Lemon Spinach Food

BROWN BUTTER SAUTEED SPINACH WITH LEMON

Steps:

• Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
• Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
• Transfer to a serving bowl.

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.

REAL SIMPLE'S LEMON SPINACH

Steps:

• Combine all except spinach in pan.
• Bring to a simmer.
• Add spinach in batches and cook until just wilted.
• Drain
• Serve.
• If you have left overs use the spinach for other recipes.

PEPPERCORN CHICKEN WITH LEMON SPINACH

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

SAUTEED SPINACH WITH GARLIC AND LEMON

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
• Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
• Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

CREAMY LEMON SPINACH PASTA WITH SCALLOPS & SHRIMP

Steps:

• Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
• Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
• Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
• Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
• Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
• Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!

SPINACH LEMON RICE

Steps:

• Rinse and drain rice in cold water.
• Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
• Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
• Uncover place shredded spinach on top of rice without stirring.
• Cover again and cook for another 5 minutes.
• Turn off heat, add lemon juice and let stand covered 10 minutes.
• Fluff with a fork and serve.

LEMON SPINACH

Steps:

• Cook spinach according to directions.
• Drain well.
• Mix in cream cheese, lemon juice, butter, salt and pepper.
• Spoon into a buttered 1 quart baking dish.
• Sprinkle with bread crumbs.
• Bake at 350 degrees for 25 minutes.

CREAMED LEMON SPINACH

Steps:

• Cook bacon until crisp; drain and crumble.
• To the bacon drippings, add onion and garlic. Saute until tender.
• Add flour and stir 2 minutes. Gradually whisk in milk and let thicken. Add chopped spinach, lemon juice and zest, heating through.
• Stir in Parmesan cheese, bacon and adjust seasonings to taste.

LEMON SPINACH COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.