Do kids today even know who Popeye is?

Forget Apple, Facebook, or Google.

I need to go invest in spinach. 

In the past 7 days, we have gone through 3 bags of spinach.  Making up for lost time I guess.  And why not?  Spinach is easy.  It doesn’t have much of a taste, so don’t even give me that “blech” eye roll.  Add it to your scrambled eggs.  Add it to your spaghetti sauce.  Add it to your smoothie.  And now, add it to your stew.

Black Bean, Hominy, and Spinach Stew

-2 poblano chiles

-1 jalapeno, diced

-1 large yellow onion, diced

-1/4 teaspoon jarred minced garlic

-1/4 teaspoon cumin

-2 cans black beans, rinsed and drained

-1 (15 oz) can hominy, rinsed and drained (you find this in the veggie aisle, usually by the corn)

-3 cups low sodium veggie broth

-Pinch of red pepper flakes

-1 bunch spinach, washed with stems removed

1. Heat oven to broiling.  Place poblanos on a baking sheet and roast until the skin is browned and bubbling.  Place in a paper or Ziploc bag to steam. 

2. In a large stockpot, heat 1 Tbsp vegetable oil over medium high heat.  Add onions and jalapeno.  Saute 5 minutes or until tender.  Stir in garlic and cumin for 1 minute.  Add broth, beans, red pepper, and spinach.  Cover and simmer over low-medium heat for 10 minutes.

3. Now go back to your poblanos.  When they’ve cooled, remove the thin outer peel.  Discard the stems and the seeds, and dice them up.  Add to stew.

4. Add hominy and stir a few minutes.  Serve.  Optional- add a blob of plain nonfat Greek yogurt and a few crushed multigrain or blue corn tortilla chips.

Makes 6 servings.  Per serving: 240 calories, 33 g carbs, 7 g fat, 11 g protein, 8 g fiber.