Braised Spinach And Onion With Variations Food

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BRAISED SPINACH



Braised Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
2 large red onions, sliced
4 garlic cloves, minced
4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped
2 tablespoons soy sauce
3/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.

SPINACH 'N ONIONS



Spinach 'n Onions image

Nice way to serve spinach and so good for you! The secret is not to overcook the spinach. I like to add a few roasted pine nuts or pumkin seeds with a nice jolt of Marsala wine. I love to serve this recipe with recipe#399309. Just spoon the sauce over the spinach when it is on the plate MMMmm

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons lite olive oil
1 large red onion, thinly sliced
1 lb fresh spinach leaves, cleaned and stems removed
1 tablespoon fresh lemon juice
salt and pepper

Steps:

  • Heat oil in a skillet.
  • When it is hot but not smoking add onions.
  • Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
  • Add spinach, but only for a minute or two, stir until just wilted.
  • Add lemon juice and salt& pepper.
  • Serve.

BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS



Braised Spinach with Garlic, Onion, and Pine Nuts image

My favorite supermarket had some beautiful fresh spinach on sale a few weeks ago, and I just had to load up on it, cheap AND beautiful... who could ask for more! This is one of the ways I chose to use it.

Provided by Toby Jermain

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs fresh spinach, washed well to remove sand,drained,stemmed,and very coarsely chopped
1 sweet onion, chopped (Texas-1015, Vidalia, Maui, or Walla Walla)
2 tablespoons minced garlic
extra virgin olive oil
1/4 teaspoon freshly grated nutmeg (optional)
1 lemon, juice and zest of, grated,to taste
kosher salt
fresh ground black pepper
1/4 cup toasted pine nuts, to taste

Steps:

  • Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
  • Heat 1-2 Tbsp olive oil, and saute onion until translucent.
  • Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
  • Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
  • If desired, drain the rendered juices from the pan before continuing.
  • Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
  • Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.

Nutrition Facts : Calories 129.8, Fat 6.7, SaturatedFat 0.6, Sodium 181.3, Carbohydrate 14.5, Fiber 5.8, Sugar 2.8, Protein 8.2

BRAISED LENTILS WITH SPINACH



Braised Lentils with Spinach image

Provided by Lidia Bastianich

Categories     Bean     Leafy Green     Side     Braise     High Fiber     Low/No Sugar     Spinach     Lentil     Fall     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 cups brown lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained

Steps:

  • Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
  • Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

SPINACH AND ONION BHAJI



Spinach and Onion Bhaji image

My Indian friend wrote this out for me, the ingredients are approximations because she never measures them. This is a tasty dish that can be made first and reheated in the microwave. Frozen spinach can be substituted, use 500 grams.

Provided by ShakenCake

Categories     Spinach

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 onion, finely sliced
1 bunch spinach
2 garlic cloves
1 fresh chili pepper (optional)
1 inch gingerroot, grated
2 tablespoons ghee or 2 tablespoons vegetable oil
1 dash salt
1 tomatoes, skinned and chopped
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
lemon juice

Steps:

  • If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
  • Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
  • Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.

Nutrition Facts : Calories 207.5, Fat 14.4, SaturatedFat 8.2, Cholesterol 32.8, Sodium 220.4, Carbohydrate 17.2, Fiber 6.1, Sugar 4.8, Protein 7.2

BRAISED LENTILS WITH ONIONS AND SPINACH



Braised Lentils With Onions and Spinach image

Make and share this Braised Lentils With Onions and Spinach recipe from Food.com.

Provided by akgrown

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 cup carrot, finely chopped
1/2 cup shallot, finely chopped
1/4 cup dry white wine (or apple juice)
2 cups dried lentils
4 cups onions, thinly sliced
3 1/2 cups chicken broth or 3 1/2 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs
2 tablespoons red wine vinegar
1 (10 ounce) bag prewashed fresh spinach
4 ounces crumbled feta cheese

Steps:

  • Heat olive oil over med-high heat in a dutch oven, and sauté carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
  • Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
  • Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
  • For vegetarian use vegetable broth.

Nutrition Facts : Calories 403.5, Fat 8.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 828.6, Carbohydrate 56.8, Fiber 22.7, Sugar 8.2, Protein 25.2

BRAISED SPINACH AND ONION (WITH VARIATIONS)



Braised Spinach and Onion (With Variations) image

This recipe has a number of variations. You can use spinach, onions, leeks, swiss chard, beet greens, bok choy or a combination of any or all. I tend to cut the butter down slightly. This is quite rich, so a little goes a long way. This dish could be served warm or at room temperature. This can be made 1 day ahead of time.

Provided by Abby Girl

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch spinach, washed, stemmed (or 1 package frozen, thawed and squeezed dried)
2 large onions, chopped
1 cup low sodium chicken broth
2 1/4 tablespoons butter
1/4 cup fresh parmesan cheese, grated
1/8 teaspoon red pepper flakes (optional)

Steps:

  • In a large saucepan, combine onions and chicken broth. Cook onion until stock has reduced to 1/4 cup, about 7 - 9 minutes, stirring constantly. Remove onions from heat. Set aside.
  • In a large skillet spray with Pam. With some water still clinging to the spinach, add to skillet and cook until just wilted. Remove from heat and cool slightly. Squeeze out excess liquid and chop.
  • Melt butter over low heat or in microwave. Add butter, spinach to the braised onions and combine. Salt, pepper to suit taste. Place in casserole dish.
  • Bake in preheated 350 oven for 20 minutes or until heated through.
  • Note: If using beet greens or swiss chard, use caution with pepper.

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