From salad to souffle, these protein-packed meals showcase the versatility of this vegetable.
INGREDIENTS (SERVES 2) 1 tbsp olive oil 100g spinach, remove roots and lower stems 200g eggplant, cut into small pieces 1 medium carrot, par-boiled and chopped 1 medium-sized onion, chopped 3 stalks long beans, cut into 4cm lengths 100g lontong paste 1½ cup vegetable stock ¼ cup coconut milk 3 tbsp evaporated milk ½ tsp brown sugar 10 quail eggs, boiled, shelled and halved Chopped fresh coriander, to garnish DIRECTIONS 1 Saute spinach, eggplant, carrot, onion and long beans in olive oil for 5 min. Remove and set aside. 2 In the same pan, fry the lontong paste for 3 min. 3 Add vegetable stock and stir well to dilute the lontong paste. Leave to boil for 5 min on high heat. Reduce the heat to medium and add vegetables. 4 Add coconut milk, evaporated milk and brown sugar. Simmer for 5-10 min. 5 Top with quail eggs and chopped coriander. Serve immediately. INGREDIENTS (SERVES 2) 3 small shallots, chopped 2 tsp butter 80g frozen minced spinach Pinch of salt ¼ cup light cream 3 tbsp chicken stock 1 tsp cinnamon powder 1 packet frozen filo pastry, cut into 8x8cm squares ½ cup cheddar cheese 1 tsp ground black pepper 2 eggs Olive oil DIRECTIONS 1 Preheat oven to 160 deg C. 2 Fry shallots in butter until fragrant. Add spinach and salt and cook for 2 min. 3 Add cream, stock and cinnamon powder and simmer for 3 min. Remove from heat. 4 Line two ramekins (glazed ceramic bowls) with eight pieces of filo pastry each to cover the inside completely. 5 Pour in the spinach mixture and sprinkle with cheese and black pepper. Crack an egg into each. 6 Drizzle some olive oil on top and bake for 25 min. 7 Remove from oven and serve. INGREDIENTS (SERVES 4) 100g spinach leaves Olive oil 150g beef tenderloin, sliced 1 medium onion, sliced into rings 1 red bell pepper, cubed 1 tsp roasted almonds, chopped 1 tsp white sesame seeds FOR THE SAUCE 2 tbsp olive oil 1 tsp English mustard ½ tsp honey ½ tbsp steak sauce 1 tsp balsamic vinegar 1 tsp water DIRECTIONS 1 Blanch spinach leaves in salted hot water for 2 min, strain and rinse with cold water. 2 Heat some olive oil on high heat and saute beef for 2 min or until just cooked. Remove and set aside. 3 In the same pan, add more olive oil, and saute onions and red peppers until they caramelise. Remove from heat. 4 Mix the sauce ingredients and toss in the almonds and sesame seeds. 5 Pile spinach on a plate, top with beef, then the caramelised onions and peppers. Drizzle with sauce and serve immediately.
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