Herbed Spinach Recipes

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HERBED BAKED SPINACH

Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11



Herbed Baked Spinach image

Steps:

  • In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.

Nutrition Facts : Calories 163 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 394mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

1/2 cup chopped onion
2 tablespoons butter
1 garlic clove, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/2 cup heavy whipping cream
1/3 cup whole milk
5 tablespoons shredded Parmesan cheese, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon dried marjoram
1/8 teaspoon pepper

HERBED LENTILS WITH SPINACH AND TOMATOES

Provided by Ellie Krieger

Categories     side-dish

Time 50m

Yield 4 servings, serving size 3/4 cup

Number Of Ingredients 12



Herbed Lentils with Spinach and Tomatoes image

Steps:

  • Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
  • Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
  • Good source of: Potassium

1 cup French lentils
2 cups water
2 tablespoons olive oil
2 tablespoons diced shallots
3 cups baby spinach leaves (about 3 ounces)
1 cup halved grape tomatoes (about 1/2 pint)
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

GARLIC SAUTEED SPINACH

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8



Garlic Sauteed Spinach image

Steps:

  • Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

SNAPPY HERBED SPINACH

We have a small group that meets once a week for exercise and to share ideas on tasty lower-fat foods that are good for us but also quick. This is one of our favorite recipes. -Eva Brookman, Davis, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10



Snappy Herbed Spinach image

Steps:

  • In a small microwave-safe bowl, melt butter. Add onion; cover and microwave at 50% power 1 minute, stirring after 30 seconds. Set aside. , In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and rosemary. Stir in spinach, rice, onion mixture and 1/4 cup cheese. Transfer to an 8x4-in. microwave-safe dish coated with cooking spray. , Microwave, uncovered, on high 6-8 minutes. Sprinkle with remaining cheese; microwave 1-2 minutes or until firm and a thermometer reads 160°. Cover and let stand 5 minutes before cutting.

Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 124mg cholesterol, Sodium 492mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

1 teaspoon butter
2 tablespoons finely chopped onion
2 large eggs
1/3 cup fat-free milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked long grain rice
1/2 cup shredded cheddar cheese, divided

HERBED SPINACH BAKE

This is a special side dish my mother liked to serve at church dinners. She was recognized by family and friends as an outstanding cook. It's a pleasure to share her recipe with you. -Nancy Frank, Ariel, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 10



Herbed Spinach Bake image

Steps:

  • Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. , Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 minutes more or until set. Cut into squares to serve.

Nutrition Facts : Calories 131 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

2 packages (10 ounces each) frozen chopped spinach
2 cups cooked rice
2 cups shredded cheddar cheese
4 large eggs, beaten
2/3 cup whole milk
1/4 cup butter, softened
1/4 cup chopped onion
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon ground thyme

DELICIOUS HERBED SPINACH AND KALE BALLS

An old Weight Watchers® recipe with many modifications through the years. Delicious and nutritious. Kids love them!

Provided by algc09

Categories     Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 16



Delicious Herbed Spinach and Kale Balls image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
  • Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
  • Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.9 g, Cholesterol 32.6 mg, Fat 8.3 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 320.4 mg, Sugar 1.5 g

olive oil cooking spray (such as PAM®)
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 cup finely chopped onion, or more to taste
5 tablespoons olive oil
1 teaspoon olive oil
2 large eggs, beaten
1 (16 ounce) package frozen kale, thawed and drained
1 cup dry seasoned bread crumbs
¼ cup grated Parmesan cheese, or more to taste
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon dried rubbed sage
½ teaspoon dried rosemary
½ teaspoon dried oregano
2 pinches ground black pepper

HERBED SPINACH BALLS

A delicious appetizer or vegetable dish. These can be made up ahead of time and frozen. If frozen, increase cooking time by 10 to 15 minutes.

Provided by Dancer

Categories     Spinach

Time 30m

Yield 80 appetizer-size balls.

Number Of Ingredients 7



Herbed Spinach Balls image

Steps:

  • Preheat oven to 350 degrees.
  • Thaw spinach and remove excess liquid.
  • Add remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs and butter) and mix well.
  • Form the mixture into small balls and place on a baking sheet.
  • Bake for 15 minutes at 350 degrees.

Nutrition Facts : Calories 19.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 11.8, Sodium 30.8, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.8

20 ounces spinach, frozen chopped
2 cups herb stuffing mix
3/4 cup parmesan cheese, grated
1 teaspoon garlic, finely minced
1 medium onion, finely chopped
3 eggs, beaten
1/4 lb butter, melted

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, pastas, main course, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 10



Pasta With Herbed Ricotta, Tomatoes and Spinach image

Steps:

  • Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
  • Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
  • Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams

4 cups of fresh spinach, well rinsed and tough stems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/3 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 pound penne
1/2 cup pine nuts, toasted

HERBED SPAETZLE AND SPINACH

These tiny dumplings are surprisingly easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10



Herbed Spaetzle and Spinach image

Steps:

  • Whisk together flour, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, and herbs in a large bowl. In another bowl, beat the milk, eggs, and 5 tablespoons olive oil. Whisk into flour mixture until smooth.
  • In a large pot, bring 6 quarts of water to a boil; add 1 tablespoon salt. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter and push it through into the boiling water, or use a colander, pushing batter through with a rubber spatula. Cook spaetzle until it floats to the top, about 30 seconds. Drain spaetzle in colander.
  • Heat remaining 1 1/2 tablespoons olive oil in a skillet over medium high heat. Add spinach and saute until it starts to wilt. Add spaetzle, season with salt and pepper, and cook until hot. Serve immediately.

2 1/2 cups all-purpose flour
Salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley
2/3 cup milk
5 large eggs
6 1/2 tablespoons olive oil
1/2 bunch spinach (about 1 pound), washed thoroughly and stems removed

HERBED CHICKEN AND SPINACH MEATBALLS

These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly seasoned, with chopped spinach and cilantro and lots of aromatic spices. No need for a sauce, they can be served alongside a leafy salad or with steamed rice. Make the meatball mixture a day or two in advance, if desired.

Provided by David Tanis

Categories     weeknight, meatballs, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17



Herbed Chicken and Spinach Meatballs image

Steps:

  • Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
  • In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
  • Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
  • Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
  • Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.

1 pound spinach, washed
1 1/2 pounds ground chicken
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon lemon zest
Pinch of ground cayenne
Pinch of ground nutmeg
1/2 teaspoon crushed fennel seeds
Pinch of ground cinnamon
1 cup roughly chopped cilantro leaves and tender stems
1 serrano chile, with seeds, finely chopped
1 egg, beaten
1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread
1/2 cup heavy cream, half-and-half or milk
All-purpose flour, for dusting
Extra-virgin olive oil, for frying
Lime or lemon wedges, for serving

HERBED SPINACH LOAF

Preheat oven to 350*

Provided by Morgan Chicarelli @MsMorgan

Categories     Beef

Number Of Ingredients 22



Herbed Spinach Loaf image

Steps:

  • Cook spinach in butter and drain
  • Saute onions, shallot and garlic in oil
  • Add spinach. Cook until water evaporates.
  • Combine rest of ingredients and bake 1 hour (glaze often)
  • Last 15 minutes top with cheese.

10 ounce(s) frozen spinach, thawed
1 1/2 tablespoon(s) butter
1 teaspoon(s) oil
1/3 cup(s) onion, finely chopped
1 - shallot, large
1 clove(s) garlic
1 pound(s) ground beef
1/2 pound(s) ground veal
1/4 pound(s) pork sausage
1/4 teaspoon(s) allspice
1/4 teaspoon(s) mace
1/4 teaspoon(s) nutmeg
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 tablespoon(s) madeira
2 - eggs, beaten
- hot pepper sauce to taste
3/4 cup(s) bread crumbs
2 teaspoon(s) dijon mustard
1 teaspoon(s) chili sauce
1/4 teaspoon(s) oregano
1/2 pound(s) grated mozzarella cheese

HERBED SPINACH

Make and share this Herbed Spinach recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6



Herbed Spinach image

Steps:

  • Finely chop the spinach stems and coarsely chop the spinach leaves.
  • Heat oil in a skillet, add garlic and saute 1 minute.
  • Add spinach, basil, salt& pepper.
  • Toss in skillet for 4 mintes or until the spinach is coated with oil and just wilted.
  • Serve immediatedly.

2 tablespoons lite olive oil
4 cloves garlic, chopped
1 lb fresh spinach, stems removed
2 teaspoons dry basil
salt
pepper, to taste

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA

A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10



Spaghetti with Spinach, Peas, and Herbed Ricotta image

Steps:

  • In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
  • Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
  • Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

12 ounces whole-milk ricotta (1 1/2 cups)
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
2 tablespoons chopped fresh basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for serving
1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)
3 cloves garlic, thinly sliced
12 ounces fresh spinach, tough stems removed, cut into 2-inch pieces (6 cups)
12 ounces spaghetti
1 cup fresh or frozen peas

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