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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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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