Garlic Spinach Food

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

GARLIC SAUTéED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and saute for 30 seconds. You don't want the garlic browning too much.
• Add the baby spinach to the pan. It will be a big mound, and you can use your hands to pack it in. Use tongs or a spatula to carefully flip the spinach over, so that all of the pieces get covered in oil and garlic.
• Cover the pan for a minute to let it steam, then stir again. Repeat this process until the spinach is wilted down, about 5 minutes later.
• Season with salt and pepper, then serve.

GARLIC-SPINACH DIP

Steps:

• Mix all ingredients; cover.
• Refrigerate at least 3 hours or up to 3 days.
• Serve with cut-up fresh vegetables.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.

SAUTEED SPINACH WITH GARLIC

Steps:

• In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
• Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

CREAMY SPINACH GARLIC PARMESAN CHICKEN

Steps:

• Place boneless, skinless chicken breasts between two sheet of parchment paper and thin out with a meat mallet or a rolling pin. Season the chicken generously with salt and pepper.
• Brown chicken in a large pan or skillet for 5-6 minutes per side. Remove from the pan and set aside.
• Add the onions and garlic to the pan and cook until soft and translucent.
• Add the spinach and cook until wilted.
• Pour in the cream, sour cream and lemon juice. Season to taste. Allow the sauce to simmer for 5-7 minutes until thickened then add the Parmesan and chicken back to the sauce.
• Reduce the heat and allow to simmer for 5 minutes or until the chicken is fully cooked.
• Serve with pasta or rice.

GARLIC SAUTéED SPINACH

Steps:

• Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt).
• Shake off excess water but do not dry (water droplets helps steam-cook the spinach).
• Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
• Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted.
• Remove from heat immediately and sprinkle with salt and pepper and toss once more.
• Transfer to serving platter and serve.

LEMON & GARLIC SPINACH

Steps:

• In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
• Let cook over low heat for about 20 minutes so the flavors meld.
• Take off heat, add spinach, toss well and serve.

GARLIC SAUTEED SPINACH

Steps:

• Rinse spinach well in cold water; dry well.
• In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
• Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
• Cover the pot and cook for 2 minutes.
• Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
• Using a slotted spoon, lift the spinach to a serving bowl and top with butter.

GARLIC, SPINACH & CHEDDAR FONDUE

Steps:

• Melt butter in medium saucepan on medium heat. Add garlic; cook 2 min., stirring frequently. Stir in wine; bring just to a simmer.
• Toss shredded cheese with cornstarch. Add, 1/2 cup at a time, to wine mixture; cook 1 min. after each addition or until cheese is completely melted, stirring constantly. Stir in cream cheese spread; cook and stir 2 min. or until melted. Add spinach; cook 2 min. or just until wilted, stirring constantly.
• Serve in a fondue pot or small slow cooker.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

THAI STIR-FRIED SPINACH WITH GARLIC AND PEANUTS

Steps:

• Gather the ingredients.
• In a cup, stir together stock,​ oyster sauce, fish sauce, sherry, and brown sugar. Set aside. Rinse spinach and drain.
• Heat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons vegetable oil and swirl around, then add garlic and chili (if using). Stir-fry 1 minute to release the fragrance.
• Add the red pepper (if using) and stir-fry 1 minute. Add the spinach and stir-fry briefly, until the spinach leaves are lightly covered in the oil and garlic/chile (about 30 seconds). Add the stir-fry sauce and stir-fry until spinach has cooked down to a nice dark green (stems should still be on the crisp side), about 2 to 4 minutes.
• Remove from heat and taste-test, adding more fish sauce instead of salt. (If too salty or sweet, add a squeeze of lime or lemon juice. More chile can be added for increased spiciness.)
• To serve, scoop or slide spinach onto a serving plate or bowl. Top with the remaining liquid at the bottom of your wok/pan. Drizzle over the sesame oil and top with chopped nuts.
• Serve and enjoy.

GARLIC CREAMED SPINACH

Steps:

• Bring water to a boil in a 2-quart heavy saucepan over moderate heat, then add spinach in handfuls and cook, tossing, until wilted, 2 to 3 minutes. Transfer to a sieve set over a bowl and press on spinach with back of a wooden spoon to remove excess liquid, then discard liquid.
• Add cream, garlic, nutmeg, salt, and pepper to saucepan and boil until reduced to 1 tablespoon, about 2 minutes. Discard garlic and add spinach to cream mixture, tossing until coated and heated through.

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.