Although spinach may not be the most beloved superfood, with a little creativity and coaxing, these recipes will have it hailed as a hero at your table.
Spinach, Cheddar, and Quinoa Burgers
1/4 cup quinoa (any color)
1/4 cup barley
1 cup water
1 tablespoon extra-virgin olive oil
1 large shallot, minced
1 large garlic clove, minced
3 cups baby spinach, roughly chopped
2 tablespoons milk
1/4 cup breadcrumbs
2 tablespoons panko breadcrumbs
1/2 cup grated cheddar cheese
salt & pepper
oil for pan frying (extra virgin, coconut or bacon fat will do)
Combine the quinoa and barley in a small sauce pan. Add 1 cup of water, bring to a boil. Once boiling, reduce to a low simmer, cover and let cook for about 20 minutes until water is fully absorbed. Transfer quinoa and barley to a large bowl.
Heat the olive oil in a large skillet over medium heat. Add the shallots, cook 1 minute then add the garlic, cook for about 30 seconds until fragrant. Add the spinach and cook for about 1-2 minutes until wilted.
Add the mixture to the large bowl with the quinoa and barley.
Beat the eggs and milk together in a small bowl then add to the large bowl. Add the breadcrumbs, cheddar and salt and pepper to taste. Stir everything together until well incorporated.
Using the same skillet, add about 1 tablespoon of cooking oil of choice and heat over medium-high. Shape the mixture into patties and cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined rack to drain.
Add oil to the pan as necessary while cooking the patties.
*Recipe from Running to the Kitchen.
4 (6- to 8-ounce) boneless and skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons fat-free cream cheese
2 tablespoons fat-free plain Greek yogurt
1/4 cup grated parmesan cheese
2 cups fresh spinach, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Preheat oven to 375 degrees. Line a baking sheet with foil and spray with non-stick spray. Set aside. Place the chicken breasts on a cutting board and gently cut a pocket into each breast’s longest side. Drizzle each with the olive oil and coat well.
In a small bowl, combine the paprika, 1/2 teaspoon salt, garlic powder, and onion powder. Mix well and sprinkle over the chicken breast. Set aside.
In a mixing bowl, combine the cream cheese, Greek yogurt, Parmesan, spinach, garlic clove, red pepper and remaining salt. Mix until smooth. Stuff the spinach mixture into the pocket of each chicken breast and place the stuffed breast onto the prepared baking sheet.
Bake, uncovered, for 15 to 25 minutes or until chicken is cooked through and lightly browned. Let cool slightly before serving.
*Recipe from SkinnyMs.
1 (15-ounce) can chickpeas (garbanzo beans) drained, but reserve the liquid
2 cups baby spinach leaves
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice
2 medium garlic cloves, minced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon cumin (optional)
Olive oil and paprika for topping, if desired
Add everything but the liquid from the chickpeas to a blender or food processor.
Pulse, adding the chickpea liquid as needed to get things moving, until the hummus is completely smooth.
Scoop into a serving dish and drizzle with olive oil and paprika if desired.
*Recipe from Kitchen Treaty.
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 lb. spinach leaves, stems removed
In a skillet, sauté onions in olive oil until transparent. Add garlic and sauté another two minutes.
Add spinach and basil or oregano for taste, then cover until spinach is wilted. Before serving, add balsamic vinegar.
*Recipe from Genius Kitchen.