Courier Cookbook Spinach all ways

Spinach used to be associated with the can of green stuff Popeye ate to get strong. Spinach has come a long way since then. Delicious, packed with nutrients and a favorite at any gathering. Try these when you are feeling the need for green.

SPINACH ARTICHOKE PASTA

Submitted by Madison Shaw

Adapted from the-girl-who-ate-everything.com

Ingredients:

1 tablespoon butter

2 cloves garlic, minced

1/4 teaspoon crushed red pepper

4 cups low-sodium chicken broth

2 cups heavy cream

1 lb. penne pasta

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

4 ounces cream cheese, softened

1 cup grated Parmesan cheese

4 cups fresh spinach leaves, chopped

6 ounces marinated artichokes, drained and chopped

Directions:

1. In a large deep skillet, melt the butter over medium heat. Add the garlic and red pepper and saute for 30 seconds.

2. Add the chicken broth, cream, pasta, salt, and pepper. Bring to a boil, cover, then simmer pasta at medium-low heat for 15-20 minutes stirring occasionally, until pasta is tender.

3. Stir in the cream cheese and Parmesan until cream cheese is melted and combined. Add the spinach and artichokes. Cook for just a few minutes until the spinach wilts down. The longer you simmer the sauce, the thicker it will be. When you take the pasta off the heat the sauce will thicken up more.

SLOW-COOKER SPINACH ARTICHOKE CHICKEN STEW

Submitted by Karen Sherlock

Adapted from cooking.nytimes.com by Sarah DiGregorio

Ingredients:

2 tablespoons unsalted butter

1 large yellow or red onion, finely chopped

Kosher salt and black pepper to taste

3 celery stalks, chopped

8 garlic cloves, smashed and chopped

2 to 2 ¼ pounds boneless, skinless chicken thighs

1 cup chicken stock

½ cup white wine

½ lemon, juiced (about 1 1/2 tablespoons)

1 teaspoon red pepper flakes

1 (10-ounce) package frozen cut spinach

1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)

½ cup plain yogurt

½ cup finely chopped fresh dill

4 to 6 scallions, thinly sliced (optional)

Grated Parmesan cheese (optional)

Directions:

1. In a large skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.

2. Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red pepper flakes, 1 teaspoon salt and a generous amount of black pepper. Mix well to combine. Cover and cook on low for 4 hours.

3. About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)

4. Add the plain yogurt and dill, and stir

5. Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan, if desired.

SPINACH SALAD WITH WARM BACON DRESSING

Submitted by Camryn Bell

"This salad is the best!!! The dressing is amazing."

Adapted from a recipe courtesy of Alton Brown on foodnetwork.com

Ingredients:

8 oz. fresh young spinach

2 large hard cooked eggs, sliced

8 pieces of chopped thick-sliced

3 Tbsp. red wine vinegar

1 tsp. Sugar

½ tsp. Dijon mustard

Kosher salt to taste

Freshly ground black pepper to taste

4 large sliced white mushrooms

1 small very thinly sliced red onion

Directions:

1. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

2.. Fry the bacon and drain on a paper towel. Reserve 3 tablespoons of the fat. Crumble the bacon and set aside.

4. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

5. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Top each serving with the sliced egg. Serve immediately.

Next week, we will take a look at meatballs. Beef, turkey, chicken, pork, or any combination are all fair game. Send your meatball recipes to [email protected] today!