Korean Spinach (Sigeumchi Muchim)

The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. spinach, stemmed and washed (16 cups)
  
  


• 
  
  2 Tbs. Asian sesame oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. untoasted white sesame seeds
  
  


• 
  
  1 tsp. plain rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

Bring a large pot of salted water to a boil over high heat. Set a large colander inside a large bowl of ice water.

Cook the spinach in the boiling water, stirring, just until bright green, about 10 seconds. Using a slotted spoon, immediately transfer the spinach to the colander and stir a few times to quickly cool it. Drain well and squeeze out excess water (see Two Easy Ways to Squeeze Spinach). Using your fingers, loosen the spinach slightly as you transfer it to a medium bowl.

Mix until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld. Return to cool room temperature before serving. (The spinach is best served on the day it’s made.)

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  3/4 tsp. Dijon mustard
  
  


• 
  
  1/4 tsp. minced garlic
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
  
  


• 
  
  1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  Leaves from 1 head celery
  
  


• 
  
  1/2 cup fresh basil leaves (green or purple), torn into small pieces
  
  


• 
  
  1/2 cup fresh chervil sprigs
  
  


• 
  
  1/4 cup chopped fresh chives
  
  

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Lemon-Thyme Spinach

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

• 
  
  6 Tbs. unsalted butter, softened
  
  


• 
  
  4 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. stemmed spinach (from 2-1/2 lb. bagged spinach or 5 lb. bunched spinach)
  
  

Tip:

Bagged? Bunched? Not sure what spinach to buy? Check out our test kitchen tips.

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another 1/2 tsp. salt, and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Asparagus and Spinach Soup with Roasted Garlic Custards

This elegant soup is a perfect spring first course. Creamy garlic-imbued custards lend rich flavor and texture.

For the garlic custards

• 
  
  1 large head garlic
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup light cream or half-and-half
  
  


• 
  
  3/4 cup lower-salt chicken broth 
  
  


• 
  
  Softened unsalted butter or oil for the ramekins
  
  

For the soup

• 
  
  2  Tbs. unsalted butter
  
  


• 
  
  1/4 cup chopped shallots or onions
  
  


• 
  
  1/2 tsp. whole fennel seed
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. thick asparagus, trimmed, spears chopped, tips reserved
  
  


• 
  
  1 cup peeled and diced Yukon Gold potatoes
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  2 cups lightly packed spinach leaves
  
  


• 
  
  1/2 cup crème fraîche
  
  

Make the custards:

Heat the oven to 350°F. Cut about 1/4  inch from the top of the garlic head to expose the cloves. Wrap the head in foil and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, separate the cloves and squeeze the garlic from the skins into a blender or food processor.

Add the eggs, 1 tsp. salt, and 1/2 tsp. pepper to the roasted garlic and pulse until completely smooth. Pulse in the cream and broth.

Generously butter or oil six 4-oz. ovenproof ramekins and put them in a deep roasting pan.  Divide the custard mixture among the ramekins and fill the roasting pan with enough boiling water to come three-quarters of the way up the sides of the ramekins.

Bake the custards until the centers are just set and the tops are very lightly browned, 35 to 40 minutes. Remove the ramekins from the water bath and cool on a rack to room temperature before unmolding.

Make the soup:

In a 4-quart saucepan, melt the butter over medium heat. Add the shallots or onions, fennel seed, red pepper flakes, and a big pinch of salt. Cook, stirring occasionally, until the shallots are tender but not brown, about 2 minutes.

Add the chopped asparagus spears and potatoes; cook for 1 minute. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.

Meanwhile, have ready a bowl of ice water. Bring a small pot of well-salted water to a boil over high heat. Add the asparagus tips and cook until tender but still bright green, about 2 minutes. Drain and then transfer the tips to the ice water to cool. Drain again and set aside.

Remove the soup from the heat, add the spinach, and stir until wilted. Working in batches, purée the soup in a blender. Return the soup to the stove. Stir in the crème fraîche and heat through. Season to taste with salt.

Run a knife around the edge of each custard, tap the sides of the ramekins with your hand to loosen the custards, and invert them onto a cutting board. Set out six wide-rimmed shallow soup bowls and carefully place one custard top side up in the center of each. Ladle the soup around the custards, garnish with the asparagus tips, and serve.

Seared Scallops with Creamy Spinach and Leeks

Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

• 
  
  2-1/2 Tbs. unsalted butter
  
  


• 
  
  12 oz. baby spinach (about 12 loosely packed cups)
  
  


• 
  
  2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  16 large dry-packed sea scallops
  
  


• 
  
  4 tsp. vegetable oil
  
  

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach.

Vegetable Sauté with Orange and Balsamic

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

• 
  
  1/2 lb. haricots verts or thin green beans, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, halved and thinly sliced (about 1/2 cup)
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 medium yellow bell pepper, cored and sliced 1/4 inch thick
  
  


• 
  
  3 Tbs. fresh orange juice
  
  


• 
  
  1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  3 cups lightly packed fresh baby spinach leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.


Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1/2 cup finely chopped red onion
  
  


• 
  
  2 oranges
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large firm-ripe Hass avocado, pitted, peeled and cut into 3/4-inch pieces
  
  


• 
  
  5 oz. baby spinach (5 lightly packed cups)
  
  


• 
  
  1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
  
  


• 
  
  1/4 cup roasted, salted shelled pistachios
  
  

In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper.

Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Holding the slices together, cut crosswise into thirds and put them in a large bowl. Add the avocado, spinach, and shrimp to the bowl.

Whisk the vinaigrette and gently toss with the salad. Season to taste with salt and pepper. Sprinkle with the pistachios and serve.

Spinach Salad with Chicken, Strawberries, Blue Cheese and Almonds

This salad is a great way to celebrate strawberry season. Buy the freshest fruit you can find and rinse it just before using.

• 
  
  2 Tbs. plus 1/3 cup extra-virgin olive oil
  
  


• 
  
  4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup sliced almonds
  
  


• 
  
  1/4 cup red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 medium shallot, minced
  
  


• 
  
  6 oz. loosely packed baby spinach leaves (about 6 cups)
  
  


• 
  
  8 oz. strawberries, stemmed and quartered (about 1-1/2 cups)
  
  


• 
  
  3 oz. crumbled blue cheese (about 3/4 cup)
  
  

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.

While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool.

In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad. Drizzle with some of the remaining vinaigrette, if desired, and serve.

Penne with Spinach, Gorgonzola, and Walnuts

Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

• 
  
  Kosher salt
  
  


• 
  
  8 oz. fresh baby spinach leaves (10 lightly packed cups) 
  
  


• 
  
  1/4 cup coarsely chopped walnuts  
  
  


• 
  
  12 oz. dried penne (3-1/2 cups) 
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
  
  


• 
  
  3 Tbs. thinly sliced fresh chives 
  
  

Tip:

To wilt the spinach perfectly, put it in a colander and drain the pasta over it.

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink. 

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach. 

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve. 

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

Instead of cooking chicken breasts, you can use leftover roasted or rotisserie chicken. You'll need 3-1/2 cups.
When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.

For the vinaigrette:

• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  2 tsp. finely grated or minced fresh ginger
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the chicken:

• 
  
  1 Tbs. peanut oil
  
  


• 
  
  3 bone-in, skin-on split chicken breasts (about 1 lb. total)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the salad:

• 
  
  1/2 cup cashew pieces (about 3 oz.)
  
  


• 
  
  1-1/2 cups peanut oil
  
  


• 
  
  2 oz. wonton wrappers (about 8 wrappers), cut into 1/8-inch strips
  
  


• 
  
  10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
  
  


• 
  
  2 scallions, thinly sliced on the diagonal
  
  

Position a rack in the center of the oven and heat the oven to 375ºF.

Make the vinaigrette:

In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.

Cook the chicken:

Heat the peanut oil in an ovenproof 10-inch skillet over medium-high heat. Generously season the chicken breasts with salt and pepper. When the oil is shimmering, add the chicken breasts skin side down and cook until light golden, 1 to 2 minutes. Turn the chicken breasts so they are skin side up and transfer the pan to the oven. Bake until the chicken is just cooked through, 12 to 14 minutes. Transfer the chicken to a cutting board and let cool. Remove and discard the skin and bones. Cut each breast diagonally into thin slices and set aside.

Make the salad:

While the chicken cools, scatter the cashews on a baking sheet and bake in the oven until golden and fragrant, 7 to 9 minutes. Let cool.

Pour the peanut oil into a small saucepan and heat over medium-high heat until the oil reaches 375ºF. Use a candy thermometer to monitor the temperature, or test the oil temperature by dipping the end of one wonton strip into the oil. If it’s hot enough, it should sizzle on contact.

Fry half of the strips until light golden, 30 to 60 seconds. Remove with a slotted spoon and drain on paper towels. Season with a light sprinkle of salt. Fry the remaining wonton strips, drain, and season with salt. (The wontons can be fried up to 2 hours ahead.)

In a large bowl, toss the vinaigrette with the spinach, chicken, and scallions and season to taste with salt. Divide the salad among four or six plates, garnish each with the fried wontons and cashews, and serve immediately.

Seared Scallops with Creamy Spinach and Leeks

Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

• 
  
  2-1/2 Tbs. unsalted butter
  
  


• 
  
  12 oz. baby spinach (about 12 loosely packed cups)
  
  


• 
  
  2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  16 large dry-packed sea scallops
  
  


• 
  
  4 tsp. vegetable oil
  
  

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach.

Vegetable Sauté with Orange and Balsamic

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

• 
  
  1/2 lb. haricots verts or thin green beans, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, halved and thinly sliced (about 1/2 cup)
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 medium yellow bell pepper, cored and sliced 1/4 inch thick
  
  


• 
  
  3 Tbs. fresh orange juice
  
  


• 
  
  1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  3 cups lightly packed fresh baby spinach leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.


Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Spinach & Artichoke Dip

• 
  
  10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  
  


• 
  
  6 oz. can artichoke hearts, thinly sliced and patted dry
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3/4 cup mayonnaise
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Strawberry and Spinach Salad with Herbs and Goat Cheese

Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is encouraged, the tarragon can become overpowering if increased.

• 
  
  3 cups baby spinach
  
  


• 
  
  1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
  
  


• 
  
  2 Tbs. packed tarragon leaves
  
  


• 
  
  1 cup quartered strawberries
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  3 oz. fresh goat cheese
  
  

In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top.

Macaroni and Cheese with Spinach and Feta

Think of this dish as the flavors of Greek spanakopita in a comforting baked macaroni and cheese. Gouda and Monterey Jack cheeses provide creamy texture, while staying in a supporting role to the pungent feta. Think globally:Use the Recipe Maker to create your own macaroni and cheese recipe incorporating the flavors of your favorite cuisine.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Monterey Jack
  
  


• 
  
  5 oz. finely grated Gouda
  
  


• 
  
  1/4 cup crumbled feta
  
  


• 
  
  1/4 tsp. freshly ground nutmeg
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. penne pasta
  
  


• 
  
  3 cups sautéed, drained, and chopped fresh spinach
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Monterey Jack, Gouda, feta, and nutmeg. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and spinach to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Lemon-Thyme Spinach

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

• 
  
  6 Tbs. unsalted butter, softened
  
  


• 
  
  4 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. stemmed spinach (from 2-1/2 lb. bagged spinach or 5 lb. bunched spinach)
  
  

Tip:

Bagged? Bunched? Not sure what spinach to buy? Check out our test kitchen tips.

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another 1/2 tsp. salt, and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Spinach & Artichoke Dip

• 
  
  10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  
  


• 
  
  6 oz. can artichoke hearts, thinly sliced and patted dry
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3/4 cup mayonnaise
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.