Spicy And Sweet Spinach 12 Food

SPICY SAUTéED SPINACH

Steps:

• Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

ANTHONY'S SPICY SPINACH AND ARTICHOKE DIP

Steps:

• Mix all ingredients in a large bowl and stir until evenly combined. Spray a slow cooker evenly with cooking spray (I just use some olive oil because I don't use cooking spray) and transfer all ingredients to the slow cooker.
• Cook on low for 3 hours or until dip is completely warmed through and the cheese has melted.
• Serve warm with chips, bread, vegetables, or any dippers you prefer.

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

SPICY ASIAN "SPINACH" DIP

Steps:

• Wash the bok choi and chop it, discarding the stems.
• Sauté bok choi in cooking oil until it is limp and had lost all of its crunch (about 5 mins).
• Chop spring onions.
• Chop coriander.
• Put onions, bok choi, sour cream, mayonnaise and coriander into a bowl and mix, preferably with an immersion mixer or in a food processor.
• Chill for 1 hour as texture will become thicker (I served it right away once and it was still good but a bit soupy).
• Pour into hollowed out sourdough bread bowl and serve with bread pieces for dipping (optional).

SPICY FRIED SPINACH

Steps:

• Wash spinach well, in several changes of water, to remove grit.
• Heat the ghee and peanut oil in a large skillet or wok.
• Stir-fry the sliced onion until golden brown.
• Add the garlic and ginger; and stir-fry for a further minute or two.
• Mix in the cumin seeds, ground spices and salt.
• Finally, add the spinach.
• Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
• Add more water as necessary to prevent the spinach from sticking to the pan.
• Serve hot with rice or Indian breads.

SPICY AND SWEET SPINACH

Steps:

• Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.

SPICY AND SWEET SPINACH

Steps:

• Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.

SPINACH SALAD DRESSING - SPICY AND FABULOUS

Steps:

• Mix all ingredients except for oil in blender.
• When well blended, add oil in a slow stream while blender is running to create a thick dressing.
• Blend in a tbsp or two of water until the dressing is thin enough to pour out of the blender (but the dressing should still stay quite thick).
• Will keep for a long time in refridgerator.

SPICY AND SWEET SPINACH [12]

Steps:

• Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.