Espinacas Guisadas (Colombian Braised Spinach)

Espinacas Guisadas (Colombian Braised Spinach) might be just the side dish you are searching for. One portion of this dish contains around 5g of protein, 11g of fat, and a total of 135 calories. This recipe serves 6. For $1.61 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is brought to you by My Colombian Recipes. Head to the store and pick up ground cumin, coconut milk, ground pepper, and a few other things to make it today. 50 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is super. Users who liked this recipe also liked Papas con Espinacas (Potatoes with Spinach), Lentil and Spinach Soup (Sopa de Lentejas con Espinacas), and Vegan: Garbanzos con Espinacas y Jengibre (Spanish Chickpean and Spinach Stew with Ginger).

Servings: 6

 

Ingredients:

2 tablespoons of butter

1/2 cup of coconut milk

1/3 of cup of queso fresco or feta cheese, crumbled

2 garlic cloves, chopped

1/4 teaspoon ground cumin

Salt and ground black pepper

1 tablespoon olive oil

1 onion, finely chopped

2 pounds spinach leaves, stems removed and rinsed

Equipment:

sauce pan

frying pan

pot

Cooking instruction summary:

In a sauce pan over medium heat, warm the butter and olive oil. Add the onion and sauté for about 5 to 7 minutes. Add the garlic and sauté for 1 minute more. Remove the pan from the heat and set aside.Put the spinach with some water in a pot over medium-high heat, cover, and cook until the spinach is bright green, 1 to 2 minutes.Remove from the heat and drain well, pressing the spinach with the back of a spoon to remove excess moisture. When the spinach is cool enough to handle, chop it.Add the spinach, coconut milk and cumin to the onion and garlic in the sauce pan and return to medium-low heat. Season with salt and pepper.Stir and cook for about 8 to10 minutes. Sprinkle cheese on top and serve warm.

 

Step by step:


1. In a sauce pan over medium heat, warm the butter and olive oil.

2. Add the onion and sauté for about 5 to 7 minutes.

3. Add the garlic and sauté for 1 minute more.

4. Remove the pan from the heat and set aside.

5. Put the spinach with some water in a pot over medium-high heat, cover, and cook until the spinach is bright green, 1 to 2 minutes.

6. Remove from the heat and drain well, pressing the spinach with the back of a spoon to remove excess moisture. When the spinach is cool enough to handle, chop it.

7. Add the spinach, coconut milk and cumin to the onion and garlic in the sauce pan and return to medium-low heat. Season with salt and pepper.Stir and cook for about 8 to10 minutes. Sprinkle cheese on top and serve warm.


Nutrition Information:

Quickview
135k Calories
5g Protein
10g Total Fat
8g Carbs
34% Health Score
Limit These
Calories
135k
7%

Fat
10g
17%

  Saturated Fat
6g
40%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
10mg
3%

Sodium
156mg
7%

Get Enough Of These
Protein
5g
10%

Vitamin K
732µg
697%

Vitamin A
14296IU
286%

Manganese
1mg
78%

Folate
299µg
75%

Vitamin C
44mg
54%

Magnesium
130mg
33%

Iron
4mg
27%

Potassium
919mg
26%

Vitamin E
3mg
23%

Vitamin B2
0.29mg
17%

Vitamin B6
0.34mg
17%

Calcium
161mg
16%

Fiber
3g
15%

Copper
0.25mg
13%

Phosphorus
100mg
10%

Vitamin B1
0.13mg
9%

Zinc
0.96mg
6%

Vitamin B3
1mg
6%

Selenium
1µg
3%

Vitamin B5
0.16mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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