Pan Fried Spinach Food

BEST SAUTéED CHINESE SPINACH

Steps:

• Wash and remove the stems from the spinach or kale, if necessary.
• Combine the broth, soy sauce, sugar, cornstarch and sesame oil in a small bowl. Taste and if needed add salt. I only add salt if I use low sodium broth and soy sauce. If either have salt I don't generally add any.
• Heat the vegetable oil in a skillet over medium heat until it shimmers or when a drop of water flicked in it dances.
• Add the garlic and stir. If garlic starts to brown you need to reduce your heat.
• Quickly stir the soy mixture to make sure the cornstarch is totally dissolved. Add to the garlic in the skillet.
• Simmer for a few minutes until mixture thickens.
• Increase the heat, add the spinach and cook.
• Stir, with a wooden spoon, until starting to wilt and totally coated in soy mixture, about a minute.
• When serving, serve with a slotted spoon to reduce juices or serve juices on top of rice.
• Enjoy!

EASY FRIED SPINACH

Steps:

• Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

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.

PAN FRIED SPINACH

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

CRACKLING SPINACH

Steps:

• Sprinkle shredded spinach over a kitchen towel or tissue paper. Dab with another towel or tissue and remove as much moisture as possible. Keep covered until ready to fry.
• Heat oil in a kadai or frying pan on medium flame for deep frying. Once hot, sprinkle the spinach carefully into the pan. Fry on medium for 2-3 minutes or until crispy. Use a slotted spoon or a spider strainer to remove the spinach. Transfer onto a tissue lined plate.
• Add ginger and garlic into a spider strainer and place it in the hot oil and fry for 1-2 minutes or until golden brown. Remove and transfer to a tissue lined plate.
• Transfer the fried spinach, ginger and garlic into a bowl. Add toasted sesame seeds, red chilli flakes, castor sugar and salt. Toss to combine and serve hot.

FRIED SPINACH

Steps:

• In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)

PAN-FRIED SPINACH RAVIOLI

Steps:

• In a large skillet, bring 1 cup water to a simmer over medium heat.
• Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry.
• Chop and transfer to a medium bowl.
• Using the same skillet, add 1 tablespoon olive oil the onion & crushed red pepper flakes (if using) and cook, stirring, over medium high heat until softened, about 5 minutes.
• Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each.
• Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.
• Repeat with the remaining wrappers and spinach filling.
• Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil.
• Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter.
• Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt.
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.

PAN SEARED SPINACH

Steps:

• Heat a large skillet over medium high heat.
• Add butter and garlic, be careful not to scorch the butter!
• Cook garlic until slightly brown.
• Add red onion slivers cook until soft about 2 minutes.
• Add baby spinach leaves and toss until just warm.
• DO NOT OVER COOK.
• You want the spinach to be a little crisp.
• Season with fresh ground salt and pepper.
• Serve immediatly.
• ENJOY!