cooked spinach recipe
The Best cooked spinach recipe
The health perks are what really keep me going with this recipe. Spinach is packed with iron, fiber, and vitamins that help keep energy steady and digestion smooth. I like to serve it alongside grains or proteins so the whole meal feels balanced without overcomplicating things. It’s also versatile enough to work in a variety of ways—straight up with garlic and olive oil, folded into pasta, or even blended into a creamy sauce for something smooth. Plus, it’s so simple that even if I’m tired or just not in the mood to chop much, I can still make it work. My family loves it because it’s not only easy but also feels like a little treat when it’s done right. It’s that kind of dish that makes everyday cooking feel a little more special, without needing a fancy recipe.
One-Pot Spinach and Tomato Stew
A simple, flavorful stew where tender spinach and ripe tomatoes meld into a rich, comforting dish. Perfect for a quick weeknight meal with minimal cleanup.
🥘Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 4 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. -
2
Pour in crushed tomatoes, vegetable broth, oregano, and smoked paprika. Stir well, bring to a simmer, and let it cook for 10 minutes. -
3
Add chopped spinach to the pot. Stir gently until the spinach wilts and the sauce thickens slightly, about 5 minutes. -
4
Taste and adjust seasoning with salt and pepper if needed. If using, sprinkle shredded mozzarella on top and let it melt slightly, about 1–2 minutes.
🔧Equipment
- Large pot
- Wooden spoon
- Whisk
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pot Spinach and Tomato Stew Works
❓ Frequently Asked Questions About One-Pot Spinach and Tomato Stew
How can I tell when spinach is fully cooked?
When spinach is cooked to perfection, it should wilt down to about half its original size and turn a vibrant green. The leaves should be tender but still slightly crisp, holding their shape when gently squeezed. If the spinach is still thick and chewy, it needs more time—aim for about 5 to 7 minutes in a pan with a splash of water or broth.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Just thaw it first by microwaving for 30 seconds or heating in a bowl of hot water for a minute. Drain any excess liquid before adding it to the pan, as too much moisture can make the dish steamy instead of searing.
What if I don’t have garlic or ginger?
You can easily skip the garlic and ginger—this dish still tastes delicious without them. If you’d like, try adding a pinch of onion powder or a dash of smoked paprika for extra flavor instead. The savory depth comes from the olive oil and salt, so it won’t be missing much.
How should I store leftover cooked spinach?
Store cooked spinach in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a pan with a little olive oil or broth until steaming through. Avoid reheating in the microwave, as it can make the spinach mushy.
