Course: Main Course
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 2 onions peeled and diced
  • 2 red peppers capsicums, deseeded and chopped
  • 3 garlic cloves peeled and crushed
  • 2 cm root ginger peeled and grated
  • ½ lemon zest and juice
  • 1 red chilli finely sliced
  • 800 g chickpeas (2 cans) drained and rinsed
  • 400 ml full fat coconut milk
  • 350 g spinach leaves
  • Fresh coriander
  • salt and pepper

Instructions

  • Heat the olive oil in a large saucepan over medium heat. Add the onion and pepper and cook for 5 minutes, until the vegetables are softened. Add the garlic, ginger, lemon zest and chilli and cook for another 3 minutes.
  • Increase the heat and add the chickpeas. Stir until the chickpeas are coated with the spices.
  • Pour in the coconut milk, bring to the boil, and then simmer for 10 minutes. Add a handful of the spinach and stir. Once the spinach has wilted down, you can add another handful of spinach. Repeat until all of the spinach has been added. Stir in the lemon juice and season with salt and pepper.
  • Divide the curry and serve in warmed bowls. Sprinkle with fresh coriander.

Notes

LEFTOVER TIP: Curries improve in flavour when made in advance.

Fusilli with Spinach and Cream

Course: Main Course
Servings: 2

Ingredients

  • 150 g fusilli pasta
  • 1 onion/leek, finely chopped
  • 150 ml cream
  • 1/2 garlic clove, chopped
  • 2 tbsp tbsp (16g) pine nuts, toasted
  • 1 1/2 tbsp olive oil
  • 100 g spinach
  • 5 g basil leaves, chopped
  • 1/2 lemon zest

Instructions

  • Cook the fusilli in a pot of boiling salted water till done, then drain.
  • Separate the spinach stems from the leaves, and chop/slice both.
  • Meanwhile, heat the olive oil in a large pan over a moderate heat.
  • Add the chopped onion/leek and cook for 10 minutes.
  • Add the spinach stems and garlic and cook for 5 minutes.
  • Add the cream, basil, lemon zest and spinach leaves and cook for 2-3 minutes.
  • Add the cooked fusilli to the creamy mixture and toss it all together.
  • Season well and serve.

Spinach and Garlic Frittata

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 4 garlic cloves, crushed
  • 400 g spinach leaves
  • 8 eggs
  • 40 g parmesan cheese, grated

Instructions

  • Preheat oven to 180ºC/350ºF.
  • Heat olive oil in a non-stick, ovenproof fry pan over medium heat, add onion and garlic.
  • Sauté until soft - about 5 minutes.
  • Add spinach and stir until wilted (2-3 minutes) and any released liquid has evaporated.
  • Meanwhile beat the eggs in a bowl and season.
  • Arrange vegetables evenly across the pan and gently pour over the eggs, sprinkle over the cheese.
  • Cook until the eggs are firm around the edges, about 4-5 minutes. Transfer the pan to the oven and cook until the frittata is set and golden on top, 7-10 minutes. Let cool briefly.

Notes

Leftover tip: Store the remaining frittata in an airtight container in the fridge for up to 2 days. Serve cold between two or reheat if desired.