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Spinach Balls: Love Em Or Leave Em

When a neighbor-friend of mine came over one day with spinach balls and a homemade dill dip, I nearly jumped out of my skin, squealing in excitement to sample her recipe (and then, afterwards, beg for it, lol). I loved every single morsel of what she created, and decided to take on a version of the recipe myself with potential alterations for those who choose to go gluten-free/no-carb, like I do.

Spinach balls: Love em or leave em

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Ah, summertime! What's not to love about this veritable playground of fresh, green, leafy produce? But even the most dedicated cooks can admit: It's hard to cook all of those summer greens as fast as they come rolling in from the field. If you're suffering from salad fatigue, or just can't eat another plate of sautéed spinach, we've got good news: Leafy greens are one of the easiest things to preserve. You can't preserve tender lettuce, but hardier greens like Swiss chard and kale lend themselves perfectly to freezing. Here's how to prepare hardy cooking greens so they'll keep for later use.

Jenn, you can use frozen spinach. Be sure to thaw it out, rinse with cold water and drain really well. I use cheesecloth, wrap it up inside and twist and squeeze until no water is left. Let me know how it works for you. We love this recipe. Denise

8 quails8 slices pancetta4 cloves of garlic, halved8 sage leavesA few sprigs of rosemary240 ml/ 1 cup white wine2 tablespoons unsalted butter1 tablespoon olive oilSalt and freshly ground pepper

Season the quails inside and out. Stuff the quails with pancetta/sage/half garlic clove/sage leaves. Season with salt & pepper.In a large dutch-iron pot, melt the butter & olive oil on a medium heat. Brown the quails on all sides until golden. Add the sprigs of rosemary, pour the wine and reduce to 3/4. Cover the pan, lower the heat and continue to cook for 30 to 40 minutes, until the quails are cooked through and tender.

Hello Oddur!That well done continuity between food and cooking Mimi you have prepared. Thanks for making us spend a nice time enjoying these interwoven stories and great food (love the leather apron you use for cooking), I have to try salvia associated with spinach, had tried in sauces with meat or fish but not with other vegetables. As always, your photos make you dream, your frames and treatment they give to light are wonderful. Thank you very much and many hugs to you all from Barcelona.

Love these for my toddler (14 months) son. Easy way to get spinach in and protein with the egg and cheese. He loves them.I make a batch and freeze and pull out for an easy veg side for him.Thanks for the recipe

I loved these and they were a big hit at the party. I just made one change which is rather than add the spinach and kale at the same time, I put in just the kale, covered and simmered till kale was tender, then added the spinach and wilted it.Actually two changes, cause I also seasoned it at that point (rather than tasting it with the raw egg!)

THANK YOU!!! I am SO grateful for this post. I am literally obsessed with Trader Joe's spinach and kale bites but they are so expensive. I knew there *had* to be someone who duped the recipe. I make two huge trays of these for a dinner party this holiday season and they were a HUGE hit. Everyone loved them including the children who are normally picky eaters. Two giant baking sheets of these were gone by the end of the night. These are exactly like the Trader Joe's bites but they are fresh and preservative free. I can't thank you enough.

Tourists to the Napa Valley may visit the exclusive wineries and fine-dining restaurants. But locals love a more humble dish called malfatti. It's a little spinach and cheese dumpling, shaped like a pinky finger, smothered in sauce and packed with local history.

Spinach balls 600g young spinach leaves 2 medium eggs, beaten 1 garlic clove, peeled and crushed tip of a knife of freshly grated nutmeg 50g fresh breadcrumbs 20g Parmesan, freshly grated olive oil for shallow-frying

Prepare the spinach balls first by cooking the spinach leaves in salted water for a few minutes. Scoop out and leave to cool down. When cool, squeeze out most of the moisture and chop the leaves with a knife, but not too small. Then mix in a bowl with the egg, garlic, nutmeg, breadcrumbs and Parmesan. Make some balls the size of a large walnut and fry in shallow oil until they start to brown on all sides. Set aside.

Oh, My. This is terrific. I love that it includes mushrooms. I just made it and am on my second bowl. I added a splash of apple cider vinegar and had to use spinach instead of Kale. I also omitted the garbanzos. I was able to use chunks of frozen rotisserie chicken that I had saved in my freezer too (a first). I will be making this recipe again and again.

Hi Bogdanka, I'm so happy to hear you're enjoying the recipes! Also, I wanted to tell you I've been so fortunate to visit Croatia and absolutely loved it! Have not visited Ireland yet though. Thanks so much for coming back to leave a review ?

Delicious, thank you! I am a first-year gardener in Tennessee and have an excess of kale, which I love, but can't seem to use as quickly as it grows. Amy's and Sweet Earth frozen burritos are a go-to for me when I'm in a time crunch, so I began looking for a kale recipe for frozen burritos. I made these yesterday, froze them, and had one for breakfast this morning--so tasty! I added a couple cloves of minced garlic and a bit of dill, as well as an extra egg and a handful of extra sliced mushrooms, then split the ingredients between 7 10" tortillas instead of 5 12" tortillas. As a last minute addition, I cooked up some spinach and gruyere sausage I had and added that to two of the burritos. I forgot to label them, so those will be a surprise ? Depending on the price of the eggs and cheese used, these are in the $1-$2 per serving range. I will definitely remake and try variations of this recipe! 076b4e4f54


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