SautÉed Spinach With Garlic Confit Food

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.

SAUTEED SPINACH WITH PANCETTA AND CRISPY SLIVERED GARLIC

Steps:

• Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt.
• Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.)
• Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately.

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 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.

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:

• 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.

GARLIC SAUTEED SPINACH

Steps:

• Heat a large skillet until it is smoking hot. Add the olive oil and the garlic immediately. Then add the spinach in batches, adding more as it wilts until all the spinach is in the pot. Season with salt and pepper, to taste. And add more olive oil, if you like.

SAUTEED GARLIC SPINACH

Steps:

• Heat the oil in a large skillet over medium-high heat and stir in the garlic. Cook, stirring, for 15 seconds. Add the spinach and toss quickly to coat and wilt the leaves. Season with salt and pepper and serve immediately.

BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT

Steps:

• For the confit.
• Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
• Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
• Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
• Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
• Remove the saucepan from the heat and allow the garlic to cool in the oil.
• Refrigerate the garlic, submerged in the oil, for up to a month.
• For the spinach.
• If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
• Melt the butter in the largest skillet you have over medium-low heat.
• Add the shallots and sauté gently for 1 minute.
• Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
• As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
• Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.

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.

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.

SAUTEED SPINACH AND GARLIC

Steps:

• In an 8-quart heavy kettle heat oil over high heat until hot but not smoking and add garlic and spinach with water clinging to leaves. Sauté garlic and spinach, turning with tongs, until spinach is wilted but still bright green, about 2 minutes, and season with salt and pepper. Spinach and garlic may be made 6 hours ahead and chilled, covered.