Thanksgiving Spinach Recipes
Baby Spinach and Garlic Bread Pudding
This bread pudding is almost like a tart, with the croutons acting as a crunchy crust. Tender baby spinach in the filling turns incredibly silky when cooked.
Sweet-and-Sour Catalan Spinach
This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that’s drizzled on top. It’s relatively light, which makes it a great addition to a hearty Thanksgiving menu.
Spinach Salad with Garlic-Cider Vinaigrette
Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leaves lightly wilt; croutons soak up any liquid.
Creamed Spinach and Parsnips
This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.
Spinach and Roquefort Soufflés
Spinach Salad with Corn Bread Croutons
The slightly sweet dressing on this spinach salad has just a little honey in it.
Polenta Gratin with Spinach and Wild Mushrooms
Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend: Some invisible helper has already cleaned, stemmed and sliced the mushrooms for you. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot.
Seafood is an opulent start to Thanksgiving dinner, especially in this briny bisque studded with big, plump mussels and spinach.
Spinach Salad with Citrus and Roasted Beets
Curly leaf spinach has great texture and flavor and holds this mustardy dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines.
Creamy Spinach with Smoked Gouda Gratin
To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before adding the béchamel.
Spinach and Scallion Dutch Baby
This addictive pancake is a savory riff on the traditional Dutch baby, the sweet eggy pastry invariably dusted with confectioners’ sugar. Pouring the batter into a hot skillet creates a crisp crust.