Sauteed Spinach With Garlic Food

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.

SAUTEED SPINACH WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter and olive oil together.
• Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
• Season to taste with salt and freshly ground black pepper.
• Garnish with crumbled feta cheese just before serving.

SAUTEED SPINACH

Steps:

• In a large skillet, saute the garlic in oil for 1 minute. Add wine. Bring to a boil; cook until liquid is reduced by half., Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted. Serve with a slotted spoon.

GARLIC SAUTEED SPINACH

Steps:

• Rinse spinach well in cold water; dry well.
• In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
• Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
• Cover the pot and cook for 2 minutes.
• Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
• Using a slotted spoon, lift the spinach to a serving bowl and top with butter.

SAUTEED SPINACH WITH GARLIC

Steps:

• In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
• Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.

SAUTEED SPINACH WITH GARLIC

Steps:

• Trim and clean the spinach, cut into palm size pieces.
• In a large pan, cook the garlic and red pepper in the olive oil over medium heat until the garlic is golden.
• Add the spinach and salt to taste.
• Stir well.
• Cover the pot and cook until spinach is tender, just a few minutes.
• Serve hot or at room temperature.

QUICK AND EASY SAUTEED SPINACH

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.

QUICK SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.

SAUTEED SPINACH WITH BACON, GARLIC AND THYME

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature.

SAUTE SPINACH WITH GARLIC

Steps:

• In a large sauté pan, heat olive oil over medium heat.
• Add garlic, and cook until golden brown, 2 to 3 minutes.
• Using a slotted spoon, transfer garlic to paper towels; reserve.
• Discard oil.
• Spray pan with cooking spray, and heat over medium heat.
• Coarsely chop spinach and stalks.
• Working in batches, add damp spinach to the pan.
• Cover, and cook until spinach just begins to wilt, 4 to 5 minutes.
• Transfer the cooked spinach to a metal bowl, and cook remaining spinach.
• Season with salt and pepper.
• Sprinkle reserved garlic over spinach, and serve warm.

SAUTEED SPINACH WITH GARLIC

Steps:

• In a large sauté pan, heat oil over medium-high heat.
• Add garlic and cook, stirring , about 30 seconds.
• Add orange juice; cook until reduced a bit, about 30 seconds.
• Add spinach and sauté, stirring constantly, until it begins to wilt.
• Season with salt and pepper and stir well.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.

SAUTEED SPINACH WITH GARLIC-GINGER & PEPPERS

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

GARLIC SAUTEED SPINACH

Steps:

• Bring a large pot of salted water to a boil.
• Cut the thickest stems off the greens and rinse the leaves well in the sink using lots of fresh water.
• Add the spinach in the water and blanch them, stirring continuously for about 1 minute, then strain them and rinse immediately with cold water so they stop cooking.
• When the greens are cool enough to handle, squeeze all the water out of them and lay them on a cutting board where you'll randomly chop them in big sections.
• In a large pan, over a medium-high heat, quickly saute the garlic in a couple of tablespoons olive oil, then add the greens. Quickly toss around the greens, adding a sprinkle more olive oil, if needed.
• Season with salt and pepper to taste, and serve it up! You want to preserve the crunchy bite of the fresh vegetable.

GARLIC SAUTéED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and saute for 30 seconds. You don't want the garlic browning too much.
• Add the baby spinach to the pan. It will be a big mound, and you can use your hands to pack it in. Use tongs or a spatula to carefully flip the spinach over, so that all of the pieces get covered in oil and garlic.
• Cover the pan for a minute to let it steam, then stir again. Repeat this process until the spinach is wilted down, about 5 minutes later.
• Season with salt and pepper, then serve.

QUICK-SAUTEED SPINACH WITH GARLIC

Steps:

• In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.
• Remove the spinach from the heat, squeeze the lemon over the top, and add the red pepper and salt and black pepper. Toss well and serve.

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.

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.

GARLIC BUTTER SAUTEED SPINACH

Steps:

• Heat up a skillet and add the butter. Saute the garlic until aromatic, add the spinach into the skillet, follow by the salt and lemon juice, stir to combine well. As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter. Garnish with some fresh lemon wedges and serve immediately.