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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

Korean Glass Noodles (Jap Chae)
Dinner Korean

Korean Glass Noodles (Jap Chae)

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
  2. 2 Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

By grk_tigris

Japchae
Dinner Korean

Japchae

4.9

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the sauce: Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved; set aside.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes.
  4. 4 Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons of prepared sauce, and toss to coat.
  5. 5 Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon prepared sauce together in a bowl; set aside to marinate.
  6. 6 Bring a pot of water to a boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
  7. 7 Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach.
  8. 8 Heat another 1 teaspoon oil in the same skillet. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture.
  9. 9 Heat remaining 1 teaspoon oil in the same skillet. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
  10. 10 Cook and stir beef strips with marinade in the same skillet until browned, 1 to 2 minutes; add to onion mixture.
  11. 11 Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. Add remaining sauce to beef-noodles mixture and toss to coat using your hands.

By kpopkiwi

Bibimbap (Korean Rice Bowl)
Dinner Korean

Bibimbap (Korean Rice Bowl)

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Stir cucumber pieces and gochujang paste together in a bowl; set aside.
  2. 2 Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
  3. 3 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
  4. 4 Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
  5. 5 Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
  6. 6 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
  7. 7 Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
  8. 8 Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

By mykoreaneats

Chap Chee Noodles
Dinner Korean

Chap Chee Noodles

4.3

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
  2. 2 Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

By Chris J

Dol Sot Bi Bim Bap
Dinner Korean

Dol Sot Bi Bim Bap

4.7

Prep
60 min
Cook
60 min
Total
240 min

Instructions

  1. 1 Combine soy sauce, sugars, garlic, green onions, and sesame seeds in a large bowl; add sliced beef strips to marinade and season with salt and pepper. Cover and refrigerate for at least 2 hours.
  2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place 6 Korean stone bowls in the oven.
  4. 4 Combine shiitake mushrooms and 1/2 cup hot water in a small bowl; soak until pliable, about 10 minutes. Trim off and discard stems. Thinly slice caps and set aside.
  5. 5 Bring a saucepan of water to a boil. Add spinach to water just long enough to wilt leaves, then drain and pat dry. Set aside.
  6. 6 Combine cucumber and carrots in a bowl; season with salt and pepper. Set aside.
  7. 7 Preheat a wok over medium-high heat.
  8. 8 Cook and stir carrots and cucumbers in a small amount of sesame oil in the wok until softened. Remove from the wok and set aside. Add a small amount of sesame oil to the wok; cook and stir spinach in sesame oil for 1 to 2 minutes. Remove spinach from the wok and set aside. Add meat strips and marinade to the wok; cook, stirring frequently, until liquid reduces in volume, about 4 to 5 minutes.
  9. 9 Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide rice into the bowls and gently pack to the bottom (the rice should sizzle as you arrange). Arrange cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and beef mixture over each portion of rice.
  10. 10 Add one fried egg to each bowl, drizzle with 1 tablespoon sesame oil, and top with nori. Serve Kochujang sauce as a condiment.

By ieetcows

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

Samoan Palusami
Dinner Other

Samoan Palusami

4.5

Prep
10 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
  3. 3 Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

By Goddess

Buttery Lemon Spinach
Lunch

Buttery Lemon Spinach

4.2

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m