SAUTEED SPINACH AND PEPPERS
We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.
Nutrition Facts :
SPICY SAUTéED LEEKS AND SPINACH
Sauteed leeks and spinach make a great spring side dish or anytime to brighten up your meal. Loaded with vitamins and flavor.
Provided by Jamie Geller
Categories Side Dish, Vegetable Side
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- 1. Heat evoo in a large sauté pan over medium low heat. Add leeks, cover and cook for 25 minutes, stirring occasionally. 2. Stir in garlic and red pepper flakes. Add wine and spinach and increase heat to medium. 3. Cover and cook 4 minutes more tossing occasionally, until spinach is wilted.
Nutrition Facts :
SAUTEED SPINACH WITH GARLIC-GINGER & PEPPERS
Sauteed Spinach with Garlic-Ginger & Peppers is an Asian-style recipe for spinach and it makes a tasty side dish loaded with flavors. Quick, easy, and positively delicious!
Provided by 2 sisters recipes
Time 10m
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a 9-inch or 10-inch deep skillet. Sauté red pepper until they are softened, about 1 to 2 minutes.
- Add in the garlic, ginger, and red pepper flakes. Stir and sauté until the garlic and ginger give fragrance to the pepper and olive oil, about 1 minute.
- Toss in spinach leaves, and use kitchen tongs to help stir them. Stir in the soy sauce (and drops of toasted sesame oil) into the spinach mixture. Sauté just until the leaves turn bright green and begin to soften for about 1 minute.
- Taste and season with salt, if needed. Turn off heat. Transfer to a serving plate.
- Serve immediately.
- Yields: 2 servings
SAUTEED SPINACH WITH ROASTED RED PEPPER
Roasted red peppers give spinach some much-needed sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
- Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.
GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
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.
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
SPINACH AND SAUTéED VEGGIE CASSEROLE
Steps:
- Preheat Oven to 350 Degrees
- Heat 2 Tbsp of olive oil over medium high heat in a large skillet.
- Add spinach and sauté for approximately 6 minutes, or until spinach is wilted.
- Place wilted spinach in a 2 quart dish.
- Heat Olive Oil in Skillet over medium heat. Add Bell Peppers and Onions to skillet and sauté for 5 minutes
- Next, add mushrooms, stir and cover skillet with lid for approximately 5 minutes or until veggies begin to soften.
- Remove cover from skillet and add minced garlic and 2 Tbsp of Butter, keep over medium heat until butter is melted.
- Remove from heat and add cherry tomatoes.
- Place sauteed veggies & butter mixture over wilted spinach in baking dish.
- Spread cheese evenly over the top.
- Bake at 350 degrees on center rack of oven for approximately 20 minutes or until cheese has melted.
Nutrition Facts : ServingSize 6 g, Calories 254 kcal, Carbohydrate 12 g, Protein 10 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 235 mg, Fiber 4 g, Sugar 5 g
SAUTEED SPINACH WITH GARLIC AND RED-PEPPER FLAKES
Categories dairy-free nut-free vegan vegetarian side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and red-pepper flakes and cook, stirring occasionally, about 1 minute, until the garlic is lightly browned.
- Add 1 bag of spinach and cook, turning with kitchen tongs, until wilted. Add the remaining bag of spinach and cook, turning, 1 to 2 minutes, until wilted and hot. Sprinkle with salt and divide among 4 plates.
SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS
Nonstarchy veggies-like asparagus, peppers and mushrooms-are packed with vitamins and minerals, yet low in calories and carbohydrate. Use simple, delicious ideas like this recipe to fill half your plate with nonstarchy veggies!
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 7 Servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. (function() { var a="",b=[ "adid=ada-foodhub-3-382022934", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 7 Servings Serving Size 1/2 cup Amount per serving Calories 50 Total Fat 3g Saturated Fat 0.4g Trans Fat 0g Cholesterol 0mg Sodium 0mg Total Carbohydrate 5g Dietary Fiber 1g Total Sugars 2g Added Sugars 0g Protein 2g Potassium 270mg Phosphorus 65mg Choices/Exchanges 1 Nonstarchy vegetable, 1/2 Fat
SAUTEED SPINACH AND RED BELL PEPPERS
Categories Side Sauté Low Carb Spinach Bell Pepper Bon Appétit
Yield Serves 8
Number Of Ingredients 4
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and cut peppers into matchstick-size strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add roasted peppers and sauté until heated through, about 3 minutes. Transfer to medium bowl. Cover to keep warm.
- Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat. Add half of spinach and cook just until wilted, about 3 minutes. Transfer spinach to bowl with roasted peppers. Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach. Toss spinach and peppers to combine. Season with salt and pepper.
SAUTED SPINACH AND PEPPERS
Make and share this Sauted Spinach and Peppers recipe from Food.com.
Provided by weekend cooker
Categories Peppers
Time 10m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large non-stick skillet, saute red pepper in oil for 1 minute.
- Add onion, and garlic, saute for 1-2 minutes, or until tender.
- Stir in spinach, salt, pepper, and sugar, saute for 1-2 minutes or until spinach is wilted, and tender.
- Serve with slotted spoon.
SAUTEED SPINACH WITH ROASTED RED PEPPERS
Steps:
- Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.
SAUTéED SPINACH WITH GARLIC AND LEMON
Steps:
- Add the olive oil to a large, deep skillet and place over MEDIUM heat. Add the garlic and cook, stirring, for a minute or two or just until fragrant. Reduce heat a little, if needed, to avoid burning the garlic.
- Add the spinach, a handful at a time, packing it down into the pan with your hand. It will be a great big mound but will cook down quickly. Use tongs to move the spinach around and toss it in the garlic olive oil. Cover the skillet briefly, 30 seconds or so, just until the spinach begins to cook down. Remove the cover and toss again. Remove from the heat just as soon as the spinach is mostly wilted. Pour off excess liquid from the bottom of the skillet, if needed. Season with salt and pepper, to taste and add the lemon juice. Toss well to combine. Sprinkle with a little crushed red pepper flakes, if desired, and serve immediately.
Nutrition Facts : Calories 94 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 236 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
SPINACH, MUSHROOM AND RED PEPPER SAUTE
Make and share this Spinach, Mushroom And Red Pepper Saute recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a non-stick Dutch oven or a flame-prrof casserole dish, heat oil over medium flame.
- Add the onions and garlic.
- Cook, stirring frequently, until the onion is soft (about 7 minutes).
- Add the bell pepper (capsicum) and mushrooms.
- Cook, stirring frequently, until the veggies are tender (about 7 minutes).
- Add spinach.
- Sprinkle salt and marjoram.
- Cover.
- Cook, stirring occasionally, until the spinach wilts (about 4 minutes).
- Serve hot!
Nutrition Facts : Calories 67.7, Fat 2.8, SaturatedFat 0.4, Sodium 342.7, Carbohydrate 9.1, Fiber 3, Sugar 3.7, Protein 4.2
SAUTEED SPINACH AND ONIONS
Quick Sauteed Spinach and Onions is an easy and healthy side dish you can have on the table in less than 20 minutes.
Provided by Courtney Rowland
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large skillet with sides, heat olive oil over medium high heat.
- Add the onions and saute for 7-9 minutes, until soft and starting to brown on the edges.
- Stir in minced garlic and red pepper flakes (if using) and saute for about 30 seconds. Sprinkle with salt.
- Add the spinach and stir into the onion mixture for 2-3 minutes, or until leaves are just wilted. Season to taste with salt and pepper. Add a squeeze of lemon right before serving, if desired.
Nutrition Facts : Calories 97 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 218 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SAUTEED CARROTS AND RED BELL PEPPERS
Categories Vegetable Side Sauté Vegetarian Quick & Easy Bell Pepper Carrot Gourmet
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.
SAUTEED SPINACH AND PEPPERS
We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty--and pretty, too.
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute red pepper in oil for 1 minute. Add onion and garlic; saute until tender, about 1-1/2 minutes longer. Stir in the spinach, salt, pepper and sugar; saute for 1-2 minutes or until spinach is wilted and tender. Serve with a slotted spoon.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.2 g, Cholesterol 0 mg, Fat 3.8 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 293.5 mg, Sugar 2.8 g
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- Add the spinach, carefully mixing with a wooden spoon to coat the leaves in the olive oil. Depending on how deep your skillet is, you might need to add it in several batches, as I do in the video below.
- Turn the heat off and stir in the salt, pepper, lemon juice, and butter. You can also reserve the butter for topping the spinach after you remove it from the pan, as I do in the video. It makes for a pretty presentation.
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