Crispy Baked Spinach

in Phase 2 Recipes, Vegetables

Post image for Crispy Baked Spinach

My favorite local restaurant serves a side dish of fried spinach with their Southwestern-inspired dishes. It’s not pretty, but this recipe for crispy baked spinach is similar in taste with none of the fat. I eat this all the time for a snack or side dish on Phase 2 of the HCG Diet.

hcg diet recipes – phase 2

Crispy Baked Spinach

Serving Size: 1

Calories per serving: 14

Fat per serving: 0

2.2g carbs

Ingredients

  • 2 cups baby spinach (loosely packed)
  • Cooking Spray
  • Kosher Salt

Instructions

  1. Preheat oven to 350 degrees
  2. Line a large baking pan with parchment paper.
  3. Spray lightly with cooking spray.
  4. Spread spinach evenly in a single layer on the parchment paper.
  5. Bake for 10-15 minutes.
  6. Remove from oven. Wait 5 minutes before serving.

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{ 28 comments… read them below or add one }

1 ASHLEY HUTCHERSON April 18, 2012

CAN U USE ALUMINUM FOIL INSTEAD OF PARCHMENT PAPER?

2 Toni April 18, 2012

You can, but it will probably stick unless you spray it with Pam. Do you have some of that non-stick foil?

3 Katie May 7, 2012

Does the cooking spray have to be a certain kind?

4 Toni May 8, 2012

Not really, Katie. Any brand that says zero calories.

5 BrandyWine May 21, 2012

I am sooooo… glad I discovered the crispy spinach… it has made my success a lot more enjoyable! Thank you. I use this as a snack in the evening when I have had all that is allotted .. takes the craving for more away!

6 Toni May 21, 2012

LOL, Brandy. I just took some out of the oven!

7 Piper Horton August 16, 2012

Your recipe says cooking spray but doesn’t say when to use it. I presume it goes on before cooking the spinach?

8 Toni August 17, 2012

You’re right. I added that instructions. Thanks for catching that.

9 Sherry in Union, KY August 22, 2012

Toni, thanks so much for the excellent, yet simple, recipe. Spinach is one of the vegetables on this diet that I really love, so it’s nice to have an additional way to prepare it. I made it for dinner tonight. I was taken aback by how good it was.

10 Sherry in Union, KY August 24, 2012

I figured out a way to make this without the cooking spray, since oil is a no no on Phase 2. Reynold’s makes a foil/parchment paper combo. The foil side forms nicely over the cookie sheet, and the spinach does not stick to the parchment paper. It also appears to be reusable (I will test that). Viola!

11 Toni August 24, 2012

I love this too, Sherry. I buy the huge container of organic baby spinach and it’s gone in no time!

12 Toni August 24, 2012

That’s a great suggestion, Sherry! I’ll try some of that too.

13 Monica August 29, 2012

Toni, these are absolutely delicious! I’m in P2 for the first time…2 weeks in so far and have had great success. These recipes allow me to be even more creative! Thanks so much for sharing with us all. By the way, the combo parchment/foil works wonderfully!

14 Toni August 30, 2012

Thanks, Monica!

15 Judi September 23, 2012

I love this too! I look forward to eating this.

16 Kathy October 7, 2012

I’m just getting started with hcg and so glad I found your blog. Thank you for sharing your time and recipes! Do you add the salt before or after cooking in this recipe?

17 Toni October 7, 2012

Thanks, Kathy. I salt before–VERY sparingly.

18 Bonnie October 29, 2012

Thanks for your web site. I will be starting as soon as my supplies come in. Do these store well?

19 Toni October 29, 2012

Bonnie, I believe this recipe is best eaten right away. I’ve never tried storing them.

20 Linette January 25, 2013

Toni, I saw your video a year ago when I was scared I couldn’t do the Hcg. The memory of all of the great things you cooked in such short amount of time helped to get me “this”year to actually think P2 choices would be enough. Thank you for your meals in 45 minute video, as well; you are an inspiration and great help for us.

21 Toni January 26, 2013

You are SO welcome, Linette!

22 Cinnamon January 28, 2013

I love this! I have been doing this with KALE for a long time- it’s stronger leaf structure holds up well to the baking process. I also use butter flavored spray oil and some salt- it totally cures me of popcorn/ chip cravings!

23 Toni January 28, 2013

I tried kale, but I guess I didn’t do it right, it always tastes burnt. Any tips?

24 Cinnamon January 29, 2013

I will toss it/ stir it around a bit halfway through the baking time- that might help?

25 Cinnamon February 2, 2013

I also do this with quartered brussels sprouts, and add a little liquid to the pan the last 5 mins of cooking.

26 Toni February 3, 2013

LOVE brussels sprouts. I have some in the fridge right now!

27 Sakina February 5, 2013

Toni,

I mentioned I was going to try ‘spinach chips’ (my affectionate term for your Crispy Baked Spinach’) and a co-worker mentioned she was doing the same with kale. She said she pops the kale in the microwave for a minute or two to wilt it first…so that may help? I haven’t personally tried her recipe yet but I just tried yours and LOVE themmmmmm….I’m not surprised, I have not made one thing here on your blog that I didn’t like immensely!

28 Toni February 5, 2013

Sakina, I’m so glad to hear that you like the recipes! I’ll try microwaving the kale first too.

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