Spinach, Broccoli and Cheddar Frittata by Cook & Kate (Serves 4)
16 Free range organic Eggs
1 cup milk plant milk
4 small-to-medium cloves garlic, pressed or minced
1 teaspoon sea salt, divided
Freshly ground black pepper
2 cup freshly grated cheddar cheese, divided
2 tablespoon Extra Virgin Olive Oil, more as needed
2 small yellow onion, chopped
2/3 cup water
4 cup thinly sliced broccoli florets
4 cup Baby Spinach, roughly chopped
2/3 cup thinly sliced green onions
Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.
Spinach Hummus by Kitchen Treaty
1 15-ounce can chickpeas (garbanzo beans) drained, but reserve the liquid
2 cups baby spinach leaves
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice
2 medium garlic cloves (minced)
1/2 teaspoon salt (plus more to taste)
1/2 teaspoon cumin (optional)
Olive oil and paprika for topping (if desired.)
Add everything but the liquid from the chickpeas to the pitcher of a blender or food processor. Pulse, adding the bean liquid as needed to get things moving, until the hummus is completely smooth.
Taste and add additional salt if desired.
Scoop into a serving dish and drizzle with olive oil and paprika if desired
Spinach Soup by The Spruce Eats (Serves 4)
2 teaspoons olive oil
1 medium potato, peeled and cubed
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
2 cups plant based milk
1 (6-ounce) bag baby spinach, divided
Freshly ground black pepper, to taste
Kosher salt, to taste
In a large saucepan or Dutch oven, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes.
Add the chicken broth and milk. Bring to a boil, cover, and simmer on low for 10 minutes.
Stir in half the spinach, cover, and simmer for 10 more minutes.
Cool slightly, then transfer the soup to a blender. Work in two batches if necessary to keep the hot soup from over-flowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth.
Taste for seasoning and serve.
Spinach & Blueberry Smoothie by Alaska from Scratch (Serves 2)
2/3 cup plain Greek yogurt
1 ripe banana
2/3 cup frozen blueberries
2 large frozen strawberries
1 cup spinach leaves
1/2 cup milk of choice (dairy, coconut, soy, almond)
2 teaspoons protein powder (optional)
1 tablespoon of honey, or to taste
Add all of the ingredients to a blender, cover with the lid, and whirl until smooth. Add more milk if needed to reach the desired consistency and taste for sweetness, adjusting as necessary. Pour into two glasses and enjoy promptly.
Easy Spinach Pesto by Life is but a dish (serves 2)
6 Cups of spinach
2 cloves of garlic
2/3 cup of pine nuts
4 tablespoons of grated parmesan
1 teaspoon of salt & 2 pinches of black pepper
1 cup of olive oil
In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.
Saag Aloo (serves 6 as a side )
1kg Maris Piper potatoes, peeled and cut into 3cm pieces
2 tbsp extra virgin olive oil
2 tsp cumin seeds
2 tsp mustard seeds
1 onion, finely sliced
3 large garlic cloves, crushed
3cm piece ginger, finely chopped
1 tbsp tomato purée
1 tsp ground coriander
1 tsp hot chilli powder
½ tsp turmeric
250g bag spinach
1 red chilli, finely chopped (optional)
Simmer the potatoes for 10 mins or until tender. Drain and leave to steam-dry.
Meanwhile, heat the oil in a large, lidded pan over a medium-low heat. Add the cumin seeds and mustard seeds and fry for 1 min or until they start to sizzle. Add the onion; cover and cook for 10-15 mins until soft. Add the garlic, ginger, tomato purée, the remaining spices and 1 tbsp water. Cook, uncovered, over a low heat for 5-10 mins until softened. Add the potatoes and stir to coat.
Add a large handful of the spinach and 100ml boiling water; cover and cook for 2 mins or until the spinach wilts. Add the remaining spinach. Scatter with chopped chilli to serve, if you like.