Espinaca Recipes

EASY SPICY ESPINACA DIP

Steps:

• In a medium sauce pot over medium-low heat, combine cheeses, half & half, and Rol*Tel. Cook until mixture melts, stirring occasionally, for about 15 minutes.
• Stir in the garlic and onion powders with the fresh spinach. Reduce heat to low and continue to cook sauce for another 5 minutes, stirring occasionally.
• Serve immediately with your favorite tortilla chips, crackers, and/or assorted raw vegetables.

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

ESPINACA (QUESO BLANCO WITH SPINACH) RECIPE

Steps:

• Heat the oil in a saucepan over medium-high heat. Add the onion and jalapeno, and saute for 4 to 5 minutes until the onion is translucent.
• Lower heat to medium-low, then gradually add milk and cheeses.
• Stir together slowly for a few minutes until melted. Add the Rotel, spinach, and cilantro, and stir until combined. Remove from stove.
• Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.

ENSALADA DE ESPINACA COYOACAN

Steps:

• In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside.
• In a skillet, heat the vegetable oil over medium high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside.
• In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart.
• Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.

ESPINACA

Steps:

• In a large skillet: Reduce down the spinach in the butter, add the corn, and stir in cheese (I will sometimes add a little milk to melt in the cheese if necessary)
• Add the seasoning to taste. Voila!