Garlic Butter Sautéed Spinach
Duration: 10 minutesDelicious spinach sautéed with garlic butter.
Utensils
- Large skillet
Ingredients
- 1 bunch of fresh spinach, washed and trimmed
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Heat butter in a large skillet over medium heat until melted.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add the fresh spinach to the skillet in batches, tossing with tongs until wilted.
- Continue adding spinach until all of it is wilted and cooked.
- Season with salt and black pepper to taste.
- Serve the garlic butter sautéed spinach with lemon wedges for a fresh burst of flavor.
Spinach and Feta Stuffed Portobello Mushrooms
Duration: 35 minutesTasty and filling.
Utensils
- Baking sheet
Ingredients
- 4 large Portobello mushrooms, stems removed
- 1 bunch of fresh spinach, washed and chopped
- 1 cup crumbled feta cheese 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat. Add minced garlic and chopped red onion, sautéing until softened.
- Add chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
- Mix crumbled feta cheese into the spinach mixture and season with salt and black pepper.
- Place Portobello mushrooms on a baking sheet. Stuff each mushroom with the spinach and feta mixture.
- Bake in the preheated oven for 15-20 minutes or until mushrooms are tender.
- Garnish with fresh parsley before serving.
Chickpea and Spinach Coconut Curry
Duration: 25 minutesA super rich and delicious coconut curry.
Utensils
- Large pan
Ingredients
- 1 bunch of fresh spinach, washed and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Cooked rice for serving
Instructions
- In a large pan, heat vegetable oil over medium heat.
- Add chopped onions and sauté until translucent.
- Add minced garlic, curry powder, ground cumin, and ground coriander.
- Cook for an additional 1-2 minutes.
- Pour in coconut milk and bring to a simmer.
- Add chickpeas and chopped spinach to the pan, stirring until spinach is wilted.
- Season with salt and black pepper to taste.
- Simmer the curry for 10-15 minutes until flavors meld.
- Serve the chickpea and spinach coconut curry over cooked rice.