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Spinach and Banana Power Smoothie
Drink American

Spinach and Banana Power Smoothie

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Blend soy milk and spinach together in a blender until smooth.
  3. 3 Add banana and pulse until thoroughly blended.

By Erin Elisabeth

Green Slime Smoothie
Drink

Green Slime Smoothie

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Place the spinach in the freezer until frozen, at least 1 hour.
  2. 2 Combine the spinach, strawberries, banana, honey, and ice in a blender. Blend until smooth. Serve immediately.

By janetk

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Spinach Strawberry Agua Fresca
Drink Mexican

Spinach Strawberry Agua Fresca

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine 2 cups water, strawberries, spinach, and sugar in a blender; blend until smooth. Pour into a pitcher; stir in remaining 4 cups water.

By Yoly

Make-Ahead Tropical Smoothie Packs
Drink American

Make-Ahead Tropical Smoothie Packs

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place pineapple, spinach, mango, peaches, banana, cucumber and chia seeds in a large resealable plastic bag or lidded container. Squeeze out the air. Freeze for up to 1 month.
  3. 3 When ready to blend, add contents of bag to blender. Add coconut milk and orange juice and blend on high until mixture is smooth. Serve immediately.

By Maren Ellingboe King

Ethiopian Spiced Cottage Cheese
Lunch African

Ethiopian Spiced Cottage Cheese

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
  2. 2 Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

By Clark Brown

Vegan Chickpea Curry without Coconut Milk
Dinner African

Vegan Chickpea Curry without Coconut Milk

4.7

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
  2. 2 Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
  3. 3 Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

By ssuthers

Egusi Soup
Soup African

Egusi Soup

4.6

Prep
15 min
Cook
65 min
Total
80 min

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

Powerhouse African Yam Stew
Dinner African

Powerhouse African Yam Stew

4.3

Prep
25 min
Cook
103 min
Total
188 min

Instructions

  1. 1 Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
  2. 2 Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
  3. 3 Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

By The Fugacious Dowager

Moroccan Lentil Soup with Veggies
Dinner African

Moroccan Lentil Soup with Veggies

4.8

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
  2. 2 Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.
  3. 3 Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

By Sassy Moroccan

Marrakesh Vegetable Curry
Dinner African

Marrakesh Vegetable Curry

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  2. 2 In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
  3. 3 Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
  4. 4 Add spinach to pot and cook for 5 more minutes. Serve!

By NIBLETS

Instant Pot Chicken Tagine with Butternut Squash and Spinach
Dinner African

Instant Pot Chicken Tagine with Butternut Squash and Spinach

5.0

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.
  3. 3 Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; season with salt and black pepper.

By Alice Waugh

Green Turkey and Cheese Casserole
Dinner

Green Turkey and Cheese Casserole

3.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
  2. 2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
  3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Susan S