Spinach is packed with iron, Vitamin A and C, folic acid and magnesium. It contains more protein than most other vegetables and is extraordinarily rich in carotenoids. (Including beta-carotene and lutein.)
Spinach Types
Savoy: Is dark green colour in colour. Has crinkly, curly leaves and a springy texture.
Flat/smooth-leaf: Has unwrinkled, spade-shaped leaves and is dark green in colour.
Semi Savoy: Leaves are slightly crinkled and is dark green in colour.
So make Popeye proud and try these tastefully spinach filled recipes!
RECIPES
(All recipes from http://www.allrecipes.com)
Spinach, Mushroom and Ricotta Fettuccine
1 (16 ounce) package spinach
fettuccine pasta
1 teaspoon butter
3 cups mushrooms
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) container ricotta cheese
1 lemon, juiced
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender.
Stir in spinach and cook until thawed and tender.
Remove from heat and stir in ricotta cheese; mix well.
To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.
Serves 4
Spinach Veggie Casserole
1 3/4 cups water
3/4 cup white rice
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded Swiss cheese
salt and pepper to taste
1 teaspoon hot pepper sauce
2(10 ounce)packages frozen chopped spinach, thawed and drained
2 tablespoons vegetable oil
1 onion chopped
2 cloves garlic
1 red bell pepper, chopped
1 (15 ounce) can white corn, drained
1/2 cup dried bread crumbs, seasoned
2 tablespoons butter, diced
Combine water and rice in a small saucepan, and bring to a boil.
Cover, reduce heat, and simmer for 20 minutes.
Melt 3 tablespoons butter in a large saucepan over medium heat.
Mix flour into the butter slowly, stirring constantly.
Whisk in milk a small amount at time until smooth.
Cook over a medium heat until thickened, stirring constantly.
Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts.
Stir in spinach.
Meanwhile, heat oil in a skillet over medium heat.
Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
Preheat oven to 350 degrees F (175 degrees C).
In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture.
Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.
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