Spanish Spinach Recipes

SPANISH SPINACH OMELETTE

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 liquid out of the spinach and set aside.
• Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins 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, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill 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.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

CATALAN SPINACH (ESPINACAS A LA CATALANA)

Steps:

• Gather the ingredients.
• Wash the spinach thoroughly under cold running water to remove all sand and debris.
• Trim off the stems.
• Steam the spinach for only 2 to 3 minutes.
• Remove from pan immediately and allow to drain thoroughly.
• Peel and slice the garlic.
• Pour a few tablespoons of olive oil to cover the bottom of a large frying pan .
• Heat pan on medium and sauté garlic for 1 to 2 minutes.
• Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
• Add the drained spinach to the pan and mix well, coating with oil.
• Salt to taste.
• Lightly toast the slices of bread, cut in quarters, and serve on the side of the plate.

SPANISH SPINACH AND CHICKPEAS - ESPINACAS CON GARBANZOS

Steps:

• Rinse 1 cup of jarred chickpeas under cold running water, shake off any excess water and set aside, reserve 2 cups of tightly packed bagged spinach, reserve 1/2 cup of canned tomato puree, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
• Heat a medium sized non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the sliced garlic and diced onions and mix with the oil, about 4 minutes later and the onions and garlic have developed a light golden color season with a generous 1/4 teapsoon of cumin, a generous 1/4 teaspoon of smoked paprika and mix everything together, then add the 1/2 cup of tomato puree, season with sea salt, freshly cracked black pepper and a pinch of white sugar and mix everything together, about 2 minutes later add the 2 cups of tightly packed bagged spinach, place a lid on the pan and lower the fire to a LOW heat
• Two minutes after adding the lid to the pan remove it, then add the 1 cup of chickpeas, season again with sea salt and freshly cracked black pepper and mix everything together until well combined, cook for about 4 minutes and then transfer the mixture into a shallow bowl
• Enjoy!

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

SPANISH SPINACH

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.

SPANISH CHICKPEA AND SPINACH STEW

Steps:

• Heat up the oil in a large frying pan (ideally with a lid). Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
• Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
• Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
• Add tomato paste to the pan and stir it into the onion and garlic mixture.
• Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan, salt and half of the sugar. Let the sauce thicken by simmering it on a low heat with no lid on. Give the sauce a good stir from time to time.
• Once the sauce thickens, taste it and season with some black pepper and more sugar if needed. I used 3 tsp of sugar in this recipe as my tomatoes were quite tangy, but you may not need as much.
• Stir in cooked chickpeas and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam. If you are not in a rush, you can gently pan-fry the spinach in a little olive oil and garlic separately and then add it to the dish, but that's optional.
• Serve over rice, sprinkled with toasted almonds and fresh parsley.

SPANISH WHITE BEANS WITH SPINACH

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.