Polenta with Baby Spinach

I confess, I made this healthy dish more low-cal by using some fat-free ingredients. But you can use the regular version if you wish with regular chicken broth and cream in place of the evaporated milk.

Polenta is great to eat in winter because it's warm and creamy. Putting this whole thing together takes less than 15 minutes, and that's including chopping the spinach and boiling the broth.

Polenta with Baby Spinach
Serves 4

3½ cup fat-free chicken broth
1 cup instant polenta
½ tsp. salt
¼ tsp. black pepper
¼ tsp. ground nutmeg
2 cups baby spinach, stems removed, chopped
½ cup grated Parmigiano-Reggiano cheese
¼ cup fat-free evaporated milk

Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.

Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.

Broccolini and Spinach with Garlic, White Beans, Tomatoes and Parmesan

This may look like a salad, but it's not. At least according to my definition of a salad - which is cold. This dish is all cooked and it is nutritious, delicious and filling!

I inspired by a recipe for "Broccolini Raab with Garlic, White Beans, Tomatoes and Parmesan" found in the September, 2008 issue of Vegetarian Times. But I could not find Broccolini Raab. Also, I heard it was bitter so I was a bit nervous about trying it. Anyways, I finally decided to substitute the Broccolini Raab with a combo of spinach and broccolini! I thought it was a bit more fun than just spinach alone.

Broccolini and Spinach with Garlic, White Beans, Tomatoes, and Parmesan
Serves 5

3 Tbsp. olive oil, divided
2 gloves garlic, minced
8 cups baby spinach
1 1/2 lb. broccolini
1 tsp. red pepper flakes
1 pint grape tomatoes
1 14-oz. can cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

Heat 2 Tbsp. oil in a wok over medium-high heat. Saute garlic until it sizzles, the add the broccolini and red pepper flakes. Saute about 7 minutes or until broccolini is tender but crisp. Transfer broccolini from wok to plate.

Add spinach to wok. Saute, tossing constantly, until spinach is wilted. Transfer spinach to serving plate. Place broccolini on top of spinach.

Add remaining 1 Tbsp. oil to wok. Add tomatoes and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccolini. Sprinkle Parmesan on top.

Spinach with Black Pepper and Garlic

I had a bag and a half of spinach leftover from a complicated recipe I never had time to make last week. This morning I was flipping through cookbooks and found this recipe in Quick & Easy Thai by Nanci McDermott. Spinach with Black Pepper and Garlic (pank spi-naht paht gratiem prik thai) is really easy to make so I threw it together for a quick lunch in between errands. I normally don't sit down to a big plate of spinach, but it actually was quite filling.

Spinach with Black Pepper and Garlic pahk spi-naht paht gratiem prik thai 2 tablespoons vegetable oil 1 tablespoon coarsely chopped garlic 8 to 10 cup loosely packed fresh spinach leaves (about 20 ounces) 2 tablespoons fish sauce 2 teaspoons sugar 1/2 teaspoon black pepper 1/4 cup water

Heat oil a wok or large skillet for about 1 minutes. Add garlic and toss well in the oil. Add the spinach and gently toss to coat in the oil. Add the fish sauce, sugar, pepper and water. Toss well and keep tossing until all the spinach is wilted and tender, 1 to 2 minutes. Turn onto a deep plate, sauce and all. Can be served hot, warm or at room temperature.