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

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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