20 Delicious Spinach Recipes Healthy

Spinach isn’t just for salads anymore! Dive into our roundup of 20 Delicious Spinach Recipes that are as nutritious as they are tasty. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something fresh and seasonal, we’ve got you covered. Get ready to fall in love with spinach all over again—let’s get cooking!

Spinach and Feta Stuffed Chicken Breast

Looking for a dish that’s both elegant and easy? This Spinach and Feta Stuffed Chicken Breast is a surefire way to impress with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix together the chopped spinach, crumbled feta, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through. Stuff each breast with the spinach and feta mixture.
4. Rub the outside of each chicken breast with olive oil, then season with the remaining garlic powder, salt, black pepper, and paprika.
5. Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

The combination of juicy chicken with the creamy, tangy feta and fresh spinach creates a delightful contrast in every bite. Perfect for a weeknight dinner that feels anything but ordinary.

Tip: For an extra golden finish, broil the chicken for the last 2-3 minutes of cooking.

Creamy Spinach and Mushroom Pasta

Dive into this creamy, dreamy pasta that combines earthy mushrooms with vibrant spinach for a dish that’s as nutritious as it is indulgent.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they’re golden and have released their moisture.
4. Stir in the fresh spinach and cook for another 2 minutes, just until wilted.
5. Pour in the heavy cream, then add the Parmesan cheese, salt, black pepper, and red pepper flakes if using. Stir well and let the sauce simmer for 3-4 minutes, until slightly thickened.
6. Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the creamy sauce.

The magic of this dish lies in the creamy sauce that clings to every strand of pasta, with the spinach and mushrooms adding a perfect balance of earthiness and freshness.

Tip: For an extra touch of luxury, top with a sprinkle of freshly grated Parmesan and a drizzle of truffle oil before serving.

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are a cozy, crowd-pleasing dish that combines creamy ricotta, fresh spinach, and tender pasta in a rich tomato sauce.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and squeezed dry
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a large bowl, mix ricotta, spinach, egg, Parmesan, garlic powder, salt, and pepper until well combined.
3. Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
4. Fill each cooked shell with the ricotta mixture and arrange them seam-side up in the baking dish.
5. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with mozzarella.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.

The contrast between the creamy filling and the tangy tomato sauce makes every bite a delight, perfect for a family dinner or potluck.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the ricotta mixture.

Garlic Butter Sauteed Spinach

Garlic Butter Sauteed Spinach is a quick, flavorful side that turns a simple green into something special with just a few ingredients.

Ingredients

• 1 lb fresh spinach, washed and dried
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a large skillet, melt the unsalted butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Increase the heat to medium-high and add the spinach in batches, stirring until each batch wilts before adding more.
4. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper as you go.
5. Once all the spinach is wilted, remove from heat and drizzle with 1 tbsp lemon juice, tossing to combine.

The magic of this dish lies in the balance of rich butter, sharp garlic, and bright lemon, transforming spinach into a side that steals the show.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese just before serving.

Spinach and Artichoke Dip

This creamy Spinach and Artichoke Dip is a crowd-pleaser, blending rich cheeses with tender veggies for the ultimate comfort food experience.

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and lightly grease a small baking dish.
2. In a large bowl, combine the spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, mayonnaise, sour cream, minced garlic, salt, and black pepper. Mix until well blended.
3. Transfer the mixture to the prepared baking dish and spread evenly.
4. Bake for 25 minutes, or until the edges are bubbly and the top is lightly golden.

The magic of this dip lies in its perfect balance of creamy and tangy flavors, with a slight crunch from the artichokes. It’s a guaranteed hit at any gathering.

Tip: For an extra crispy top, broil the dip for the last 2-3 minutes of baking.

Spinach and Cheese Quiche

Nothing says comfort like a warm slice of Spinach and Cheese Quiche, perfect for brunch or a cozy dinner. This recipe is a breeze to whip up, with a creamy filling and flaky crust that’ll have everyone asking for seconds.

Ingredients

• 1 pre-made pie crust (9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup fresh spinach, chopped
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove from oven and set aside.
2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
3. Layer the chopped spinach, Gruyère, and Parmesan in the pre-baked pie crust. Pour the egg mixture over the top.
4. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown. Let cool for 10 minutes before slicing.

The magic of this quiche lies in the nutty Gruyère and fresh spinach pairing, creating a rich flavor that’s irresistibly comforting.

Tip: For a crispier crust, brush the pre-baked shell with a beaten egg white before adding the filling.

Spinach and Lentil Soup

Warm up your kitchen with this hearty Spinach and Lentil Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Cook for 1 minute until fragrant.
3. Add the rinsed lentils, 4 cups vegetable broth, and the can of diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender.
4. Stir in 2 cups fresh spinach and cook until wilted, about 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Remove from heat and stir in 1 tablespoon lemon juice. Serve warm.

The lemon juice adds a bright finish that perfectly balances the earthy lentils and spinach, making every spoonful a delight.

Tip: For a creamier texture, blend half the soup before adding the spinach.

Spinach and Bacon Salad with Warm Dressing

This Spinach and Bacon Salad with Warm Dressing is a delightful mix of crispy, savory, and slightly sweet flavors that come together in under 30 minutes—perfect for a quick yet impressive meal.

Ingredients

• 6 cups fresh spinach leaves
• 6 slices bacon, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup sliced mushrooms
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same skillet, add olive oil, red onion, and mushrooms. Sauté for 3-4 minutes until onions are translucent and mushrooms are tender.
3. Stir in apple cider vinegar, honey, salt, and black pepper. Cook for another minute until the dressing is warm and slightly thickened.
4. Place fresh spinach in a large bowl. Pour the warm dressing over the spinach and toss gently to coat.
5. Top the salad with the crispy bacon and crumbled feta cheese. Serve immediately.

The warm dressing slightly wilts the spinach, creating a perfect texture contrast with the crispy bacon and creamy feta.

Tip: For an extra crunch, add some toasted walnuts or pecans right before serving.

Spinach and Goat Cheese Pizza

Who says pizza night can’t be both indulgent and a little bit healthy? This Spinach and Goat Cheese Pizza combines creamy, tangy goat cheese with fresh spinach for a pie that’s as flavorful as it is colorful.

Ingredients

• 1 pre-made pizza dough (about 1 lb)
• 1 tbsp olive oil
• 1/2 cup tomato sauce
• 2 cups fresh spinach, roughly chopped
• 4 oz goat cheese, crumbled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and transfer to a baking sheet.
2. Brush the dough evenly with 1 tbsp olive oil, then spread 1/2 cup tomato sauce over the top, leaving a small border for the crust.
3. Scatter 2 cups fresh spinach over the sauce, followed by 4 oz crumbled goat cheese. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
4. Bake for 15-20 minutes, or until the crust is golden and the cheese is slightly bubbly.

The magic of this pizza lies in the contrast between the earthy spinach and the creamy goat cheese, creating a balance that’s both rich and refreshing.

Tip: For an extra flavor boost, drizzle the baked pizza with a little balsamic glaze before serving.

Spinach and Parmesan Risotto

This creamy Spinach and Parmesan Risotto is a comforting dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the Arborio rice, coating it with the oil and onion mixture, for about 2 minutes.
3. Begin adding the warm broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next, about 20 minutes total.
4. When the rice is creamy and al dente, fold in the spinach, Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes until the spinach is wilted.

The magic of this risotto lies in the vibrant green spinach and rich Parmesan, creating a dish that’s as visually appealing as it is delicious.

Tip: For an extra layer of flavor, toast the Arborio rice lightly before adding the broth.

Spinach and Sweet Potato Curry

Warm up your kitchen with this vibrant Spinach and Sweet Potato Curry, a dish that balances earthy sweetness with a gentle spice kick.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 1 tablespoon lemon juice

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion, finely chopped, and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves garlic, minced, and 1 tablespoon grated ginger, cooking for another minute until fragrant.
3. Add 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to coat the onions.
4. Add the cubed sweet potato and 1 can coconut milk, bringing to a simmer. Cover and cook for 15 minutes, or until the sweet potato is tender.
5. Stir in 2 cups fresh spinach and 1 tablespoon lemon juice, cooking just until the spinach wilts, about 2 minutes.

The magic of this curry lies in the sweet potato’s creamy texture against the fresh pop of spinach, all wrapped in a coconut-infused spice blanket.

Tip: For an extra layer of flavor, toast the curry powder and cumin in a dry pan for 30 seconds before adding them to the dish.

Spinach and Chickpea Stew

Warm up your kitchen with this hearty Spinach and Chickpea Stew, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes.
2. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
3. Add the chickpeas and diced tomatoes with their juices. Pour in 2 cups vegetable broth and bring to a simmer. Cook for 15 minutes to let the flavors meld.
4. Stir in 4 cups fresh spinach and cook just until wilted, about 2 minutes. Season with salt and pepper to taste.

The smoky depth of paprika and cumin turns simple ingredients into a stew with layers of flavor, perfect for spooning over crusty bread.

Tip: For a creamier texture, blend half the stew before adding the spinach.

Spinach and Almond Pesto Pasta

This Spinach and Almond Pesto Pasta is a vibrant, nutty twist on the classic, perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 8 oz pasta of your choice
• 2 cups fresh spinach, tightly packed
• 1/2 cup raw almonds
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, combine spinach, almonds, Parmesan, garlic, salt, pepper, and lemon juice in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. If the pesto is too thick, add a tablespoon of reserved pasta water at a time until desired consistency is reached.
4. Toss the cooked pasta with the pesto until evenly coated. Serve immediately, garnished with extra Parmesan if desired.

The raw almonds add a delightful crunch and depth to this pesto, making it a standout from traditional pine nut versions.

Tip: Toast the almonds lightly before blending for an even deeper flavor profile.

Spinach and Corn Quesadillas

Spinach and Corn Quesadillas are a vibrant, cheesy delight that brings a little sunshine to your table, perfect for a quick lunch or a fun dinner option.

Ingredients

• 2 cups fresh spinach, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas
• 2 tablespoons olive oil

Instructions

1. In a large bowl, mix the chopped spinach, corn kernels, shredded Monterey Jack cheese, ground cumin, salt, and black pepper until well combined.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place one tortilla in the skillet, spread half of the spinach and corn mixture evenly over the tortilla, then top with another tortilla.
3. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Repeat with the remaining tortillas and mixture, using the remaining olive oil.
4. Cut each quesadilla into quarters and serve warm.

The combination of sweet corn and earthy spinach with melted cheese creates a quesadilla that’s irresistibly gooey and packed with flavor. It’s a simple dish that feels special every time.

Tip: For an extra kick, add a pinch of chili powder to the filling or serve with a side of salsa.

Spinach and Blueberry Smoothie

Start your day with a vibrant Spinach and Blueberry Smoothie that’s as nutritious as it is delicious, blending sweet and earthy flavors in a refreshing drink.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1/2 cup frozen blueberries
• 1 banana, peeled and sliced
• 1/2 cup plain Greek yogurt
• 1 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes

Instructions

1. In a blender, combine 1 cup fresh spinach, 1/2 cup frozen blueberries, banana, 1/2 cup plain Greek yogurt, 1 cup almond milk, 1 tablespoon honey, and 1/2 teaspoon vanilla extract.
2. Blend on high speed until the mixture is smooth, about 1 minute.
3. Add 1/2 cup ice cubes and blend again until the smoothie is thick and frosty, about 30 seconds more.
4. Pour into glasses and serve immediately for the best texture and flavor.

The magic of this smoothie lies in the unexpected harmony between the earthy spinach and the sweet blueberries, creating a drink that’s both refreshing and satisfying.

Tip: For an extra protein boost, add a scoop of your favorite vanilla or unflavored protein powder before blending.

Spinach and Walnut Stuffed Portobello Mushrooms

These Spinach and Walnut Stuffed Portobello Mushrooms are a hearty, flavorful dish that brings a touch of elegance to your dinner table with minimal effort.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 cup chopped walnuts
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Lightly brush the Portobello mushrooms with 1 tbsp olive oil and place them on a baking sheet.
2. In a skillet over medium heat, toast the 1/2 cup chopped walnuts for about 3 minutes until fragrant. Remove from heat and set aside.
3. In the same skillet, sauté the 2 cups chopped spinach and 1 clove minced garlic until the spinach is wilted, about 2 minutes.
4. In a bowl, mix the sautéed spinach, toasted walnuts, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Spoon the mixture evenly into the Portobello mushrooms. Bake for 20 minutes until the mushrooms are tender and the filling is lightly golden.

The combination of creamy ricotta, crunchy walnuts, and earthy mushrooms creates a delightful contrast in every bite, making this dish a standout.

Tip: For an extra crunch, sprinkle some additional chopped walnuts on top before serving.

Spinach and Avocado Salad with Lemon Dressing

Brighten up your meal with this vibrant Spinach and Avocado Salad, tossed in a zesty lemon dressing that’s as refreshing as it is simple to whip up.

Ingredients

• 6 cups fresh baby spinach
• 1 ripe avocado, sliced
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the baby spinach and sliced avocado.
2. In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well blended.
3. Drizzle the dressing over the spinach and avocado, then gently toss to coat everything evenly.
4. Sprinkle the sliced almonds on top for a crunchy finish.

The creamy avocado and crisp spinach create a delightful contrast, while the lemon dressing adds a bright kick that ties it all together.

Tip: For an extra burst of flavor, toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Spinach and Tomato Frittata

Start your morning with a vibrant Spinach and Tomato Frittata, a dish that’s as nutritious as it is colorful, perfect for a quick breakfast or a leisurely brunch.

Ingredients

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup fresh spinach, roughly chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the spinach and cook until just wilted, about 2 minutes.
3. Pour the egg mixture over the spinach. Arrange the cherry tomatoes on top, cut side up, and sprinkle with Parmesan cheese.
4. Cook on the stove for 2 minutes without stirring, then transfer the skillet to the oven. Bake for 15-18 minutes, until the eggs are set and the top is lightly golden.

The frittata’s edges puff up beautifully in the oven, creating a light and fluffy texture that contrasts wonderfully with the juicy tomatoes and tender spinach.

Tip: Let the frittata sit for a couple of minutes before slicing to ensure clean cuts and even portions.

Spinach and Shrimp Stir Fry

Whip up this vibrant Spinach and Shrimp Stir Fry in just 20 minutes for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups fresh spinach
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes on each side until pink. Remove shrimp and set aside.
2. In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add spinach to the skillet, stirring frequently until wilted, about 2 minutes.
4. Return shrimp to the skillet. Stir in soy sauce, salt, black pepper, and lemon juice. Cook for an additional 1-2 minutes until everything is well combined and heated through.

The magic of this dish lies in the perfect balance of spicy, savory, and tangy flavors, all coming together in a light yet satisfying stir fry.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Spinach and Pumpkin Seed Pesto

Looking for a vibrant twist on traditional pesto? This Spinach and Pumpkin Seed Pesto is not only packed with nutrients but also offers a delightful crunch and earthy flavor that will elevate any dish.

Ingredients

• 2 cups fresh spinach leaves, tightly packed
• 1/2 cup raw pumpkin seeds
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a dry skillet over medium heat, toast the pumpkin seeds for about 5 minutes, stirring frequently, until they start to pop and become fragrant. Remove from heat and let cool slightly.
2. In a food processor, combine the toasted pumpkin seeds, spinach, Parmesan cheese, and minced garlic. Pulse until the ingredients are finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Add the lemon juice, salt, and black pepper, then pulse a few more times to combine.
4. Taste and adjust seasoning if necessary. Use immediately, or store in an airtight container in the refrigerator for up to a week.

The beauty of this pesto lies in its versatility and the unexpected crunch from the pumpkin seeds, making it a standout addition to pasta, sandwiches, or as a vibrant dip.

Tip: For a nut-free version, simply double the amount of pumpkin seeds to replace traditional pine nuts.

Conclusion

We hope this roundup of 20 delicious spinach recipes inspires your next healthy meal! From smoothies to salads, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!