Magazine article Sunset

Classic Spinach Combinations ... with Options

Magazine article Sunset

Classic Spinach Combinations ... with Options

Article excerpt

Featured in many classic combinations, particularly with cheese or chicken, spinach holds its color better than many green vegetables. But fresh spinach shrinks dramatically when cooked, so knowing how much to start with its challenge. In these three main dishes, we give guidelines--and the option of using frozen spinach.

Spinach Casserole

1 tablespoon butter

1 medium-size onion, chopped

4 large eggs

1 tablespoon red wine vinegar

1 cup chopped cooked spinach

(directions follow) 1 1/2 cups (3/4 pt.) small-curd cottage

cheese

3/4 pound jack cheese with jalapenos,

shredded

1/4 cup freshly grated parmesan

cheese In an 8- to 10-inch frying pan, combine butter and onion; stir often over medium heat until onion is gold and tastes sweet, about 20 minutes. In a large bowl, beat to blend eggs, vinegar, spinach, cottage cheese, jack cheese; stir in onion mixture. Pour evenly into a buttered shallow 1 1/2-quart casserole (at least 2 in. deep); sprinkle top with parmesan cheese. Bake in a 350 [degrees] oven until center feels firm when lightly pressed, 35 to 40 minutes. Let cool about 10 minutes; spoon from casserole. Makes 6 to 8 servings.--Metchtild Martin, Vashon, Wash. Per serving: 281 cal.; 21 g protein; 26 g fat; 5 g carbo.; 576 mg sodium; 164 mg chol.

Cooked spinach. To make 1 cup of the cooked vegetable, you need 10 ounces fresh spinach, including leaves and stems. Purchase about 1 pound; trim off roots and discard bruised and yellow leaves. Rinse leaves thoroughly, then drain. Place in a 5- to 6-quart pan on high heat. Stir frequently until leaves wilt, 2 to 4 minutes. Pour from pan into a colander. Press firmly with back of a spoon to remove excess moisture. Use hot or cool. To use frozen spinach, thaw chopped or whole leaves in a microwave over or at room temperature, then drain and press as directed for cooked spinach, preceding; 1 package (10 oz.) yields 1 cup.

Macadamia Chicken Melt

4 boned and skinned (about 1 1/2 lb.

total) chicken breast halves

1 piece, about 1 pound, peeled,

cored pineapple (about 2 lb.

unpeeled), cut into 4 equal slices

1/4 cup Dijon mustard

3 tablespoons honey

1 tablespoon salad oil

1 tablespoon lime juice

2 cups cooked spinach (see spinach

casserole, preceding)

2 tablespoons chopped salted

macadamias

Salt and pepper Place chicken and pineapple side-by-side on rack in a 12- by 14-inch broiling pan. …

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