Type what you have

Ingredients

• ✓ spinach
• spicy sausage
• onion
• chicken broth
• potato
• evaporated milk
• salt

Instructions

1. 1 Place sausage and onion into a large stockpot over medium heat. Break sausage up with a spoon and cook until onion is translucent and sausage is browned and crumbly, 7 to 8 minutes. Drain if desired.
2. 2 Add chicken broth and potatoes; bring to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes.
3. 3 Remove from the heat and stir in evaporated milk. Taste and season with salt and pepper as needed.

By Dianne Brown

Ingredients

• ✓ spinach
• turkey sausage
• tomato
• cheese tortellini
• vegetable broth
• evaporated milk
• heavy cream
• garlic and herb cheese spread
• italian seasoning
• parmesan cheese

Instructions

1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ spinach
• butter
• carrot
• scallion
• garlic
• chicken broth
• orzo
• salt
• black pepper

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.
2. 2 Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

By JULBREN1020

Ingredients

• ✓ spinach
• chicken broth
• tomato
• tomato vegetable juice
• tomato soup
• sugar
• nutmeg
• salt
• black pepper
• macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
3. 3 Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
4. 4 Add cooked pasta and cook until warmed through, about 5 minutes.

By MARBALET

Ingredients

• ✓ spinach
• chicken broth
• cheese tortellini
• olive oil
• mild sausage
• onion
• garlic
• italian seasoning
• tomato puree

Instructions

1. 1 Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
2. 2 Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

By Stephanie

Ingredients

• ✓ spinach
• chourico
• red onion
• chickpea
• tomato
• sweet potato
• vegetable broth
• thyme
• salt
• black pepper

Instructions

1. 1 Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
2. 2 Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

By ASHLEY_S

Ingredients

• ✓ spinach
• olive oil
• leek bulb
• garlic
• chicken broth
• cannellini bean
• bay leaf
• cumin
• whole wheat couscous
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

By BETH4KIDS

Ingredients

• ✓ spinach
• olive oil
• tomato paste
• anchovy
• chicken broth
• cheese tortellini
• white bean
• red pepper flakes
• oregano
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ spinach
• vegetable oil
• onion
• celery
• garlic
• white kidney bean
• chicken broth
• black pepper
• thyme
• water
• lemon juice

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
2. 2 Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. 3 Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
4. 4 Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
5. 5 Pour blended soup back into pot; stir in reserved beans.
6. 6 Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
7. 7 Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.

By colleenlora

Ingredients

• ✓ spinach
• butter
• flour
• mushroom
• sherry
• chicken broth
• milk
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ spinach
• pumpkin seed
• beef stew meat
• salt
• peanut oil
• tomato
• onion
• habanero pepper
• shrimp
• tomato sauce
• water
• tomato paste

Instructions

1. 1 Place seeds in a blender; blend until mixture is powdery, 30 to 40 seconds. Set aside.
2. 2 Cut beef into bite-sized cubes; season with salt.
3. 3 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until brown but not cooked through, 3 to 5 minutes.
4. 4 Place tomatoes, onion, and peppers in a blender; blend until smooth, about 30 seconds. Stir tomato mixture into beef; reduce heat to medium-low and cover. Cook until meat is tender, 40 to 50 minutes.
5. 5 Add shrimp, tomato sauce, water, and tomato paste; simmer for 10 minutes.
6. 6 Stir in spinach and powdered seeds. Continue simmering for 10 more minutes.

By Karena

Ingredients

• ✓ spinach
• vegetable broth
• potato
• celery
• onion
• split pea
• bay leaf
• broccoli
• zucchini
• basil
• black pepper
• salt

Instructions

1. 1 Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
2. 2 Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
3. 3 Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.

By ASTROPHE

Ingredients

• ✓ spinach
• chicken thigh
• water
• chicken stock
• olive oil
• onion
• garlic
• potato
• chickpea
• roasted red pepper
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring chicken, water, and chicken stock to a simmer in a large saucepan over medium-high heat. Reduce the heat to medium-low and continue to simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken and set aside to cool. Reserve the cooking liquid.
2. 2 While the chicken is cooling, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add potatoes, then strain the reserved cooking liquid into the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until potatoes are tender, about 25 minutes.
3. 3 Cut cooked chicken into cubes and add to simmering potatoes; cook for 5 minutes. Stir in garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes. Season with salt and pepper. Sprinkle with Parmesan before serving.

By Catherine Ann

Ingredients

• ✓ spinach
• olive oil
• garlic
• onion
• cumin
• coriander
• vegetable stock
• potato
• chickpea
• heavy cream
• tahini
• corn meal
• cayenne pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Ingredients

• ✓ spinach
• olive oil
• chicken breast
• onion
• garlic
• carrot
• broccoli
• cauliflower
• celery
• tomato
• chicken broth
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
2. 2 To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
3. 3 Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

By Stephanie

Ingredients

• ✓ spinach
• black pepper
• sea salt
• ginger
• cayenne pepper
• turmeric
• paprika
• basil
• cinnamon
• chili powder
• basil
• water
• lentil
• garlic
• turnip
• carrot
• potato

Instructions

1. 1 Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
2. 2 In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
3. 3 Cover the cooker, and cook on High for 8 hours.

By CJ

Ingredients

• ✓ spinach
• olive oil
• onion
• carrot
• celery
• garlic
• bay leaf
• oregano
• basil
• lentil
• water
• tomato
• vinegar
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
3. 3 Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
4. 4 Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, about 40 minutes.
5. 5 When ready to serve, stir in spinach and cook until it wilts.
6. 6 Stir in vinegar and season with salt and pepper; taste and adjust as needed.
7. 7 Serve hot and enjoy!

By Maryellen

Ingredients

• ✓ spinach
• vegetable oil
• garlic
• onion
• red bell pepper
• green bell pepper
• celery
• carrot
• leek
• chicken stock
• salt
• pepper
• hot pepper sauce
• soy sauce
• egg noodle
• chicken breast

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. 2 Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

By Lloyd Newman

Ingredients

• ✓ spinach
• great northern bean
• olive oil
• onion
• garlic
• ground lamb
• carrot
• celery
• roma tomato
• parsley
• thyme
• oregano
• black pepper
• salt
• chicken broth
• feta cheese

Instructions

1. 1 Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
2. 2 Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.
3. 3 Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
4. 4 Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.

By HARDT

Ingredients

• ✓ spinach
• black pepper
• salt
• nutmeg
• thyme
• gnocchi
• rotisserie chicken
• half-and-half
• half and half
• chicken broth
• all-purpose flour
• garlic
• carrot
• red bell pepper
• onion
• celery
• zucchini
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
2. 2 Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.
3. 3 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

By Kristin

Ingredients

• ✓ spinach
• parmesan cheese
• lemon
• chicken breast
• lemon
• lemon juice
• chicken broth
• bay leaf
• black pepper
• salt
• oregano
• thyme
• garlic
• onion
• celery
• carrot
• olive oil
• orzo pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
3. 3 Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
4. 4 Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5. 5 Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
6. 6 Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
7. 7 Enjoy!

By ReneePaj

Ingredients

• ✓ spinach
• eggplant
• salt
• chicken breast
• garlic
• soy sauce
• canola oil
• mushroom
• black pepper

Instructions

1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
2. 2 Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4. 4 Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

By Questoria

Ingredients

• ✓ spinach
• chicken broth
• ginger root
• garlic
• zucchini
• chicken
• cellophane noodle

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ spinach
• peanut oil
• soy sauce
• black pepper
• skirt steak
• green pepper
• onion
• green onion
• ginger root
• serrano pepper
• balsamic vinaigrette salad dressing

Instructions

1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham

Ingredients

• ✓ spinach
• salad oil
• sugar
• ketchup
• vinegar
• salt
• pepper
• egg
• bacon
• water chestnut
• bean sprout
• mushroom

Instructions

1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

Ingredients

• ✓ spinach
• sesame seed
• sugar
• soy sauce
• mirin
• mayonnaise
• white miso paste
• rice vinegar
• ahi tuna steak
• salt
• black sesame seed
• vegetable oil
• ponzu sauce

Instructions

1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Ingredients

• ✓ spinach
• cracker
• pecan meal
• colby monterey jack cheese
• sweet onion
• garlic
• parsley
• poultry seasoning
• salt
• egg
• vegetable oil
• olive oil
• grape jelly
• chili sauce

Instructions

1. 1 Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
2. 2 Form meatballs using a 1-inch cookie scoop. Roll smooth.
3. 3 Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
4. 4 Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

By lvscoffee7

Ingredients

• ✓ spinach
• extra-firm tofu
• water
• beef base
• hoisin sauce
• olive oil cooking spray
• grape tomato
• sweet chili sauce
• greek yogurt
• lime juice
• extra-virgin olive oil
• basil
• coconut milk
• jasmine rice

Instructions

1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Ingredients

• ✓ spinach
• vegetable oil
• green onion
• garlic
• garlic scape
• extra-firm tofu
• fermented black bean
• oyster mushroom sauce
• water
• rice vinegar
• tamari sauce
• ginger
• shiitake mushroom

Instructions

1. 1 Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir in the green onions, garlic, and garlic scape; cook and stir until the vegetables have softened, about 30 seconds. Stir in the toru, black beans, mushroom oyster sauce, and half of the water. Cover, and bring to a boil. Cook 3 minutes.
2. 2 Stir in the remaining water, rice vinegar, tamari sauce, and ginger. Add the mushrooms (the mushrooms will reconstitute in the sauce while cooking) and top with spinach. Recover, and turn the heat to low. Simmer until the spinach has wilted and the mushrooms are tender, about 10 minutes.

By CT Kelly

Ingredients

• ✓ spinach
• cooking oil
• onion
• garlic
• ginger
• fish sauce
• chicken leg
• chicken thigh
• chicken broth
• chayote squash
• salt
• black pepper
• bok choy

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
3. 3 Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.
4. 4 Pour in chicken broth and cook for 5 minutes. Add squash and simmer until chicken is no longer pink in the center, about 10 minutes. Season with salt and pepper.
5. 5 Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
6. 6 Enjoy!

By lola