You could even change up the veggies (kale would be great
in place of spinach), or add a protein.
Once you try this, a great variation is to use kale
in place of spinach.
Use thinly sliced kale, green chard, or collard greens
in place of spinach.
Do you think I could use cooked or steamed kale
in place of spinach?
I just added some extra tomato sauce and used kale
in place of spinach.
Since I had mixed greens on hand, I decided to use
that in place of the spinach.
Yes, shrimp works great in place of chicken in this recipe, and good to know that kale works well
in place of spinach, too!
There are also some people who may be very sensitive or intolerant of oxalates in any amount, and they should choose oxalate - free greens
in place of spinach.
Not exact matches
Then
place a
spinach leaf or two
in the middle, drizzle a teaspoon
of the mango mix onto this then top with a mix
of the vegetable strips.
To assemble,
place a layer
of the
spinach in the bottom
of a greased casserole dish.
Next, sauté the
spinach — simply
place it
in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon
of tahini.
Cook the
spinach by steaming it until it and then
place in a colander over a bowl and leave to drain
of water.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs
in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken
Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order
in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two
Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs
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Here's a topping idea that won me 1st
place in a local pizza contest: a little bit
of purchased alfredo sauce, sliced mushrooms sauteed with fresh thyme, caramelized sliced onions,
spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms
in some
of the bacon fat)....
- To assemble,
place large handfuls
of spinach in individual serving bowls.
Reset 3:
spinach, romaine, kale, celery, cucumber, green apple, ginger This third juice
of the day was identical to the first, except with ginger
in place of lemon.
Place the
spinach leaves
in a large, roomy bowl and drizzle a bit
of olive oil over the top — not too much, less than a tablespoon.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs
in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken
Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order
in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two
Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
I
place a cup
of arugula and a cup
of baby
spinach in a large bowl.
Feel free to swap the cherry tomatoes, peas, or other family - favourite veggies for the
spinach, and don't hesitate to use leftover beef, pork, or cooked bacon
in place of the chicken.
Basically, it is exactly the same, but uses all kinds
of roasted veggies
in place of (or
in addition to) the
spinach (or kale - yum!).
I love your idea
of using broth
in place of the cream to lighten things up a bit and bring out the flavor
of the
spinach, perfect for a midweek meal.
Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash
of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two
Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order
in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love
of Food Reuben Sliders with Homemade Russian Dressing by A Dish
of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
for the wraps, finely slice some halloumi and fry
in a hot dry frying pan until golden, smear some garlic sauce over the tortilla,
place on a handful
of fresh
spinach followed by the golden halloumi and roll up like a burrito (ends folded
in), cut
in half and serve.
Place the Strong Roots
spinach bites and garlic sweet potatoes on a tray and bake them
in the oven for To make the tofu scramble heat up 1 tablespoon
of olive oil and add the finely sliced onion.
You can also use frozen
spinach in place of the fresh (you'll need 15 - 20 ounces), just make sure it's well drained and you've squeezed out any excess moisture.
Once sweet potato is cooked through, prepare your Buddha Bowl by
placing your rice
in the bottom
of a bowl and then topping with the sweet potato, chickpeas,
spinach, red cabbage and avocado.
To assemble the tacos
place a small handful
of spinach in each tortilla, top with large spoonsful
of the sweet potatoes and chickpeas followed by the chopped tomatoes, lime yogurt and cilantro.
Spoon abut 1/4 -1 / 3 cup
of the
Spinach - Bean Dip into an elongated mound in the center of a tortilla (I used spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the bakin
Spinach - Bean Dip into an elongated mound
in the center
of a tortilla (I used
spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the bakin
spinach wraps), fold one side over, fold
in the ends and roll up,
placing seam side down
in the baking dish.
Spinach could be used
in place of the silverbeet (chard) I've used here, but do try your best to obtain organically grown greens where ever possible.
******
In place of the chopped frozen
spinach, you could use any chopped frozen greens or cooked and drained fresh greens.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs
in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken
Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order
in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two
Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
Place the rice in a bowl, then place tofu, carrots, daikon, mango, nori, cucumber, mushroom, kimchi, spinach, sprouts in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop of Gochujang s
Place the rice
in a bowl, then
place tofu, carrots, daikon, mango, nori, cucumber, mushroom, kimchi, spinach, sprouts in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop of Gochujang s
place tofu, carrots, daikon, mango, nori, cucumber, mushroom, kimchi,
spinach, sprouts
in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop
of Gochujang sauce.
Spoon the
spinach mixture into the pockets
of the pork chops and
place in the casserole dish (if you can, stand them up on the thick flat side so the filling is at the top).
If you prefer, you could use
spinach in place of the kale, and garnish it with some lightly toasted pumpkin seeds or other nuts
in place of the pine nuts.
Place the artichoke mixture down the middle on top
of the
spinach mixture
in a long sausage shape.
For each dish,
place a potato cake
in the center
of a plate, top with sauteed
spinach, and a lobster tail.
Chard takes the
place of spinach in this riff on a classic steakhouse combo.
Embrace the versatility
of this dish by playing around with the vegetable make - up by adding cubed winter squash, swapping chicories for the cabbage, using stock
in place of the water, or stirring
in blanched hearty greens or
spinach at the end, for example.
Drain well, either by pressing on it
in a colander or by
placing the
spinach inside a clean kitchen towel, and squeezing hard to get rid
of as much water as you humanly can.
Stuff each pasta shell with a generous amount
of the
spinach and ricotta mixture, and
place in the baking dish.
Try
spinach in place of arugula and pine nuts instead
of walnuts.
This BLT and Avocado Quinoa Salad with Maple Vinaigrette definitely takes things up several notches on the nutrition level, with the addition
of protein and fiber - rich quinoa, baby
spinach in place of the iceberg lettuce, heart - healthy -LCB- and delicious! -RCB-
Place the
spinach in the bowl
of a food processor and pulse for a few seconds.
I used
spinach in place of the greens as I think any greens would do.
I add more chickpeas, and use another green such as baby kale,
spinach, or arugula
in place of mustard greens (not a big fan
of mustard greens), and since we like greens I often add more than the recipe calls for.
Spoon out 1/2 cup
of the
spinach and
place in a small bowl.
Place the
spinach in a small pan over a medium heat along with 1 teaspoon
of water, then cover and cook for 3 minutes or until wilted.
Place 1 tortilla
in the pan and fill with half
of the
spinach artichoke mixture and an additional 1/2 cup
of baby
spinach - making sure to keep mixture on one half
of the tortilla.
In this recipe, sacha inchi nuts take the traditional place of pine nuts in a delicious, slightly peppery winter pesto, made with baby spinach and arugul
In this recipe, sacha inchi nuts take the traditional
place of pine nuts
in a delicious, slightly peppery winter pesto, made with baby spinach and arugul
in a delicious, slightly peppery winter pesto, made with baby
spinach and arugula.