Augason Farms Dehydrated Spinach Flakes are quick and easy to rehydrate; they are great as a side dish or perfect added to recipes, such as minestrone soup or any vegetable dish.
- 25 year shelf life*
- 45 servings per can
- 8 oz, institutional size (#10) can
- Easy to use, add to a variety of dishes
- Recipes on label
- No refrigeration needed
- For camping and everyday use
- Non-GMO
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Southwestern Egg Rolls
2 tablespoons vegetable oil
1/2 skinless, boneless chicken breast, diced
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons Augason Farms Dehydrated Spinach Flakes - rehydrated
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Augason Farms Iodized Salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken over medium heat in a medium saucepan approximately 5 minutes. Remove from heat and set aside. Heat remaining 1 tablespoon oil over medium heat in medium saucepan. Stir in green onion and red pepper. Cook and stir until tender about 5 minutes, then add chicken. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese until it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer for at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375°F. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Spinach Dip with Water Chestnuts
2 1/3 cups Augason Farms Dehydrated Spinach Flakes - rehydrated
1 - 16 ounce container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
1 - 8 ounce can water chestnuts, drained and chopped
3 green onions, chopped
In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water
chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving. Serves 4-8.
