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Spinach isn’t always the most popular ingredient and the leafy green gets a bad rap. Rich in essential nutrients, including calcium and iron, spinach can be a tasty, versatile way to get your ...
Submerge the spinach leaves in the water, moving the spinach around. "This removes large sediment," says Trout. Drain and rinse individual leaves under cold running water.
Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimentón mixture along with the garlic and bread paste, to create a thick stewy sauce.
Cook the tortellini: Add the tortellini to the boiling liquid, and stir for a minute to keep the pasta separated and to prevent sticking. When the tortellini float to the top and look puffy and ...
This spinach-packed casserole cooks on the stovetop and bakes in the same skillet for a family-friendly dinner with an easy cleanup. You can use leftover chicken and cook the pasta ahead of time ...
In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and ...
Heat the oven to 375°F. Lightly grease a 9-inch springform pan. Heat the butter in a 12-inch skillet over medium heat. Add the carrots and cook for 3 minutes, stirring often.
Check out our spinach salad (pictured), which is great year-round, and all of our top fall, summer, or winter salads for inspo. How To Make A Great Salad. PHOTO: JULIA GARTLAND; FOOD STYLING ...