Sauteed Spinach And Tomatoes Food

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

WILTED SPINACH AND CHERRY TOMATOES

Steps:

• In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

SAUTEED SPINACH AND TOMATOES

Steps:

• Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally.
• Add spinach, drained tomatoes, salt and red pepper to skillet; cook 4 minutes more or until spinach is wilted, stirring frequently.

SAUTEED SPINACH WITH TOMATOES

Steps:

• In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
• Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
• Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
• Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
• Serves 2 to 4

SAUTEED SPINACH WITH PARMESAN CHEESE

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
• Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
• Sprinkle with Parmesan cheese to serve.

SAUTEED SNAPPER WITH PLUM TOMATOES AND SPINACH

Steps:

• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan.
• Heat remaining 1 1/2 teaspoons olive oil in pan over medium-high heat. Add tomato and garlic; sauté 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts. Return fish to pan. Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.

SPINACH AND GRAPE TOMATOES SAUTE OVER PEARL COUSCOUS

Steps:

• In a nonstick pan toast the couscous in the 1 tbsp. of olive oil until lightly tan.
• Carefully add the hot broth to the couscous and simmer until the couscous absorbs all of the liquid. About 5 minutes
• Fluff with fork and put in a preheated 170F oven to keep warm.
• In a large nonstick skillet heat the 2 tbsp. of olive oil over medium heat; sauté tomatoes and garlic until fragrant, 1-2 minutes.
• Add the spinach to the skillet; sauté until wilted; 2 minutes.
• Season mixture with the lemon juice, salt, and pepper.
• Serve right away over the warm couscous.

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.

SAUTEED SPINACH AND POTATOES - ALOO PALAK

Steps:

• In a mortar and pestle, make a rough paste of ginger, garlic and green chili.
• Chop potatoes into 3/4 inch cubes. Chop onions, tomatoes and spinach.
• Heat oil in pan over medium high heat. Add cumin seeds and cook 1-2 minutes.
• Add onion and saute until soft,
• Stir in paste and potatoes. Cover, reduce heat to medium and cook 5 minutes.
• Add tomatoes and salt, mix well. Cover and cook additional 5-8 minutes, until potatoes start getting soft.
• Stir in spices, cover and cook until potatoes are about 80% done. About 5-10 minutes. Check a few times that the potatoes are not sticking to the bottom.
• Add spinach. Cover and cook about 2 minutes, until spinach is soft enough to stir in. Mix everything well, cover and cook until potatoes are done and most liquid has evaporated, about 5-8 minutes.
• Taste and adjust salt.

PESTO SPINACH AND TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Stir in spinach; saute until wilted, about 2 minutes.
• Stir tomatoes into spinach; cook just until tomatoes are heated through, about 2 minutes. Stir in pesto.

SAUTEED SPINACH AND TOMATOES

Steps:

• 1. PREHEAT A large skillet over medium-high heat. Saute the onions in the oil for about 2 minutes. Add the garlic, ginger, and salt. Saute for another 30 seconds or so.
• 2. Add the tomatoes and saute until moisture begins to release, about 2 minutes.
• 3. Add the spinach and cook until the spinach is wilted. Add splashes of water to make the spinach cook faster without burning.
• 4. Sprinkle with lemon or lime juice, finish with nuts and serve.

WILTED SPINACH AND CHERRY TOMATOES

Steps:

• In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SAUTéED SPINACH AND TOMATOES

Steps:

• Heat oil in large skillet on medium heat.Add tomatoes; cook and stir 1 minute. Add spinach; cook and stir 2 minutes or until spinach is slightly wilted.
• Sprinkle with Seasoning; toss to coat well.

SAUTEED SPINACH AND GRAPE TOMATOES

Steps:

• Heat oil over medium high in a saute pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.