SAUTEED SPINACH WITH RAISINS AND PINE NUTS
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
- Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.
SAUTEED SPINACH WITH GOLDEN RAISINS
Golden raisins add a welcome note of sweetness to sauteed spinach.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a large (12-inch) skillet, warm olive oil. Cook spinach in three additions, letting the first batch wilt before adding the next and tossing often, until completely wilted, 3 to 4 minutes total.
- Stir in raisins. Season with salt and pepper.
Nutrition Facts : Calories 91 g, Fat 2 g, Fiber 6 g, Protein 7 g
BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES, AND GOLDEN RAISINS
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean feel, serve the salmon with couscous tossed with roasted pistachios.
Provided by Bon Appétit Test Kitchen
Categories Fish Fruit Leafy Green Olive Vegetable Sauté Valentine's Day High Fiber Dinner Dried Fruit Raisin Seafood Salmon Spinach Winter Healthy Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
- Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
- Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
- Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.
SPINACH AND RAISINS
Steps:
- Wash and trim tough stems from loose spinach or wash packaged spinach.
- Mince garlic, grate ginger and add both to hot oil in a pot. Add spinach and raisins; cover, and reduce heat, cooking about 2 minutes, until spinach is tender.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 181 milligrams, Sugar 6 grams
SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA
This classic Spanish dish of spinach with pine nuts and raisins is a delicious way to get your daily veggies! Make your own espinacas a la catalana at home in no time at all.
Provided by David Pope
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
- To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
- Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
- Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
- Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
- Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
- Add the pine nuts back into the pan and stir to combine everything.
- Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.
Nutrition Facts : Calories 241.53 kcal, Carbohydrate 21.87 g, Protein 10.15 g, Fat 15.86 g, SaturatedFat 1.72 g, Sodium 525.46 mg, Fiber 7.14 g, Sugar 8.76 g, ServingSize 1 serving
SAUTEED SPINACH
Sauteed Spinach is an easy and healthy side dish that can be made in just a few minutes with only a few ingredients. Dressed up with golden raisins, garlic, red pepper flakes, and lemon, this sauteed spinach recipe is anything but bland.
Provided by Kristen Chidsey
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Wash spinach well. Use a salad spinner or kitchen towel to fully remove liquid from spinach leaves. Trim off any large stems on the spinach.
- In a large non-stick stock pan (or dutch oven), heat the olive oil over medium heat. Add in the garlic and saute for 1 minute--do not let your garlic brown. If this happens, you MUST start over!
- Add spinach, red pepper flakes, salt, and pepper to pan and toss the spinach to coat with the oil.
- Cover the pot and cook for 1 minute over medium heat. Remove lid, stir spinach and cover again. Cook for 1 minute covered. Remove lid, stir spinach and continue to saute for 1-2 minutes, until spinach is wilted.
- Remove from heat and drain off excess liquid off sauteed spinach if desired. Do this by placing sauteed spinach in a fine mesh colander and gently pushing down with a wooden spoon.
- Add in squeeze of fresh lemon juice and golden raisins if using. Serve.
Nutrition Facts : Calories 84 kcal, Carbohydrate 11 g, Protein 3 g, Fat 4 g, Sodium 676 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS
Yes, both bacon and butter can be part of healthy recipes! We use just a small amount of each in this low-calorie Spanish-inspired side dish, saving the butter for the very end so it has more impact.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
- Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
- Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.
SPINACH WITH RAISINS & PINE NUTS
This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS
Steps:
- In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.
SAUTEED SPINACH WITH A TWIST
I love this dish! The twist is in the golden raisins. They add such a wonderful flavor. The saltiness of the broth and cheese blends well with the sweetness of the raisins. My kids love it!
Provided by Marni
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 14.1 g, Cholesterol 1.1 mg, Fat 7.8 g, Fiber 4.2 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 155.9 mg, Sugar 6.3 g
SAUTEED SWISS CHARD WITH GOLDEN RAISINS AND CAPERS
I don't do well growing spinach in my summer garden (too hot, it bolts) but Swiss Chard does very well. This recipes sounds like a great way to use it! I haven't tried it yet, will this summer! From May 2007 GH. They remark that this makes a nice pasta - serve with favorite pasta & 1/2 cup cooking water.
Provided by MA HIKER
Categories Chard
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim tough stem ends from Swiss chard. Cut stems crosswise into 1-inch pieces; cut leaves into 2-inch pieces, keeping stems & leaves separate.
- In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook about 4 minutes or until onion begins to brown.
- Add chard stems and cook, covered, 5 to 7 minutes or until tender.
- Stir in raisins.
- Add leaves to stems in batches, covering skillet after each batch; cook 7 to 10 minutes in total or until leaves are tender and wilted, stirring often.
- Remove from heat, stir in capers.
Nutrition Facts : Calories 117.8, Fat 3.9, SaturatedFat 0.6, Sodium 613, Carbohydrate 20.1, Fiber 4.5, Sugar 10.4, Protein 4.8
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