Sometimes I get a little overzealous about spinach. I frequently buy the huge warehouse boxes of organic at the store because it’s such a good deal. Normally, this isn’t a problem as one of my favorite quick breakfasts consists of eggs and spinach (savory-breakfast gal here), so I will happily go through the box almost by myself in a week because it’s a great source of calcium, vitamins, lots of good stuff. Spinach also tastes really good.
One week though, I went a little crazy in general over produce between the store and the farmer’s market, and that box of organic spinach wasn’t sitting all by its lonesome in the refrigerator, and that just won’t do. I really really really really really really dislike throwing out perfectly good food, and I knew I wasn’t going to finish nearly a pound of spinach in the next 48 hours unless I got creative. We don’t currently have a working blender – but we did order one! – so smoothies were out of the question, and I needed a delicious and healthy side dish for some steak the Godfather was making that evening.
When this happens, I let thoughts wander a bit and it went something like this… steak and potatoes. We don’t have potatoes and I’m not going to the store to buy potatoes. We have food at home. What about sauteed spinach? No. I’m over sauteed spinach, we had that this week already. Something with cheese? No. There’s nothing to mix with the spinach… why don’t we have even a sweet potato in this house? Wait. What about making spinach pancakes? I bet I could use almost exactly the same binder as with latkes and they’d taste great. Bitty would probably like them too because she can pick them up. Let’s try!
So we did, and not only did the spinach patty recipe use up all the spinach I had left in the house, the family loved them so much that I didn’t have leftovers for breakfast the next day. I thought I’d have at least a few. The same thing happened the next time I made the recipe too. They’re the perfect size to be easily picked up, and the tumeric adds a really nice kind of peppery flavor. We enjoyed them served as is, but they’d likely also be good with a teensy dab of aioli.
- 8 cups julienned spinach (about 1 lb)
- 1 egg, lightly beaten
- 1.5 tbsp coconut flour (you may sub all purpose, but they will no longer be paleo)
- ¼ tsp salt
- ⅛ tsp tumeric
- 1 large clove garlic, minced
- olive oil
- Cut the spinach into strips (julienne), and finely mince your garlic if you haven't already.
- Combine all your ingredients except the olive oil in a large mixing bowl.
- Heat about a tbsp of olive oil in a nonstick skillet over medium heat. You may also use cast iron or stainless, but you'll need a bit more oil to prevent sticking.
- Drop the batter in rounded tablespoons onto your skillet and flatten slightly to form the patty.
- Cook 2 minutes until the first side is golden brown, then carefully flip the patty to cook the other side to golden brown, about another 2 minutes. Continue cooking in batches until you've used all the spinach batter. You may need to add a little more oil if the patties start to stick about halfway through.
- Serve immediately
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