Spinach Recipes

Easy Spinach Souffle

  • 1 10 oz package frozen chopped spinach
  • 1 10 ½ oz can cream of chicken soup
  • 2 Tbsp onion, minced
  • 3 eggs, separated
  • ¼ teas cream of tartar
  • salt & pepper to taste

Cook spinach according to package directions. Drain well. Combine the soup, spinach and onion in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Preheat oven to 350 degrees F. Separate the egg whites and the egg yolks. Beat the egg yolks until they are well blended. Blend a tablespoon of the hot soup mixture into the egg yolks, Stir the egg yolks into the soup mixture in the saucepan. Beat the egg whites with the cream of tartar until stiff, but not dry. Fold the soup-yolk mixture into the egg white mixture. Pour the spinach mixture into a 1 ½ quart souffle dish. Bake in preheated oven for 45-50 minutes until souffle is puffy and delicately brown. Souffle will shake slightly when moved. Serve immediately.

Wilted Spinach

  • 4 oz fresh baby spinach
  • ¼ cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 teas lemon juice
  • 1 Tbsp garlic, minced
  • 1 ½ Tbsp sliced almonds
  • Salt & pepper to taste

In a small bowl combine the olive oil, vinegar, lemon juice, garlic, salt and pepper. Mix well. Place the spinach in a steamer basket over boiling water and steam 2-3 minutes until spinach is wilted but not soggy. Remove spinach from pan and shake to remove excess moisture. Place spinach in a serving bowl, toss with dressing and sprinkle the sliced almonds over the top.

Garlic Spinach

  • 2 10 oz bags fresh spinach
  • 1 Tbsp butter or margarine
  • 6 cloves garlic, sliced thinly
  • 1 teas garlic salt
  • ½ fresh lemon, juiced

Wash spinach and pat dry. In a large skillet over medium heat melt the butter or margarine. Stir in the garlic and cook and stir until garlic is fragrant, about 2 minutes. Add a few handfuls of spinach at a time to the garlic and stir this spinach until wilted before adding more spinach. Stir in the lemon juice and the garlic salt.

Scalloped Spinach

  • 1 10 oz bag fresh spinach
  • 6 slices bacon
  • ¼ cup onion, chopped
  • 2 cups milk
  • ¼ cup butter or margarine, melted
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • salt & pepper to taste

Wash spinach and discard any hard stems. Fry bacon in large skillet over medium heat until bacon is crisp. Drain bacon on paper towels. Reserve the bacon drippings in the pan. Cool the bacon, crumble and set aside. Sauté the onion in the bacon drippings until the onion is translucent. In a covered 2-quart saucepan over medium heat cook the spinach in just the water clinging to the leaves from washing the spinach, Cook the spinach in the covered saucepan for 8 minutes. Drain and chop the spinach. Preheat oven to 350 degrees F. Combine the spinach, onion with the drippings, milk, melted butter or margarine, salt and pepper and beaten eggs. Stir mixture and then stir in 1 ½ cups of the bread crumbs and crumbled bacon. Spray a 2-quart casserole dish with cooking spray. Spoon the spinach mixture into the casserole dish and top with remaining bread crumbs. Bake in preheated oven for 40-45 minutes or until knife comes out clean when inserted halfway between edge and center of casserole.