3 Spinach Recipes Filled With Spicy Flavor

Come wintertime, it might be harder to convince yourself to stay healthy and load up on salad-y goodness when classics like lasagna, chicken pot pie, and roasted everything entice with their alluring claw. But these recipes, from Earthbound Farms and featuring Earthbound Farm’s Spicy Spinach, are sure to set the foundation for destination: gimme-some-seconds.

If you can’t get your hands on this mix, try swapping in plain spinach and adding mustard to your dressing or marinade for a nice kick. Read on for spicy spinach recipes, three totally different ways.

1. Spicy Spinach Salad with Masala Salmon

Spicy-Spinach-Salmon-Salad_400sq-embed

Source: Earthbound Farms

This recipe yields 2 servings as an entrée.

Ingredients:

Marinade

  • 1 tablespoon olive oil
  • ½ teaspoon garam masala (find it in the spices section of well-stocked markets)
  • 1 tablespoon lemon juice
  • ½ teaspoon ground coriander
  • 2 teaspoons tamari or soy sauce
  • 6 ounces wild salmon fillet, skin removed
  • 1 tablespoon vegetable oil (sunflower, organic canola or grape seed)

Dressing

  • 1 tablespoon sunflower oil
  • 1 teaspoon curry powder
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 2 tablespoons tamari sauce or soy sauce

Salad

  • 1 package Earthbound Farm Organic Spicy Spinach (4½ ounces)
  • ½ cup cooked quinoa
  • ½ cup thinly sliced red onion
  • ⅓ cup thinly sliced apple, unpeeled

Directions: Whisk all of the marinade ingredients together in a bowl large enough to hold the salmon fillet. Cover the bowl tightly, and marinate the salmon in the refrigerator, turning once, for at least 30 minutes. Heat cast iron skillet over high heat. Add the vegetable oil, then carefully place the marinated salmon in the pan. Reduce the heat to medium, and cook the salmon 4 minutes on each side.

Remove the fillet from the pan, and set aside to cool while you make the salad. Whisk together all of the dressing ingredients in the bottom of a large salad bowl. Add the greens, quinoa, red onion, and apple, and toss to coat. When it’s cool enough to handle, break the cooked salmon into pieces and add to the salad. Toss again very gently, just to coat the salmon. Divide the salad between 2 plates, and serve immediately.

2. Sweet Potatoes, Spicy Spinach, and Eggs

spinach and eggs

Source: Earthbound Farms

A combination of sweet and savory flavors, you’ll love enjoying this dish for breakfast. It yields 1 serving as an entrée and 2 as a side.

Ingredients:

  • 2 teaspoon unrefined coconut oil or ghee
  • 1 medium-large Earthbound Farm Organic Jewel or Garnet Yam (scrubbed and ends trimmed)
  • 3 handfuls Earthbound Farm Organic Spicy Spinach (about 2½ ounces, coarsely chopped)
  • 3 large eggs
  • Hard goat cheddar or Parmesan cheese (grated for topping, optional)
  • Salt and freshly ground black pepper, to taste

Directions: Cut the sweet potato with a julienne peeler, a spiral slicer, a food processor, or the large holes on a box grater. The aim is to get more substantial rather than very thin shreds. Heat your oil in a 9- to 10-inch cast iron skillet or oven-safe pan over medium heat. Once the oil is hot, place the sweet potato in the pan and season with salt and pepper. Cook, stirring frequently, until just tender, about 8 to 12 minutes. (Pan cooking time will vary, depending on the thickness of the potato shreds.)

While the sweet potato cooks, set a rack in the upper two-thirds of the oven and preheat the broiler on high. Once the sweet potato is just tender, add the Spicy Spinach and stir quickly for 30 to 60 seconds, until the greens barely begin to wilt. Spread the sweet potato and spinach mixture evenly in the pan, and make 3 wells for the eggs. Crack the eggs 1 at a time into each well. Let them cook, undisturbed, for about 2 to 3 minutes, until the white just starts to set and turn opaque.

Sprinkle the cheese over the top of the greens mixture, and place the pan under the broiler, watching closely, until eggs are cooked to your liking. (Alternately, keep the pan on the stove and cover; check the eggs every couple of minutes until they reach your preferred doneness.) Taste the mixture, and add salt and pepper to taste, if needed. To serve, hold the pan at an angle over a large plate or platter and slide the whole mixture out of the pan in one piece, assisting with a large spatula. Serve hot with additional cheese on the side, if you like.

Note: Old World yams and New World sweet potatoes are indeed different vegetables. In the U.S. today, the terms are often used interchangeably to describe popular varieties of red-skinned, orange-fleshed tubers with pointed ends. Earthbound Farm produces the Garnet and Jewel varieties, which are commonly called yams but are actually sweet potatoes. No matter what you call them, though, they’re delicious!

3. Spicy Spinach, Shrimp, and Grits

Source: Earthbound Farms

For this recipe, Earthbound Farm’s executive chef Sarah LaCasse combined spicy shrimp, grits, and shrimp, creating a warm, creamy, veggie-filled dish. It yields 4 servings.

Ingredients:

  • 2½ cups chicken or vegetable stock
  • ½ cup heavy cream
  • 3 tablespoons butter
  • 1 teaspoon chopped garlic
  • ¾ cup cornmeal grits
  • 2 cups packed Earthbound Farm Organic Spicy Spinach
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • ½ cup grated cheddar cheese
  • ½ pound medium raw, peeled shrimp (21/25 size, if available)
  • 2 slices bacon, cut into small pieces
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 teaspoon chopped garlic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon white wine
  • Salt and freshly ground black pepper, to taste

Directions: In a large pot, bring the stock, cream, butter, and garlic to a simmer over medium-low heat. Stir in the grits and continue cooking, stirring very frequently, 3 to 4 minutes.

Reduce the heat to low, and add the Spicy Spinach. Continue cooking, stirring occasionally, until all liquid is absorbed. Stir in the cheese, cayenne, and paprika. Cover and set aside to keep warm.

In a large skillet, heat the oil over medium heat. Add the bacon and shallot. Cook until the bacon is crisp, stirring frequently, about 6 minutes.

Add the garlic, shrimp, and Spicy Spinach. Increase the heat to medium-high, and stir the mixture frequently until the shrimp are halfway cooked, about 2 minutes. Add the lemon juice and white wine, and continue cooking until the shrimp are just turning opaque, about 1 minute more. Season with salt and pepper. At this point, the shrimp should be perfect and ready to eat.

To serve, spoon a quarter of the warm grits onto each plate or bowl, and top with a quarter of the shrimp mixture. Then pass the hot sauce!

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