Best 4 Spanish Spinach Recipes

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Embark on a culinary journey to the vibrant region of Spain with our authentic Spanish spinach recipes. Discover the delightful flavors and textures of this versatile vegetable transformed into an array of mouthwatering dishes. From the classic simplicity of Garlicky Spinach to the hearty comfort of Spanish Spinach with Chickpeas, these recipes showcase the diverse culinary traditions of Spain.

Unveil the secrets of preparing traditional Spanish spinach dishes, using fresh ingredients and simple techniques. Learn how to create a vibrant and flavorful Garlicky Spinach, sautéed with garlic, olive oil, and a hint of chili flakes. Experience the rustic charm of Spanish Spinach with Chickpeas, a hearty and flavorful stew combining spinach, chickpeas, chorizo, and pimentón.

Explore the unique flavors of Catalan Spinach with Raisins and Pine Nuts, a delightful combination of sweet and savory flavors. Discover the richness of Spinach and Manchego Cheese Croquettes, a delightful appetizer or snack featuring creamy Manchego cheese encased in a crispy fried coating.

Indulge in the classic simplicity of Spinach and Egg, a quick and easy breakfast or lunch option. Delight in the vibrant green hue and delicate flavor of Spinach and Feta Stuffed Mushrooms, a delightful appetizer or side dish.

With these diverse Spanish spinach recipes, you'll embark on a culinary adventure, savoring the authentic flavors of Spain from the comfort of your own kitchen.

Let's cook with our recipes!

SPANISH WHITE BEANS WITH SPINACH



Spanish White Beans with Spinach image

Provided by Ruth Cousineau

Categories     Bean     Side     Vegetarian     Quick & Easy     Dinner     Spinach     Healthy     Vegan     Potluck     Paprika     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 serving

Number Of Ingredients 8

1 large onion, coarsely chopped (2 cups)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1/2 teaspoon sweet smoked paprika (pimentón dulce)
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water
2 (10-ounces) bags spinach, tough stems removed

Steps:

  • Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
  • Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.

SPANISH SPINACH OMELETTE



Spanish Spinach Omelette image

Make and share this Spanish Spinach Omelette recipe from Food.com.

Provided by Sarah_Jayne

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

14 ounces spinach leaves
3 tablespoons olive oil
1 large onion, finely sliced
2 large potatoes, peeled and finely sliced
10 eggs

Steps:

  • Tip the spinach into a large colander and bring a kettleful of water to the boil.
  • Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
  • Heat grill/broiler to high.
  • Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
  • While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
  • Stir the spinach into the potatoes.
  • Pour in the eggs and cook, stirring occasionally, until nearly set.
  • Flash the omelette under the grill/broiler to set the top.
  • Ease the omelette on to a plate, then flip over back into the pan.
  • Finish cooking the omelette on the underside and turn out onto a board.
  • Serve cut into wedges.

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND SPINACH



SPANISH TORTILLA WITH ROASTED RED PEPPERS AND SPINACH image

Categories     Egg     Vegetarian     Low/No Sugar     Wheat/Gluten-Free     Dinner     Healthy

Yield 10-12 people

Number Of Ingredients 7

3 tbs Extra virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yello onion, finely chopped
1 1/4 lbs red potatos, unpeeled, cut into 1/2" cubes
1 1/2 packed cups (~4 oz) baby spinach
8 eggs, lightly beaten
Salt and black pepper to taste

Steps:

  • Heat 2 tbs oil in large nonstick or well-seasoned cast iron skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper. Stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture. Heat another 1/2 tbs oil over medium-high heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionnaly to prevent sticking, until eggs are set and bottom is brown, 12-14 minutes. Carefully invert onto a large plate. Heat remaining oil in skiller and slide tortilla back in, cooked side up. Cook about 5 minutes to goldenbrown. Transfer back to plate and let cool, at least 10 minutes. Slice into wedges and serve.

SPANISH SPINACH



Spanish Spinach image

Adapted from gourmet_recipes_from_around_the_world. Will be flush with spinach here in a few weeks so am looking forward to making this fresh from the garden! Planning to serve as breakfast/lunch with poached eggs (mmmm!) & as a side for roasted poultry & fish. Plan to add a bit of lemon when serving alongside fish.

Provided by Busters friend

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh spinach, about 4 bunches, rinsed, chopped (1 lb. frozen chopped spinach)
3 tablespoons olive oil
1 tablespoon smoked paprika (Spanish pimenton)
1/4 teaspoon salt
2/3 cup water
1/2 cup pine nuts, toasted

Steps:

  • Toast the pine nuts in a dry pan over medium heat, shaking every 30 seconds until they become fragrant & slightly golden. Do not burn by leaving unattended! Dump toasted nuts on a plate to cool.
  • If using frozen spinach, microwave 4 to 6 minutes on high with no additional water but do cover them. If using fresh spinach, place rinsed but not dried leaves in a large pan and cook, stirring until wilted, about 3 to 4 minutes. Drain.
  • Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton and cook, stirring about 2 minutes. Add spinach, salt and approximately 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through.

Tips:

  • Choose fresh, tender spinach: Wilted or yellowed spinach will not taste as good in this dish.
  • Wash the spinach thoroughly: This will remove any dirt or grit.
  • Use a large skillet or saucepan: This will give the spinach plenty of room to wilt.
  • Cook the spinach over medium-high heat: This will help it to wilt quickly and evenly.
  • Stir the spinach frequently: This will prevent it from sticking to the pan and burning.
  • Season the spinach to taste: Salt, pepper, garlic, and cumin are all classic seasonings for spinach.
  • Serve the spinach immediately: This is when it is at its best.

Conclusion:

Spanish spinach is a simple but delicious dish that can be enjoyed as a side dish or main course. It is packed with nutrients and is a good source of vitamins A, C, and K, as well as iron and fiber. This dish is also very versatile and can be easily customized to your liking. Try adding different seasonings, such as paprika or chili powder, or vegetables, such as bell peppers or mushrooms. You can also serve it with a variety of accompaniments, such as rice, potatoes, or bread.

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