Eat Your Vegetables: Best Spinach Recipes

It’s a lot of fun to find out how many unofficially official holidays there. There’s something for everybody. What’s great about spinach is that there’s no shortage of recipes. Everybody has one tucked away, like I do in Kathey Jo’s Kitchen. It can be used in everything from casseroles, omelets, salads, soups, and much more. It can be eaten raw or cooked. I’ve shared a couple of great recipes to enjoy spinach today. What’s your favorite way to enjoy spinach? Let your friends at Kathey Jo’s Kitchen know in the comments.

Chicken, Bacon, and Spinach Spaghetti

Ingredients

• 12 oz. spaghetti or angel hair
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 6 slices bacon
• 2 cloves garlic
• 2 c. diced tomatoes (canned or fresh)
• 3 c. baby spinach
• ½ c. heavy cream
• 1/3 c. freshly grated Parmesan
• Fresh basil, for garnish

Directions

1. In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips.
3. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
4. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and ½ cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated.
5. Add chicken and bacon and toss, then garnish with basil and serve.

Creamy Cheddar Quinoa with Chicken and Spinach

Ingredients

• 1 c. quinoa
• 1 tbsp. extra-virgin olive oil
• 2 large boneless skinless chicken breasts, cut into 2″ pieces
• kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 2 cloves garlic, minced
• 1 medium onion, chopped
• ½ c. heavy cream
• 1 c. low-sodium chicken stock
• 2 c. shredded cheddar, divided
• 8 oz. baby spinach, chopped
• 2 tbsp. chopped parsley

Directions

1. In a medium pot, cook quinoa according to package directions.
2. Meanwhile, in a large sauté pan over medium-high heat, heat oil. Season chicken with salt and pepper, then sear chicken on both sides until golden brown. Transfer to a plate.
3. Return pan to medium heat. Add butter and sauté garlic and onions until softened. Add cream and chicken stock; bring to a boil and simmer until slightly reduced, 2 to 3 minutes. Stir in 1 cup cheese and spinach. Fold in quinoa and chicken, then top with remaining cup cheese. Cover pan and simmer until warmed through and cheese is bubbling, 3 to 4 minutes.
4. Garnish with parsley and serve immediately.