Sicilian Spinach Saute 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.

SICILIAN SPINACH SAUTé

Steps:

• Combine spinach and 1/4 cup water in heavy large pot over high heat. Toss until spinach wilts but is still bright green, about 3 minutes. Transfer spinach to colander; press to release excess liquid.
• Heat oil in same pot over medium heat. Add garlic; stir until fragrant, about 30 seconds. Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute. Season spinach to taste with salt and pepper and serve.

SICILIAN HARVEST SALAD

Steps:

• Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.
• Put the raisins, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.
• Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.
• Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.

SICILIAN SPINACH SAUTE

Steps:

• Combine spinach and 1/4 cup water in heavy large pot over high heat.
• Toss until spinach wilts but is still bright green, about 3 minutes.
• Transfer spinach to colander; press to release excess liquid.
• Wipe pot dry.
• Heat oil in same pot over medium heat.
• Add garlic; stir until fragrant, about 30 seconds.
• Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute.
• Season spinach to taste with salt and pepper and serve.

BEST EVER ITALIAN SPINACH

Steps:

• Thaw spinach and squeeze out excess water.
• Now, squeeze some more and set aside.
• In a saute skillet, over medium heat, add olive oil and garlic.
• Cook until garlic is golden brown (don't burn it!).
• Add spinach and seasonings, saute for 3-4 minutes.
• Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
• Drain any excess oil and transfer to serving platter.
• Sprinkle grated Paremesan cheese over the top, amount to your liking.

SPINACH SAUTE

Steps:

• Check the spinach leaves and discard any leaves with blemishes. Cut large leaves into strips. Rinse the spinach and set aside.
• Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the spinach in it, add a teaspoon of salt and blanch for 2 to 3 minutes. Using a slotted spoon place the spinach in a colander and set aside.
• Combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the heat.
• Combine the spinach with the garlic then place skillet back over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and pepper to taste.
• Serve hot with lemon wedges if desired.

SPINACH SAUTE

Steps:

• Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
• Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.

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.

ITALIAN SPINACH SAUTE

Steps:

• Heat oil oil in a large skillet over medium-high heat.
• Add in spinach and chopped garlic; saute stirring for about 10-12 minutes or until all the liquid from the spinach evaporates.
• Add in the breadcrumbs and Parmesan cheese; mix to combine and heat through.
• Season with salt and fresh ground pepper to taste.

ITALIAN SPINACH

Steps:

• Place drained spinach in non-stick skillet and heat well.
• Add garlic and egg and stir until egg is set.
• Add Parmesan cheese, cover and remove from heat.
• Let sit for a couple of minutes for the cheese to melt.
• Stir and serve.