Hills Own Recipes

Entries in Spinach (4)

Poached Halibut with Spinach & Fennel

4 servings
6 oz. halibut filets
16 oz. tomato juice
6 oz. sweet white wine
1 clove garlic, sliced
1 fennel bulb, julienned
zest of 1 lemon
8 cups uncooked spinach
1 tablespoon salt
1 tablespoon sugar

Season halibut filets with salt and pepper. Place tomato juice, wine, zest, fennel, salt and sugar in a deep pan, wide enough to hold filets. Bring to a boil, reduce heat and simmer for three minutes. Add halibut and cover. Cook over low heat, 12-15 minutes, or until fish is just cooked through.

Remove filets from pan with slotted spatula and keep warm. Raise heat to medium and add spinach to pan. Stir and turn continuously until spinach is just wilted. Adjust seasoning. Place a mound of spinach in four shallow bowls. Top with fish. Pour remaining broth over.


Wine + Cheese Tasting: Winter Greens & Chickpeas

adapted from: Tapeña Wines 

1 opound fresh spinach or kale (6 cups), washed and coarsely chopped
1/2 cup bread crumbs
4 tablespoons olive oil, divided
1 onion, chopped
2 cloves of garlic, chopped
1/4 teaspoon ground cumin
1 1/2 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and pepper
1/4 teaspoon dried red pepper
15 ounces chickpeas, rinsed and drained


Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set

In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.
Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,
cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.

Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself
or with toasted bread.


Spinach with Pine Nuts & Raisins

7-8 cups fresh spinach
water to boil
ice water to cool
1 TB. minced fresh garlic
1 cup golden raisins, plumped slightly in warm water
1 cup pine nuts, slightly toasted
1 TB. olive oil

Immerse spinach in rapidly boiling water for 8 to 10 seconds. Strain and plunge into iced water. Strain once more and squeeze out excess water. Refrigerate.

When ready to cook, place oil in saute pan over moderate heat and add garlic. Saute until it flavors oil, about 1 minute. Do not let it burn. Add pine nuts and raisins and heat with garlic and oil. Add spinach and stir to combine with other ingredients. Cook until hot.

Roasted Tomatillo Spinach Sauce with Zucchini Linguine

from Joy of Cooking by Irma Rombauer
2 lbs. tomatillos, husked and rinsed
2 medium poblano or Anaheim peppers, seeded
1 large onion, quartered
12 cloves garlic
1 1/4 cups coarsely chopped fresh spinach, washed and dried
1/3 cup chopped fresh cilantro
3/4 cup chicken stock
salt and ground pepper, to taste
1 package of Rossi Pasta Zucchini Linguine
Preheat oven to 400 degrees. Oil a baking pan. Place tomatillos, peppers, onion and garlic on a single layer on the pan. Roast until soft and golden brown, 15 to 20 minutes. Place the roasted vegetables, including the juices, in a blender or food processor along with the spinach, cilantro, chicken stock and salt and pepper. Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered in the refrigerator for up to 2 days.