To make ahead: This double-batch recipe makes one meal for tonight (or to refrigerate for up to 3 days) and one to freeze for up to 1 month (see Step 4). To cook from frozen: Thaw overnight in the refrigerator, then microwave on High until heated through, 4 to 5 minutes. You can also reheat the stew in a saucepan until bubbling; add a little water, if needed, to prevent sticking.
249 calories; protein 11.2g; carbohydrates 38.8g; dietary fiber 10g; sugars 6.8g; fat 6.5g; saturated fat 1.2g; cholesterol 0.7mg; vitamin a iu 7766IU; vitamin c 50.8mg; folate 144.8mcg; calcium 137.1mg; iron 3mg; magnesium 69.6mg; potassium 587.9mg; sodium 309.4mg.
Advertisement Directions Instructions Checklist Step 1 Place spinach (or other greens) in a microwave-safe dish; add 1 Tbsp. water and cover. Microwave on High, stirring occasionally, until just wilted, 1 to 2 minutes. Transfer to a colander to drain. When cool enough to handle, squeeze out any excess water. Coarsely chop and set aside. Advertisement