The last recipe I posted was a clam recipe featuring soffritto and garlic, and I promised I'd share a recipe of how to use the leftover clam broth. I made some of the best spinach I've had in my life by cooking spinach in the clam broth, so the clam recipe ended up yielding two of my favorite new recipes. It's a cold, blustery day... I think I might just warm up with Instant Pot Beer-steamed Clams with Soffritto and Garlic and clam-broth spinach.
I seek out nutrient-dense foods as well as recommend them to nutrition clients. Dark, leafy greens such as spinach are an important part of a balanced, healthy diet, and are associated with good health. Spinach contains these nutrients (and more): vitamin K, potassium, magnesium, calcium, vitamin A... plus antioxidants chlorophyll and beta-carotene.
Now, on to the recipe. First, you'll make the clams (see recipe link in this article above or in my previous blog post). Then follow these quick instructions to make the spinach in your Instant Pot.
All of the leftover clam broth from steamed clams recipe
32 oz. (2 16-oz. packages) frozen chopped spinach
1 slice of fresh lemon
1) Put the clam broth in the Instant Pot.
2) Add the spinach to the Instant Pot.
3) Stir the clam broth into the spinach.
4) Close the IP, set the valve, program the IP to run for 3 minutes on "manual."
5) When the spinach is finished cooking, squirt some fresh lemon juice over the spinach and stir. If there is extra moisture/broth at the bottom, I recommend serving the spinach over brown rice or whole grains in order to soak up the nutrient-rich spinach and clam broth, rather than pouring off (and wasting) this extra liquid. Yum!
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