Spiced Spinach with Walnuts

Spiced Spinach with Walnuts Recipe

Simply stated, this is a spinach recipe you should try. It's an adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach - toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender. Loaded with spinach greens and healthful spices like turmeric and cumin - this is the sort of preparation I favor, in part, because it adds such a nutritional punch to my day while still being interesting, satisfying, and easy to pull together.

A Good Spinach RecipeA Good Spinach RecipeA Good Spinach Recipe

Most of you realize, the majority of my cooking never makes it onto this site. I general share the recipes I love most, the gems, the one's I'm confident you might enjoy taking for a spin in your own kitchens. This fits the bill - I prepared it twice this week and loved the possibilities the leftovers inspired. This spinach became the stuffing in both parathas and calzones. It was added to a bowl of brown rice and then topped with a single egg omelette, finely shredded. And then again, topped with pan-fried tofu as a main dish, but freshly steamed tempeh would have been another nice option.

Before I go, a quick thank you - I was so happy to see how many of you made the broccoli soup last week! It's always exciting for me to see the recipes I feature here make the jump into your kitchens (the whole point, really). Hope you enjoy this one as much. xo -h

A Good Spinach Recipe

Be sure to wash the leeks well of dirt and grit after slicing them. You can make quick work of it by using a colander.

3 tablespoons sunflower oil, ghee, or clarified butter
3/4 teaspoon fine grain sea salt
4 large leeks, trimmed & thinly sliced
3/4 teaspoon chile flakes, or more to taste
3/4 teaspoon cumin seeds, lightly crushed
1/4 teaspoon ground turmeric
3/4 teaspoon dried oregano
40 fresh mint leaves
4-5 massive handfuls of spinach, very roughly chopped
1 lemon, cut into wedges
1/2 cup walnuts, toasted
1/2 cup crumbled feta, fresh ricotta, or fresh paneer

In a large skillet or pot heat the oil over medium-high heat. Stir in the salt and leeks, and cook until tender - just barely starting to brown, about 7-10 minutes. Stir in the chile flakes, cumin seeds, turmeric, and oregano, and cook for another 30 seconds or so. Add the mint leaves and the spinach, in batches if needed, stirring constantly. Cook until the spinach begins to wilt, and brightens - just a minute or so. Squeeze the juice of one of the lemon wedges into the spinach, stir well, taste, and adjust with more salt if necessary. Serve topped with the walnuts and crumbled cheese.

Serves 6.

Prep time: 10 minutes - Cook time: 12 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • This looks incredible... can't wait to try it.

    Julie
  • That is really and interesting combo. I have used the leeks with arugula and sauteed mushrooms on top but I haven't tried mint. Since we have mint in the garden I'm pinning your recipe so I can try it. Thank you for sharing.

    Marisa Franca @ All Our Way
  • Love any recipe with the use of "massive handfuls of spinach" as one of the ingredients. Might have to borrow that one day. Perfect, just perfect!

    Mariela Alvarez
  • Goodness gracious Heidi. This looks absolutely fantastic. I am hoping to make it tonight. Thank you !

    Kelly Turnbull
  • This looks so delicious! I have lots of Swiss chard growing in my garden. Could I replace the spinach with the chard?

    Jenny Sommer
  • Looks delicious and I must say, what a beautiful serving dish!!!

    Sue O'Bryan
  • I'm not one of those who already make the broccoli soup but it's been at the top of my list since last week for when I return home. And this spinach recipe has so many amazing ingredients in one dish that I am drooling right now!

    Katie @ Whole Nourishment
  • I may try it with swiss chard, the garden is currently overflowing with it and my spinach is pretty much done.

    Glenna
  • Looks yummy, but I can't abide cooked spinach on it's own too much icky green water. Raw or inside something for me!

    dc
  • Yum! This looks delicious. I love anything to do with spinach... and walnuts. This recipe will be perfect for when I get my next CSA box!

    jenna @ just j.faye
  • Love spinach recipes! Where I live spinach is a traditional dish but it usually comes with pork fat in it :( So can't wait to try this veggie version. I'm intrigued by the mint in it too.

    Jo from yummyvege
  • Beautiful. Love the simplicity of this - such few, yet interesting ingredients combined. Cannot wait to try. Thanks, Shannon x

    Shannon
  • Thanks for sharing this delectable recipe. I love this ::)

    Filipino Food
  • Perfect. You have such a knack of finding/creating/sharing recipes that people (and by that, I mean me!) want to eat. This is everything I could want + more.

    Kathryn
  • This looks so good. Simple, beautiful and delicious. Do you think it would work with frozen spinach as well? I can never go through my spinach fast enough, so I am freezing half of it before it can go to waste...

    Maja
  • Mmm, I love a good spinach dish, and this sounds wonderful! Do you reckon creme fraiche could substitute the ricotta? Suppose I could take it on and give it a go. This looks great :D I also love the addition of nuts/almonds, it's just that little extra bit that goes a long mile and makes it look a little more special :) I hope you have a fantastic day ^ ^ x

    Jules @ WolfItDown
  • oh, yes, YES! This is the sort of no-nonsense, nut + bolts recipe I adore. The real deal. Essentials, well done. Versatile, adaptable, fundamental. The reason I come back, time and again. Thank you. xo, Molly

    molly
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