Elevating Frozen Spinach | The Pioneer Woman

What would you say if I told you I had three recipes to share that only had FOUR main ingredients each? And they all feature frozen spinach!

Ok, let’s be honest. Is there anything more un-sexy as frozen spinach? It’s stringy, super “green” tasting, and on good days is tossed into a pool of mayonnaise and sour cream to make spinach dip.

Admittedly, it looks cool when you pull it out of the bag and it turns kinda frosty.

(Also, can we share a moment of gratitude that food manufacturers have started selling them in bags like the other frozen vegetables? R.I.P. frozen spinach bricks.)

I’d like to share three recipes with you that show the tasty side of frozen spinach. I’m not going to hide it in anything. It’s going to be front and center.


Most of the time you use frozen spinach, it’s got to be thawed and squeezed out, right? You don’t want all of that extra water in your recipe.

Usually I squeeze if with my hands instead of staining a kitchen towel.

Now it’s ready to use!


Spinach Bacon Scramble

It’s true that adding bacon to pretty much anything elevates it a few levels in the taste department.

Try adding your spinach to sauteed bacon and onions. I mean, this alone is pretty fantastic.


But when you add a few eggs? You get the best breakfast ever. And the spinach gives it freshness and some extra vitamins. Even my kids loved this.


Spicy Garlic Spinach Toast

For this one you’ll need your spinach, chili pepper flakes, sliced fresh garlic, and some bread.

Everyone’s playing with sourdough bread lately, which is REALLY good with this, but you can use regular bread, too.


You’ll also need a little oil (but oil typically isn’t counted when you have “4-ingredient” recipes, right?)

Gently cook the garlic and chili flakes in the oil—essentially making chili garlic oil. The garlic should be golden brown, but not burned.

Then add the spinach!


Then put it on a piece of toast.

That’s it.

But let me tell you, that chili garlic oil does some magic to that spinach.

I could eat this for lunch every day.


Spinach and Ham Baked Potatoes

I’ve been making this little baked potato filling for years!

You just saute some chopped ham in a skillet, then add the spinach and a little cheese. Parmesan and feta both work really well here.


You can use this as a filling for sweet potatoes or white potatoes, too. It’s great both ways.

Oh, and add a little extra Parm. Just because.


I hope this inspires you to grab a few packages of frozen spinach on your next grocery run! It has so much more potential than being turned into spinach dip.

Although spinach dip is pretty fabulous, too.

Let me know if you try any of these!

And if you have any clever uses for frozen spinach, I’d love to hear about it. Drop me a comment!
Here are the links to the printable recipes on Tasty Kitchen:


Spinach Bacon Scramble

Prep Time:
15 Minutes
Cook Time:
25 Minutes
4 Servings
  • 5 slices Bacon
  • 1/4 Large Onion, Diced
  • 1/2 package (10 Oz. Size) Frozen Spinach, Thawed And Liquid Squeezed Out
  • 6 Eggs
  • Sea Salt, to taste

Chop the bacon and put it in a large nonstick skillet over medium-high heat. Cook the bacon for about 10 minutes, then add the onion. Cook everything until bacon reaches desired crispness, about 15–20 minutes.

Add the spinach to the skillet, and cook until everything is heated through.

Move everything to one side of the skillet and crack the eggs into the empty side of the skillet. Scramble the eggs, keeping them mostly separated from the bacon spinach mixture until they begin to clump up.

Mix everything together and sprinkle with a couple generous pinches of salt. Serve.

Spicy Garlic Spinach Toast

Prep Time:
5 Minutes
Cook Time:
10 Minutes
6 Servings
  • 2 Tablespoons Avocado Oil, Or Other Neutral Oil
  • 3 cloves (large) Garlic, Peeled And Sliced Thinly
  • 1 pinch (generous) Crushed Red Pepper Flakes
  • 1 package (10 Oz. Size) Frozen Spinach, Thawed And Liquid Squeezed Out
  • Sea Salt, to taste
  • 6 pieces (large) Bread

Put the oil in a medium skillet over medium heat. Add garlic and chili flakes to the skillet. Cook for 3–4 minutes or until garlic turns golden brown. Watch it closely—garlic burns quickly!

Add spinach to skillet. Cook and stir everything until spinach is warmed through. Sprinkle with a generous pinch of salt.

Toast bread. (And butter it if you like.) Spoon the spinach mixture on top of the toast and serve.

Spinach & Ham Baked Potatoes

Prep Time:
15 Minutes
Cook Time:
30 Minutes
4 Servings
  • 4 Medium Potatoes, White Or Sweet
  • 1 Tablespoon Avocado Oil, Or Other Neutral Oil
  • 4 ounces, weight Chopped Ham
  • 1 package (10 Oz. Size) Frozen Spinach, Thawed And Liquid Squeezed Out
  • 2 ounces, weight Shredded Parmesan Cheese Plus More For Garnish
  • Sea Salt, to taste

Preheat oven to 400ºF. Place potatoes on a sheet pan and bake until tender, about 30–40 minutes depending on the size of the potatoes. A butter knife should pierce through to the middle easily when cooked through.

In a skillet, heat oil to medium high heat. Add chopped ham and cook until edges begin to turn golden brown, about 10 minutes.

Add spinach. Cook, stirring well, until spinach is heated through. Sprinkle shredded Parmesan on top.

When potatoes are finished, split in half (salt and butter the inside if you like) and add a few spoonfuls of the spinach-ham mixture. Sprinkle with a bit more Parmesan and serve.

Natalie Perry


Natalie is a third generation cookbook hoarder and started blogging in 2008 as a way to store and organize her recipes digitally. When she realized people other than her mother and close friends were reading her blog, she tidied up the place and fell in love with sharing recipes and creating drool-worthy photos, which have been featured in many places online and in print. Natalie and her family have gravitated toward a paleo/primal-ish lifestyle over the years, which became the focus of her blog, Perry’s Plate. However, they wouldn’t turn down an invite out for pizza or cookies on their doorstep. When Natalie isn’t in the kitchen she loves taking day trips to Lake Tahoe with her family, quilting, and, if she’s being honest, drinking La Croix and Netflix binging. She lives in Northern Nevada with her chiropractor husband, three little girls, and a squishy little boy who is still trying to figure out which doting female in the house is his mother.

Source By: https://thepioneerwoman.com/food-and-friends/elevating-frozen-spinach/

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