Luscious Joys: Spinach.

The Newsy Neighbour Magazine

November Issue 109

www.thenewsyneighbour.com

by Kathryn Hartwell for The Newsy Neighbour

Spinach? What? How can spinach be luscious? You just have to trust me on this one. Spinach can be luscious; not to mention, you have never dreamed how really good it is for your health. Spinach has always been one of my favourite vegetables (besides beets and spaghetti squash), but always in my top three when it comes to vegetables. As always, I found myself with too much spinach on my hands and was searching the internet for the most luscious recipes I could find for my green friend. Along the way, I thought I would share the exceptional health benefits.

Did you know that spinach is low in fat and even lower in cholesterol? Spinach is high in niacin and zinc, as well as protein, fibre, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. Popeye was definitely on to something. The dark green leaves are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. The possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

Unfortunately, I also love pasta and when I found this recipe it was like a match made in heaven – pasta and spinach! What could be more luscious?

One-Pot Chicken Spinach Bacon Alfredo

6 strips bacon, chopped
2 chicken breasts, sliced
4 cups spinach
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon pepper
5 cups milk
1 pound dry penne pasta
1 cup Parmesan cheese, grated

Cook the bacon in a large pot over medium-high heat until crispy. Add the chicken and cook until no pink is showing. Remove the chicken. Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted. Put the chicken back in, add the milk, then stir. Bring the milk to a boil, then add the pasta. Stir constantly for about 10 minutes, until the pasta is cooked. Add the Parmesan, then mix until the cheese has melted. Serve!

Simple Easy Crustless Spinach Quiche 

If you have frozen spinach, eggs, cheese and ONE onion, you can make this Simple Easy Crustless Spinach Quiche.

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, chopped

10 ounces fresh (washed) or frozen (thawed and drained) spinach

5 eggs, beaten

3 cups shredded cheese*

1 tablespoon fresh parsley, chopped

pinch nutmeg (optional)

⅛ teaspoon salt

pinch pepper

Spray a 10-inch pie plate with non-stick spray. Set aside. Preheat oven to 350℉. Over medium-high heat, heat olive oil in a large skillet. Add garlic, stir-fry for 1 minute. Add onions and cook for about 5 minutes or until softened. Add spinach and cook, stirring occasionally until mixture has lost its moisture.

Meanwhile, combine eggs, cheese, herbs and spices. Remove spinach mixture from heat and set aside to cool slightly for a few minutes. Combine cheese and spinach mixture. Pour mixture in prepared pie plate. Bake in oven for approximately 30-40 minutes or until mixture has set.

*You really can use any combination of cheeses for this recipe: Gruyere, Swiss, mozzarella, Asiago, cheddar, feta, ricotta, etc.

And no spinach article would be complete without a recipe for:

Fresh Spinach Dip

2 tablespoons olive oil

1/2 cup shredded carrot (from about 1 medium carrot), finely chopped

1/2 cup yellow onion, small dice

2 medium garlic cloves, finely chopped

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

5 cups baby spinach, washed

2 medium scallions, finely chopped (white and light green parts only)

1 cup sour cream

1/2 cup mayonnaise

2 teaspoons Worcestershire sauce

1 teaspoon freshly squeezed lemon juice

Saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving.

Place a quadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside.

Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more. Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible. Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach, and transfer it to the bowl with the vegetables. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours.

Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.

So now you know that spinach can be luscious. Actually, when you think about it, there is probably not a single food in the world that you could not find a way to make it truly Luscious. Would you not agree?

Cheers!

Kathryn Hartwell

References: sholovesbiscotti.com,foodfacts.com,medicalnewstoday.com and thekitchen.com