Sauteed Spinach And Onions Food

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SAUTEED SPINACH WITH BACON AND ONIONS

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

ONION, MUSHROOM AND SPINACH SAUTE (FOR TWO)

Steps:

• Preheat a medium saute pan on medium heat.
• Add olive oil.
• Add onions and mushrooms, stirring for 5-10 minutes, until golden brown, adding garlic halfway through.
• Add spinach and stir a minute or two, until spinach is just wilted.
• Remove from heat and add balsamic vinegar, salt and pepper to taste.

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.

SAUTEED SPINACH AND PEPPERS

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.

SAUTEED SPINACH AND ONIONS

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.

SPINACH SOUP WITH GREEN ONIONS

Steps:

• Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.

SAUTéED SPINACH WITH RED ONION

Steps:

• Heat the oil in a very large pot over medium heat.
• Add the onion and the garlic and cook until almost tender, about 6 minutes. Add the broth, soy sauce, red pepper flakes, salt and pepper.
• Add one third of the spinach and cook it until it just begins to wilt. Continue adding the spinach one large handful at a time, sautéing just until it begins to wilt before adding more.
• Transfer the mixture to a bowl, sprinkle with lemon zest and serve.