Food on the Table

I know this may be hard to believe, but I have a recipe that might just get your picky eater to try spinach!  This recipe was a big hit with all of my picky clients.  There are many ways to get spinach into your family’s meals.  Pureeing spinach and making a pesto is a great trick to add to simple grilled cheese sandwiches.  Sneaking spinach in various foods like macaroni and cheese or lasagna has always been a trick I have used as well.  This is a new take on that same concept that introduces several ingredients at once, is easy to prepare and tastes delicious!

Greens in general are what we call “superfoods.”  They are nutritionally dense and packed with antioxidants.  Spinach is rich in antioxidants, especially when served fresh, steamed or quickly cooked.   It is a rich source of iron, which is extremely important for growing adolescents and women.   It is also a great source of calcium, vitamin C and beta carotene.  So while spinach probably won’t make you super strong the minute you eat it, as it did for Popeye, it will promote your health and vitality in many other ways.

If you have ever tried raw spinach, you might think it has a bitter taste.  Next time, try baby spinach if you are going to eat it raw.  It is slightly sweeter and perfect for salads.  If you can’t find baby spinach, try sautéing regular spinach for just one minute in some olive oil and garlic.  Also, always make sure to season spinach with salt.  This takes away the bitterness and brings out the bright flavor.  When choosing spinach, always make sure that the leaves and stems are a vibrant green color and are not bruised or wilted.  Store fresh spinach in your refrigerator crisper drawer where it will keep for about five days.  Make sure to only wash spinach right before using it.  Otherwise, the moisture will cause it to spoil.

For this week’s recipe, I choose Skillet Gnocchi with White Beans and Spinach.  If you have never had gnocchi before, it is definitely worth a try.  Gnocchi is a potato dumpling and you can buy it either frozen or in the fresh pasta section of your store.  If you can’t possibly get your family to try the spinach, this is still a great recipe.  You can substitute any green you think they may try.  I have used arugula and watercress before and it still comes out great.  Bon Appétit!

Skillet Gnocchi with White Beans and Spinach

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, cooked according to directions
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/2 cup water
6 cups chopped spinach (this may seem like a lot, but it cooks down quickly)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add cooked gnocchi and sauté, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. Transfer to oven set on broil just to brown the cheese.

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