Recipe: Spinach Chips

CSA member Stephanie S. shared this recipe for a fun way to enjoy spinach. She posted it on our Facebook page, but I wanted to share it here, too!

Spinach Chips:

Preheat oven to 350.

Toss spinach with olive oil.

Lay out spinach on baking tray lined with parchment paper, lightly salt.

Bake for 12-14 mins.

(note: I tried making this at home and almost burned mine up! I was sad, but I think I didn’t put enough spinach on my tray and should have begun checking on it sooner. So, just keep an eye on it!)

Recipe: Popeye’s Spinach

Ingredients:

2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste

Directions:

Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

For more details about this easy spinach recipe, including pictures, visit Simply Recipes.

Recipe: Sausage, Mushroom and Zucchini Stew

Zucchinis come in green and yellow varieties.

Ingredients:

  • 1 package of 6 fully cooked Italian-style turkey or chicken sausages
  • 1 8oz container of sliced white mushrooms
  • 1 zucchini, halved lengthwise and sliced
  • One 14-oz can red kidney beans, rinsed and drained
  • One 12-oz can diced tomatoes (add 2 if you want a juicier stew)
  • One 8-oz can tomato sauce
  • 1/4 cup water
  • 1 tsp garlic-and-herb seasoning
  • 2 cups lightly packed baby spinach

Directions:

Spray a large nonstick skillet with nonstick spray and set over high heat. Add the sausages, mushrooms and zucchini; cook, stirring, until lightly browned, about 5 minutes.

Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 minutes. Add the spinach, stirring gently until it wilts, about 1 minute longer.

Serves nicely over rice or alone!

Adapted from a Weight Watchers recipe.

(originally posted in the 6-18-09 CSA newsletter)

Recipe: Spinach Mushroom Onion Quiche

Storage Tip: Avoid washing spinach before storing. Keep bagged in refrigerator in the crisper. Clean before using.

Prep Time: 30 minutes

Bake Time: 45-55 minutes

Ingredients:

3 cups fresh spinach

8 ounces Swiss cheese (2 cups shredded)

8 ounces fresh mushrooms, sliced

1 medium sweet onion, chopped fine

4 eggs

2 cups heavy cream

1/2 cup baking mix

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon crushed basil

1/2 teaspoon hot red pepper

Equipment Needed:

12″ quiche pan or deep pie dish

Medium bowl for mixing

Instructions:

Step 1: Preheat oven to 350 degrees.

Step 2: Spray quiche pan with non-stick cooking spray.

Step 3: Tear fresh spinach into small pieces. Layer fresh spinach, swiss cheese, fresh mushrooms, and onion in bottom of quiche pan.

Step 4: In a medium mixing bowl, whisk together eggs, heavy cream, baking mix, salt, pepper, crushed basil and hot red pepper.

Step 5: Pour over vegetables and cheese.

Step 6: Place in oven and bake at 350 degrees for 45-55 minutes or until a toothpick inserted in center come out clean.

Let this spinach mushroom and onion quiche stand for 5-10 minutes after removing from oven before serving.

Source:

http://www.breakfast-and-brunch-recipes.com

(originally posted in the 5-26-09 CSA newsletter)