Best 20 Spicy Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Spinach**, scientifically known as *Spinacia oleracea*, is a leafy green vegetable that offers myriad health benefits and culinary versatility. Renowned for its nutritional richness, spinach packs a punch of essential vitamins, minerals, and antioxidants. It’s a powerhouse of vitamins A, C, and K, providing exceptional support to your vision, immune system, and bone health. Additionally, it's loaded with folate, magnesium, and dietary fiber, making it a heart-friendly choice.

In the realm of culinary delights, spinach shines as a versatile ingredient. Whether you prefer it fresh, frozen, or canned, spinach seamlessly blends into various cuisines worldwide. From salads and soups to stir-fries and curries, its mild flavor and tender texture make it an ideal complement. And for those seeking a spicy kick, this article presents an enticing collection of recipes that transform ordinary spinach into an extraordinary culinary adventure.

**Spicy Spinach Recipes:**

1. **Spinach and Feta Stuffed Mushrooms:** This delightful appetizer combines the earthy flavor of spinach with tangy feta cheese, nestled in savory mushroom caps.

2. **Sautéed Spinach with Garlic and Lemon:** A classic side dish elevated with aromatic garlic and a hint of citrusy lemon, perfect for any meal.

3. **Creamy Spinach and Artichoke Dip:** A rich and indulgent dip featuring spinach, artichoke hearts, and a creamy cheese sauce that's perfect for parties or gatherings.

4. **Spinach and Chickpea Curry:** A flavorful and protein-packed curry that combines spinach, chickpeas, and a blend of aromatic Indian spices.

5. **Spicy Spinach Dal:** A hearty and comforting dish made with spinach, lentils, and a medley of Indian spices, sure to warm you up on a chilly day.

6. **Spinach and Goat Cheese Quesadillas:** A delightful fusion of Mexican and Mediterranean flavors, featuring spinach, goat cheese, and a touch of spice.

7. **Spinach and Bacon Salad:** A classic combination of fresh spinach, crispy bacon, and a tangy dressing that makes for a quick and satisfying salad.

8. **Spinach and Sweet Potato Stir-Fry:** A colorful and healthy stir-fry that combines spinach with sweet potatoes and a savory sauce.

9. **Spinach and Shrimp Scampi:** A seafood delight that features succulent shrimp, spinach, and a creamy scampi sauce.

10. **Spinach and Ricotta Pasta:** A delicious and easy-to-make pasta dish featuring spinach, ricotta cheese, and a touch of nutmeg.

With these recipes, you're sure to find new and exciting ways to savor the goodness of spinach, transforming it from a mere leafy green into a culinary masterpiece.

Let's cook with our recipes!

SPICY MANDARIN SPINACH SALAD



Spicy Mandarin Spinach Salad image

Between the sweetness of the mandarin oranges and the cayenne-spiced pecans, flavor explodes in each bite of this salad. Top it off with Chinese five spice mustard dressing to really make your taste buds happy.

Provided by MissaLissa

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 3

Number Of Ingredients 13

1 cup mandarin oranges, drained with liquid reserved
2 tablespoons canola oil
2 tablespoons olive oil
1 tablespoon Dusseldorf-style German mustard
⅛ teaspoon ground cloves
⅛ teaspoon Chinese five-spice powder
1 tablespoon butter
½ cup pecan halves
½ teaspoon white sugar
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
3 cups fresh spinach leaves
2 green onions, chopped

Steps:

  • Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
  • Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
  • Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 14.4 g, Cholesterol 10.2 mg, Fat 35.4 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 116.4 mg, Sugar 9.1 g

ARTICHOKE, SPINACH, AND PROSCIUTTO FLATBREADS WITH SPICY HONEY



Artichoke, Spinach, and Prosciutto Flatbreads with Spicy Honey image

Spicy honey lends a little kick to these crispy flatbreads. With frozen artichokes, spinach, and pizza dough on hand, you can make them any night of the week.

Provided by Mindy Fox

Categories     Flat Bread     Artichoke     Prosciutto     Honey     Spinach     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 tablespoons finely chopped flat-leaf parsley
1 (10-ounce) package frozen spinach, thawed
1 (9-ounce) package frozen artichoke hearts, thawed
Kosher salt, freshly ground black pepper
2 tablespoons finely grated lemon zest
Cornmeal (for pans)
1 pound frozen pizza dough, thawed
All-purpose flour (for surface)
1/2 pound Parmesan cheese, grated on the large holes of a box grater (about 2 cups), divided
3 tablespoons honey
1 1/2 teaspoons red pepper flakes
2 ounces thinly sliced prosciutto

Steps:

  • Position racks in middle and upper third of oven and preheat to 475ºF.
  • Heat oil in large heavy skillet over medium. Add garlic and parsley and cook, stirring, 30 seconds. Add spinach and artichokes, toss to coat, and cook, covered, until artichokes are tender, 10-12 minutes. Uncover and simmer, stirring occasionally, until juices thicken, about 2 minutes. Season with 1/2 tsp. salt and a pinch of black pepper. Remove from heat and stir in lemon zest.
  • Sprinkle 2 rimless baking sheets with cornmeal. Roll out half of the dough on floured surface to a 12x7" oval. Transfer to baking sheet. Repeat with remaining dough.
  • Sprinkle each round with 1/2 cup Parmesan, then top evenly with artichoke and spinach mixture. Top with remaining 1 cup Parmesan and season with a pinch of salt and black pepper. Bake, rotating sheets halfway through, until crust is golden brown, 20-22 minutes.
  • Meanwhile, combine honey and red pepper flakes in a small bowl.
  • Remove flatbreads from oven. Top with prosciutto and drizzle with spicy honey. Cut flatbreads into wedges and serve.

SPICY SPINACH ARTICHOKE DIP



Spicy Spinach Artichoke Dip image

Spinach dip just teamed up with caramelized onions, bacon and chili garlic sauce for a sexy makeover that takes this dip from classic to fantastic!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 16

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach
2 slices bacon, chopped
2 cups thinly sliced sweet onions
1 serrano chile, seeded, finely chopped (about 1 tablespoon)
1 package (8 oz) cream cheese, softened
1/4 cup chili garlic sauce
1/2 cup sour cream
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1/3 cup shredded Parmesan cheese
Crackers, crostini or vegetables, as desired

Steps:

  • Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
  • Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
  • Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
  • Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 4 g, TransFat 0 g

SPICY BAKED TOFU AND SPINACH WRAP



Spicy Baked Tofu and Spinach Wrap image

Fast and easy. As a college student, I love being able to whip up my own spicy wraps that are relatively healthy and don't break my budget. And it has fewer calories than five wings! Dip wraps in ranch dressing, if desired.

Provided by Jessica Shiotelis

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
1 (12 ounce) package extra-firm tofu, cut into cubes
4 slices Swiss cheese
4 honey-wheat tortillas
5 Campari tomatoes, sliced
1 cup fresh spinach, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  • Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
  • Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
  • Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
  • Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
  • Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 48.7 g, Cholesterol 26.1 mg, Fat 15.3 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 2261.1 mg, Sugar 5.6 g

HOT SPINACH BALLS & SPICY MUSTARD SAUCE



Hot Spinach Balls & Spicy Mustard Sauce image

This is an easy recipe...people who hate spinach...love this dish....I'm always asked for this recipe...MOST IMPORTANT! SPINACH MUST BE VERY WELL DRAINED...ALL LIQUID MUST BE SQUEEZED OUT OF SPINACH!

Provided by Baby Kato

Categories     < 60 Mins

Time 35m

Yield 32 serving(s)

Number Of Ingredients 15

1/3-1/2 cup dry mustard
1/2 cup white vinegar
1/2 cup sugar
1 egg yolk
1 (20 ounce) package frozen spinach, well drained (no liquid left in spinach)
3 cups packaged seasoned stuffing mix (I use Pepperidge Farm Stuffing)
1 cup parmesan cheese, freshly grated
6 eggs, small, beaten
3/4 cup soft butter
1 tablespoon garlic salt
1/2 teaspoon Accent seasoning (optional)
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 grated small onion
1 -1 1/2 teaspoon hot sauce (optional)

Steps:

  • Mustard Sauce:.
  • To make the spicy russian mustard sauce combine the dry mustard and vinegar in a small bowl.
  • Cover and let stand at room temperature overnight.
  • Next day, in a small pan, combine the mustard vinegar mixture, sugar and egg yolk and simmer over low heat.
  • Cover and store in fridge for up to 1 month.
  • When ready to use this delicious spicy mustard serve it at room temperature.
  • Spinach Balls:
  • (MOST IMPORTANT) Please make sure that the spinach is very well drained, there should be no liquid left in the spinach at all.
  • Next combine all the ingredients into a large bowl and mix well.
  • Then roll the spinach mixture into balls.
  • Place the spinach balls on a cookie sheet and freeze until solid.
  • Once the spinach balls are frozen place in a freezer bag and keep frozen until needed.
  • Bake frozen in a 350 degree oven for 15 - 25 minutes.
  • Please check the spinach balls after 15 minutes as all ovens vary.
  • The balls should be firm when touched, cook longer if necessary.

SPICY CHICKPEA AND SPINACH CURRY



Spicy Chickpea and Spinach Curry image

Provided by Melissa Clark

Categories     Slow Cooker     Vegetarian     Dinner     Lunch     Spinach     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped
*Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.
Special Equipment
Slow cooker

Steps:

  • In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
  • Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

SPICY SHRIMP AND SPINACH FETTUCINI ALFREDO



Spicy Shrimp and Spinach Fettucini Alfredo image

Make and share this Spicy Shrimp and Spinach Fettucini Alfredo recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb fettuccine
1 lb shrimp
6 tablespoons butter, divided
4 garlic cloves, minced
1 1/2 cups half-and-half
1 1/3 cups parmesan cheese, grated
1 tablespoon flour
1 (16 ounce) box frozen chopped spinach, thawed and drained
cajun seasoning
1/2 teaspoon fresh ground pepper (approximately)

Steps:

  • Heat the water for the pasta.
  • Rinse, peel, and devein your shrimp.
  • Sprinkle the shrimp with Cajun seasoning and set aside.
  • In a small bowl stir together the flour and grated parmesan.
  • Add your pasta to the boiling water.
  • Heat 4TBSP of butter in one skillet over medium heat, add four cloves of minced garlic and sautee for a minute.
  • Add drained spinach and stir often until heated through.
  • While the spinach is heating, melt 2TBSP butter in a second skillet over medium to medium high heat. Watch this pan carefully you do not want to burn the butter.
  • Stir 1 1/2 cups half and half into the spinach.
  • Slowly sprinkle in the parmesan/flour combination stirring well.
  • Reduce heat to low, season with pepper and stir occasionally.
  • Add shrimp to the butter in the second skillet, reduce heat to medium and stir. The shrimp will cook quickly and it is important to remove them from the heat as soon as they are pink and the flesh is no longer translucent. If the shimp is overcooked it will become rubbery.
  • Drain the pasta.
  • To give your plates a professional look, scoop a serving of fettucini into the center of the plate and with tongs give the whole bunch a twist. This brings the noodles into a nice pile.
  • Scoop a ladlefull of sauce over the noodles and arrange the shrimp on top.

GINA'S SPICY CREAMED SPINACH



Gina's Spicy Creamed Spinach image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

3 bunches fresh spinach, washed well, rough stems removed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, chopped
3 cloves garlic, chopped
1 1/2 teaspoons red pepper flakes
3/4 cup heavy whipping cream
1/4 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.
  • Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.

FRESH SPINACH SALAD WITH SPICY TUNA



Fresh Spinach Salad With Spicy Tuna image

Make and share this Fresh Spinach Salad With Spicy Tuna recipe from Food.com.

Provided by Larawithoutau

Categories     Lunch/Snacks

Time 4m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 7

1 (5 ounce) can light chunk tuna in water, drained
1/2 tablespoon mayonnaise
1 tablespoon hot pepper relish
2 teaspoons monterey jack pepper cheese, shredded
2 cups baby spinach leaves, washed & torn
1/2 tablespoon red onion, diced
1 slice crisp bacon, crumbled

Steps:

  • Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon.

SPICY QUINOA AND SPINACH PULAO (PILAF)



Spicy Quinoa and Spinach Pulao (Pilaf) image

This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!

Provided by charisma

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
1 teaspoon cumin seeds (jeera)
2 teaspoons minced garlic
1 ½ teaspoons ground cumin (jeera)
1 ½ teaspoons ground coriander (dhana)
1 ½ teaspoons chile powder
1 teaspoon minced ginger
¾ teaspoon minced Thai chile pepper
¼ teaspoon pav bhaji masala
¼ teaspoon ground turmeric (haldi)
1 yellow onion, diced
1 ½ vine-ripened tomatoes, diced
4 cups finely chopped fresh spinach
3 cups water
1 ½ cups uncooked quinoa
1 cup chopped fresh cilantro, or to taste
1 lemon, cut into wedges

Steps:

  • Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
  • Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.

Nutrition Facts : Calories 354 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 4.2 g

SPICY CHICKPEAS AND SPINACH



Spicy Chickpeas and Spinach image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.

Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams

SPICY SPINACH AND COCONUT SOUP



Spicy Spinach and Coconut Soup image

Slightly spiced spinach and coconut soup recipe flavored with cumin, turmeric and ginger. Easy to make and very flavorful... A must-try! Original recipe here: http://frenchcookingfordummies.com/2009/spinach-and-coconut-soup/

Provided by French Cooking for

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/8 lbs fresh spinach
2 1/4 cups vegetable stock
2 1/4 cups coconut milk
2 garlic cloves
1 onion
1/2 lemon
1/2 red scotch bonnet chili pepper
2 tablespoons olive oil
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
4 tablespoons grated coconut
salt

Steps:

  • Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
  • Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
  • Take seeds off chili pepper and finely chop it.
  • Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
  • Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
  • Preheat oven on broiler setting.
  • Add spinach and leave them for 3 minutes or until they wither.
  • Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
  • Squeeze lemon, add to soup and season with salt.
  • Grill grated coconut for 2 minutes in the oven.
  • Serve in individual bowls and decorate with grilled coconut.

SPICY SWISS CHARD OR SPINACH



Spicy Swiss Chard or Spinach image

From Food Network's Big Daddy's House with Aaron McCarty(winner of The Next Food Network Star), this is yummy and pairs well with Lemon Pepper Orzo and Blackened Salmon with Blue Cheese Sauce.

Provided by Sharon123

Categories     Spinach

Time 15m

Yield 2-3

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 pinch red pepper flakes
2 garlic cloves, minced
1 bunch swiss chard, stems removed and leaves chopped into thin strips (or 2 bunches spinach)
splash white wine (or wine vinegar)
1 tablespoon sugar
salt

Steps:

  • In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown(watch carefully, don't let it burn!).
  • Add the chard or spinach and toss quickly.
  • Stir in a splash of white wine.
  • Cook and toss until liquid evaporates and greens are wilted.
  • Add the sugar, season with salt and serve. Enjoy!

SPICY SPINACH MUSHROOM ENCHILADAS



Spicy Spinach Mushroom Enchiladas image

Make and share this Spicy Spinach Mushroom Enchiladas recipe from Food.com.

Provided by elastigirl

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 portabella mushroom caps, diced
2 large white mushrooms, diced
4 cups fresh spinach, chopped
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt, to taste
crushed red pepper flakes, to taste
2 cups red enchilada sauce
3 cups reduced-fat cheddar cheese
12 corn tortillas

Steps:

  • Preheat oven to 350 degrees.
  • Spray a large skillet with nonstick cooking spray and heat over medium heat.
  • Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
  • Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
  • Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
  • Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
  • Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
  • Bake uncovered at 350 degrees for 15-20 minutes.
  • Serve with sour cream and salsa.

SPICY BLACK BEAN SPINACH SALAD



Spicy Black Bean Spinach Salad image

Make and share this Spicy Black Bean Spinach Salad recipe from Food.com.

Provided by katie in the UP

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black beans, rinsed
6 cups fresh spinach, cleaned and dry
1/2 cup chopped sun-dried tomato
1 large shallot, chopped
3 tablespoons key lime juice
1 teaspoon key lime zest
6 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons pine nuts, toasted

Steps:

  • Heat in a large skillet, 2 tbls olive oil.
  • Add shallots and cook until translucent.
  • Add spinach (2 cups at a time) until just wilted.
  • Once spinach is wilted add tomatoes, salt, cayenne pepper and black beans.
  • Remove from heat and place in serving bowl.
  • Mix 4 tbs olive oil and 3 tbls of lime juice and zest in a small mixing bowl.
  • Pour on spinach mixture and toss.
  • Sprinkle with pine nuts.
  • Serve at room temperature.

ALASKAN SPICY SPINACH DIP



Alaskan Spicy Spinach Dip image

Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.

Provided by Sheryl Kerbow

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 50m

Yield 12

Number Of Ingredients 6

2 pounds pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
½ cup diced red bell pepper
3 cups spinach, rinsed and chopped

Steps:

  • Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

Nutrition Facts : Calories 360 calories, Carbohydrate 6.5 g, Cholesterol 96.1 mg, Fat 29.1 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 16.4 g, Sodium 483.6 mg, Sugar 1.1 g

TOFU AND SPINACH SALAD SPICY MISO DRESSING



Tofu and Spinach Salad Spicy Miso Dressing image

Provided by Ming Tsai

Categories     appetizer

Number Of Ingredients 13

1/4 cup rice wine vinegar
1 tablespoon thin soy sauce
2 tablespoons light miso paste
1 tablespoon sambal oelek
1/2 tablespoon sugar
2 tablespoons chopped gari (pickled ginger) Save 4 pieces for garnish.
1 teaspoon sesame oil
1/2 cup canola oil
1/2 cup chopped scallion greens
Salt and white pepper to taste
3 cups spinach chiffonade
1 package soft tofu (homemade or store bought), cut into 1/4- inch slices
1 tablespoon toasted sesame seeds for garnish

Steps:

  • In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
  • Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.

SPICY SPINACH



Spicy Spinach image

A cheesy, spicy spinach good for both dipping and as a side. My family and friends beg for it!

Provided by Jaymie Tara

Categories     Side Dish     Casseroles     Spinach Casserole

Time 25m

Yield 8

Number Of Ingredients 3

5 ounces Pepper Jack cheese, shredded
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart casserole dish combine cheese, spinach and milk.
  • Bake in preheated oven for 15 to 20 minutes, stirring occasionally.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 2.5 g, Cholesterol 19.6 mg, Fat 6.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 137.2 mg, Sugar 0.6 g

HEALTHY/SPICY BARBECUE BAKED BEANS AND SPINACH



Healthy/Spicy Barbecue Baked Beans and Spinach image

I originally got this recipe from Eating Well magazine. It was a baked beans and sausage dish. We were making bbq chicken on the grill, so I figured why not try it without the sausage. My bf said it was way better than the original recipe, so I thought I should post it. Feel free to experiment with the beans. I have made it with white kidneys beans and it is still yummy. If you are watching your weight this is a great, easy to prepare side dish for the summer months! Note: Make sure to rinse the beans it will cut down the sodium in this dish, so don't be afraid of the nutrition facts. I don't think recipezaar takes into account rinsing the beans when it figures the nutrition information.

Provided by sbera007

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
12 ounces fresh spinach (stems removed and chopped)
1 garlic clove (minced)
1 fresh jalapeno (chopped)
4 slices center-cut bacon (cooked and crumbled)
1/2 cup barbecue sauce
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
1/4 teaspoon pepper
2 (15 ounce) cans great northern beans (drained and rinsed)

Steps:

  • Heat olive oil on medium high heat in a deep skillet or large sauce pan.
  • Add spinach, garlic and jalapeno and cook until spinach is wilted (3-4 minutes).
  • Meanwhile, whisk together sauce, water, paste, molasses, salt and pepper.
  • Add sauce, bacon, and beans to pan.
  • Cover. Reduce heat to low and simmer for ten to fifteen minutes.

Nutrition Facts : Calories 265.4, Fat 10.2, SaturatedFat 2.8, Cholesterol 10.3, Sodium 439.8, Carbohydrate 32.2, Fiber 9.7, Sugar 3.7, Protein 13.4

HOT AND SPICY SPINACH ARTICHOKE DIP



Hot and Spicy Spinach Artichoke Dip image

A party favorite especially for those that like the heat. Serve with tortilla chips or crackers.

Provided by Ben&Alexmom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 30m

Yield 12

Number Of Ingredients 8

2 cups shredded Italian cheese blend
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup sour cream
1 (3 ounce) package cream cheese, softened
10 slices canned jalapeno pepper, finely chopped
2 cloves garlic, minced
½ teaspoon crushed red pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix together the Italian cheese blend, artichoke hearts, spinach, sour cream, cream cheese, jalapeno pepper, garlic, and crushed red pepper in a bowl until well blended.
  • Spread the dip into the prepared baking dish.
  • Bake in the preheated oven until the cheese has melted and is bubbly, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 4.8 g, Cholesterol 26.8 mg, Fat 9.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 383.8 mg, Sugar 0.3 g

Tips:

  • Use fresh, baby spinach: Baby spinach has a more tender texture and milder flavor than mature spinach, making it ideal for this recipe.
  • Wash the spinach thoroughly:Spinach can harbor grit and dirt, so be sure to wash it thoroughly before using.
  • Don't overcook the spinach:Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will become wilted and slimy.
  • Use a large skillet:A large skillet will help to prevent the spinach from overcrowding and steaming instead of sautéing.
  • Season the spinach to taste:Feel free to adjust the amount of salt, pepper, and red pepper flakes to suit your taste.
  • Serve the spinach immediately:Spinach is best served immediately after cooking, while it is still hot and flavorful.

Conclusion:

This spicy spinach recipe is a quick, easy, and delicious way to get your daily dose of greens. It's a great side dish for any meal, or it can be used as a filling for tacos, burritos, or quesadillas. With its vibrant color and bold flavor, this spinach dish is sure to be a hit with everyone at the table.

Related Topics