Tag: Spinach

Spinach Souffle

Spinach Souffle Side Dish
https://www.tasteofhome.com/recipes/spinach-souffle-side-dish/

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 cups shredded Monterey Jack cheese
  • 4 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 garlic clove, minced
  • 1/2 teaspoon salt

Directions

  • In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.
Nutrition Facts

1/2 cup: 375 calories, 33g fat (20g saturated fat), 228mg cholesterol, 630mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 17g protein. Originally published as show stopping spinach souffle in Taste of Home Winning Recipes.

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Spinach Feta Strata

ngredients

  • 10 slices French bread (1 inch thick) or 6 croissants, split
  • 6 large eggs, lightly beaten
  • 1-1/2 cups 2% milk
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 cup crumbled feta cheese

Directions

  • In a greased 3-qt. or 13×9-in. baking dish, arrange French bread or croissant halves with sides overlapping.
  • In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.
Nutrition Facts

1 serving: 190 calories, 10g fat (5g saturated fat), 128mg cholesterol, 443mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 12g protein. Originally published as Spinach Feta Strata in Country April/May 2003

Spinach Feta Strata

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Slow Cooker Spinach Bean Soup

Slow-Cooker Spinach Bean Soup

Ingredients

  • 1 pound dried navy beans
  • 2 cartons (32 ounces each) chicken broth
  • 2 cups water
  • 1 smoked turkey wing (about 7 ounces)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 1 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 10 cups chopped fresh spinach (about 8 ounces)
  • 1 large sweet red pepper, chopped
  • 1/2 teaspoon kosher salt
  • Grated Parmesan cheese, optional

Directions

  • Rinse and sort beans; soak according to package directions.
  • In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
  • Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein. Originally published as Signature slow cook Navy Bean Soup w/ Smoke Turkey in Taste of Home Christmas Annual 2019

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Spinach Gratin

Spinach Gratin

Serves: 8-10
Prep time: 10 min
Cook time: 47 min

Ingredients

Gratin

  • 4 tablespoons unsalted butter
  • 2 medium-sized yellow onions, chopped
  • 1/4 cup unbleached flour
  • 3 cups organic whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch of cayenne
  • 1 1/2 cups grated Gruyere cheese
  • 3 16 oz. bags of organic, chopped spinach – thawed
  • 1/2 teaspoon kosher salt (up to 1 teaspoon)
  • 1/4 teaspoon ground white pepper (up to 1/2 teaspoon)

Panko topping

  • 2 tablespoons unsalted butter
  • 1 1/2 cups panko breadcrumbs
  • 1 pinch sea salt, to taste

Directions

  1. Preheat oven to 400 degrees.
  2. Squeeze the liquid from the thawed spinach, handful by handful. Set aside.
  3. Heat milk to simmer in saucepan.
  4. Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat.
  5. Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix in well.
  6. Pour into a 9X11 glass or ceramic baking dish. Prepare crumb topping.
  7. Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This occurs quite suddenly.
  8. Gently smooth the toasted panko on top of the gratin. Cook for 30-35 minutes until bubbling.

https://food52.com/recipes/3597-spinach-gratin

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