Introduce your kids to the deliciousness of Cheesy Baby Spinach with this crazy-fast recipe. It takes about 5 minutes to make and has a texture soft enough for toddlers to chew.
This recipe never fails to surprise me with both its ease and its deliciousness. It’s easy to cook in minutes, can be served as a quick side with any toddler meal, and it’s a yummy way to make greens for kids that even the littlest eaters love.
This is a nice option for an iron-rich food for kids that’s super fast to cook.
(You may also like my Spinach Pasta Sauce, Spinach Muffins, Spinach Eggs, and Spinach Grilled Cheese.)
Table of Contents
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Ingredients You Need
To make this quick Cheesy Baby Spinach, you’ll need to have the following ingredients on hand and ready to go.
- Baby spinach: I use fresh baby spinach here since it cooks so quickly.
- Olive oil: I prefer to use extra-virgin olive oil in my kitchen. You can use butter here instead, if you prefer.
- Shredded cheese: I usually use cheddar cheese, though you can vary this according to your preference.
- Lemon juice: A little fresh lemon juice perks up the flavors of the spinach.
TIP: You can use shredded cheddar cheese, mozzarella, fontina, Gouda, Havarti, or a pizza or taco blend. It’s really quite versatile!
Featured Review ⭐️⭐️⭐️⭐️⭐️
“My daughter eats this by the bowlful—the cheese makes the spinach really easy to eat with a fork, which she is starting to get the hang of. Otherwise, we just let her self-feed with fingers and wipe the mess up later. We usually serve it alongside scrambled eggs, but it would also be good on top of toast if your kid is up to mixed textures. And sometimes if I’m really lazy, this is dinner and she just eats a whole bowl.” —Virginia
Step-by-Step Instructions
Here’s a look at how to make this Cheesy Baby Spinach. Scroll down to see the full recipe at the bottom of the post, including the amounts and the timing.
- Gather your ingredients.
- Use kitchen shears to cut the greens into thin strips.
- Place the greens into a heat-safe bowl and top with oil and lemon juice. Warm in the microwave. (Or you can do this in a pan on the stovetop.)
- Top with cheese and warm just to melt. Add salt if desired.
TIP: Microwaves preserve nutrients in food while cooking, despite commonly held beliefs that they do the opposite, but you can simply use the stovetop option if you prefer.
Stove-Top Cheesy Spinach
To make this on the stove top in a pan, you just change the order of the steps slightly: Warm the oil in a pan, then add the spinach, then the cheese and lemon juice. It’s a quick and easy way to make cheesy greens like these.
Best Tips for Success
- These cheesy greens are best eaten right after making.
- Use baby spinach, spinach, kale, baby kale, or Swiss chard. Remove the inner stem from greens including kale and chard.
- Cut greens into small pieces with kitchen shears.
- To make these dairy-free, omit the cheese and sprinkle with nutritional yeast.
- You can double or triple the recipe to feed more people in your family.
- This easy spinach recipe pairs well with Pan-Seared Chicken Tenders, Cooked Quinoa, Cooked Eggs, Healthy Meatballs, and more.
More Greens for Kids
I’d love to hear what you think of this recipe so please comment below to share.
Cheesy Baby Spinach
Ingredients
- 1 cup loosely packed baby spinach or baby kale (chopped or snipped with kitchen shears into small pieces)
- 1/2 teaspoon olive oil
- 1/2 teaspoon lemon juice
- 2 tablespoons shredded cheddar (or mozzarella, ricotta, or crumbled goat cheese)
- Salt (to taste)
Instructions
- Place the greens into a microwave-safe bowl.
- Drizzle on the olive oil and lemon juice and heat for 30 seconds.
- Remove from the microwave, top with cheese, and heat for an additional 15-30 seconds until the cheese is melted. Sprinkle with salt and serve.
- To make this on the stove top: Heat a nonstick or stainless-steel skillet over medium heat. Add the olive oil and the greens. Stir to cook until greens are wilted, 2-3 minutes. Remove from heat into a bowl. Top with cheese, lemon juice, and salt.
Notes
- These greens are best eaten right after making.
- Use baby spinach, spinach, kale, baby kale, or Swiss chard.
- Remove the inner stem from greens including kale and chard.
- Cut greens into small pieces with kitchen shears.
- Dairy-free: Omit the cheese and sprinkle with nutritional yeast.
- Double or triple the recipe to feed more people.
Nutrition
This recipe was first published June 2019.
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This looks great! I will prepare it for my children……..Thanks for sharing