Espinaca Food

ESPINACA DIP

Steps:

• Place all in a crockpot and heat through.
• Serve with tortilla chips or strips.

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)

Steps:

• *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
• Heat the olive oil in a large pan over a medium-high flame.
• When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
• Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
• Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
• Now remove the pan from the heat; the spinach will continue to wilt off the heat.
• Add salt to taste, and serve immediately.

ESPINACA DIP (FABULOUS APPETIZER)

Steps:

• This is best cooked in a crock pot.
• Mix all ingredients in the crock pot.
• Stir occasionally.
• For better taste and if you have time, mix the whipping cream, Rotel, jalapeno's, spinach, bouillon cubes, milk and chopped onion together in a sealed container and put in the refrigerator the night before you want to prepare it.

ESPINACA

Steps:

• In a large skillet: Reduce down the spinach in the butter, add the corn, and stir in cheese (I will sometimes add a little milk to melt in the cheese if necessary)
• Add the seasoning to taste. Voila!

ENSALADA DE ESPINACA COYOACAN

Steps:

• In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside.
• In a skillet, heat the vegetable oil over medium high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside.
• In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart.
• Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)

Steps:

• Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)

Steps:

• Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
• Julienne green onions, add to bowl.
• Scramble eggs with a little milk and rest of ingredients.
• Mix egg mixture into vegetables and let sit 5 minutes.
• Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
• Remove and drain on paper towel.

SEPHARDIC SPINACH PATTIES

Steps:

• 1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
• 2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
• Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
• Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
• Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
• Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
• Italian Spinach Patties (Polpettine di Spinaci):
• Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.

TORTILLA DE ESPINACA

Steps:

• Fry potatoes in olive oil; do not brown.
• Add onion and garlic.
• Beat eggs, salt, pepper, paprika, and thawed spinach together.
• Pour mixture over potatoes.
• Cook until set on bottom.
• Take plate and put over pan; flip; put uncooked side back down into pan.
• Cook until set.
• Sprinkle with cheese and top with tomato.