Spinach Recipes

Recipe: Spinach and Sausage Lentil Soup(PDF, 281KB)

Servings: 9 (1 cup per servins)

Source: Johnson County K-State Research and Extension

A great chilly weather staple that combines multiple affordable ingredients for flavor and ease. A great dish when you need to feed a crowd, and is a great source for plant-based protein and fiber. To reduce the sodium in this recipe, use unsalted chicken broth or bone broth.

Ingredients

1 pound ground pork or turkey sausage
1 small onion, diced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup dried brown lentils, rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups reduced-sodium chicken broth
1 cup water
1 (14.5 ounce) can fire-roasted diced
tomatoes, undrained
6 cups fresh baby spinach (about 4 ounces)
Crumbled goat or feta cheese, optional

Directions

1. In a large stockpot, break up the sausage into crumbles and cook over medium heat about 5-7 minutes, until no longer pink. Add onion, garlic, and red pepper flakes and cook for another minute. Drain any remaining grease by carefully blotting it from the pan with a paper towel.

2. Add lentils, beans, broth, and water, and bring to a boil. Reduce heat to simmer, covered, until lentils are tender, about 30 minutes. Stir in canned tomatoes and heat through.

3. Remove from heat and stir in spinach until wilted.

4. Top with crumbled feta or goat cheese if desired.

5. Refrigerate leftovers in airtight shallow containers within 2 hours.

Recipe: Antipasto Chickpea Salad(PDF, 278KB)

Servings: 10 servings (1 cup per serving)

Source: Adapted from Lena Abraham from Delish Test Kitchen by Extension Master Food Volunteers

A flavorful side dish with beneficial chickpeas that can easily become a meal in itself. Adding Dijon mustard to the red wine vinaigrette gives a creamy taste and consistency, adding a welcome punch. If making as a meal, add spinach when ready to eat to decrease wilting.

Ingredients

Dressing

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon Italian seasoning
1 clove garlic, minced
1 tablespoon Dijon mustard
Red pepper flakes (to taste)
1/4 teaspoon Kosher salt
Fresh ground black pepper

Salad

2 (15 ounce) cans chickpeas, drained and rinsed
1 cup artichoke hearts, drained, rinsed, and quartered
4 cups packed baby spinach
8 ounces fresh mozzarella pearl balls
1/2 cup grape tomatoes, halved
4 ounces salami, quartered
1/4 cup sliced black olives
1/4 cup sliced pepperoncini peppers
1/4 red onion, thinly sliced

Directions

1. In a large bowl, whisk oil, vinegar, Italian seasoning, garlic, and mustard together.

2. Season to taste with red pepper flakes, salt, and pepper.

3. Combine all salad ingredients in a bowl, mixing well to coat with dressing.

4. Add additional salt and pepper to taste.

5. Refrigerate any leftovers in an airtight container within 2 hours.