Canned spinach will not turn you into a brawny sailor, but it saves the cooking step in recipes.
Take canned spinach off your "never eat" list and move it into your regular recipe rotation. Canned spinach saves the time required with washing, chopping, cooking and draining fresh spinach. The product lasts longer on the shelf and it usually costs less than fresh. Keeping canned spinach on hand ensures you have a key ingredient for many recipes. For those who do not like the taste of canned spinach, cheese will help to mask the taste of the spinach while adding a general creaminess to the final dish. There are many preparations for canned spinach and cheese, such as in scrambled eggs, rice and casseroles.
Instructions
Scrambled Eggs
1. Drain the canned spinach in a colander and rinse to remove the excess salt in the spinach.
2. Separate 1/4 cup of spinach from the can for use in the recipe. Seal the remaining spinach in an airtight container and refrigerate.
3. Whisk together the eggs and milk.
4. Heat the butter in a skillet over medium-high heat until the butter melts.
5. Pour the egg mixture into the hot skillet and let it sit for 30 seconds or until the eggs just start to set along the edges.
6. Scatter the 1/4 cup reserved spinach over the eggs.
7. Gently push the edges of the eggs in toward the center with a spatula, and continue to move the eggs while they cook for one to two minutes or until the eggs still look shiny and slightly moist.
8. Transfer the eggs to a plate immediately and serve. The eggs will continue to cook on the plate.
Baked Rice Entree
9. Melt 1 tbsp. butter in a skillet over medium-high heat. Preheat the oven to 350 degrees F.
10. Add the onions and bell peppers to the skillet and cook for two minutes or until the onions are translucent.
11. Combine the contents of one drained 15 oz. can of spinach with the cooked onions, peppers, cooked rice, cooked and chopped chicken and cottage cheese in the baking dish. Sprinkle the shredded mozzarella cheese on top of the casserole dish.
12. Bake for 30 minutes or until the cheese has melted and the middle of the dish is hot and bubbly.
Baked Spinach and Onion Dip
13. Drain and rinse one can of spinach in a colander. Preheat the oven to 350 degrees F.
14. Pour one undiluted can of concentrated French onion soup over the spinach. Mix the soup and spinach together in the baking dish. Sprinkle the shredded Swiss cheese over the mixture.
15. Scatter the croutons or bread crumbs evenly over the cheese on top of the spinach dish.
16. Bake the spinach dip for 30 minutes or until the cheese melts and the top is slightly browned.
17.Serve the spinach dip hot with vegetables or pita chips for dipping.
Tags: minutes until, canned spinach, baking dish, baking dish Sprinkle, butter skillet, butter skillet over, canned spinach
