GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
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.
SPICY GARLIC SAUTEED SPINACH RECIPE
This spicy garlic sauteed spinach is so easy to make and so delicious! This is my favorite way of eating spinach! So spicy, so garlicky and so addictive!
Provided by MelanieCooks.com
Categories Side Dish
Time 5m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Add garlic and red pepper flakes and cook for 1 minute.
- Add spinach leaves and cook, stirring every 10 seconds, until the spinach is completely wilted (approximately 3 minutes).
- Sprinkle with salt to taste.
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
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.
SAUTEED SPINACH
Provided by Food Network Kitchen
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the spinach stems. Tear the leaves into large pieces. Fill a large bowl with cold water and wash the spinach. Repeat 2 or 3 times until the spinach is thoroughly cleaned. Drain.
- In a large skillet, heat half the oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard. Add the spinach in batches, stirring to wilt, before adding more. When all the spinach has been added, raise the heat to high, season with salt and pepper, and cook, covered, for 3 minutes. Drain the spinach in a colander. Return spinach to the skillet to heat through. Serve in a medium bowl, drizzled with the remaining oil and garnished with lemon wedges, if desired.
SAUTEED SPINACH
Steps:
- Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.
SPICE-CRUSTED SALMON WITH SAUTéED POTATOES & SPINACH
BBC MasterChef winner, Dhruv Baker, shows how a classic sauce can be updated with new flavours
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 16
Steps:
- Start by toasting the fennel, coriander and mustard seeds in a dry frying pan on a low heat, about 8-10 mins. Once you start to smell the rich aromas of the spices, you know they have cooked through. If they start to smoke, the spices will taste bitter and it would be better to start again. Once toasted, roughly crush using a pestle and mortar, or wrap the spices in a tea towel and crush with the base of a small saucepan. Stir in a pinch of black pepper.
- Scrape the skin sides of the salmon with a knife to get rid of any remaining scales, and scrape off as much of the film of moisture you sometimes get (this helps to get the skin crisp). Slash the skin 3 times, about 3cm in length, to stop it shrinking during cooking.
- Tip the spice mix onto a plate, lay the fish on it, skin-side up, so that the spices cover the underside of the fish. You can do this a few hrs ahead to help infuse the fish with the spices. You can also start the sauce ahead - put the finely chopped shallots in a pan with the vinegar, fish stock and saffron. Bring to the boil, then reduce by two-thirds. Set aside.
- Put the potatoes in a pan and cover with salted water. Bring to the boil and boil for 1-2 mins only, then drain. Heat the oil in a large frying pan, then add the turmeric and chilli powder, if using. Toss the potatoes in the spiced oil, then cook for 5 mins without stirring. Shake the pan and cook for 5-10 mins more, or until the potatoes are cooked through. Season and keep warm.
- When ready to cook the salmon, rub the skin sides with some oil, then fry in a pan (skin-sides down) on a medium heat with a little bit more oil, pressing down lightly on the fish for a few secs when it first goes in the pan. Don't touch the fish or move the pan for about 5-6 mins - this ensures you get beautiful crisp skin. When the edges start to look golden, turn the fish over and cook for 1 more min.
- While the fish is cooking, cook the spinach in a large pan of boiling water for 2 mins. Drain, then squeeze out the excess water. Return to the pan and stir in the butter. This will form a simple emulsion, which will prevent water running out over the plate. Season.
- To finish the sauce, warm the pan of reduced mixture until hot. Take off the heat, then whisk in all the butter, reserving 2-3 cubes. Once the butter is amalgamated, stir in remaining cubes. Season with pepper and use immediately.
- Place a spoonful of spinach in the middle of each plate, then lay the salmon on top. Scatter some potatoes and pour some sauce around the fish. Sprinkle a few sea salt flakes over the fish and serve.
Nutrition Facts : Calories 588 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium
SAUTEED SHRIMP AND SPINACH
Make and share this Sauteed Shrimp and Spinach recipe from Food.com.
Provided by Lambkyns
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together garlic, pepper, salt and lemon zest.
- Blend in lemon juice and olive oil.
- Set aside.
- Heat 1 tablespoon olive oil in skillet over medium-high heat.
- Add the shrimp, and cook for 2 minutes.
- Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
- Stir in the lemon-olive oil mixture.
- Toss well.
- Serve immediately.
ASIAN SAUTEED SPINACH
Make and share this Asian Sauteed Spinach recipe from Food.com.
Provided by helowy
Categories Spinach
Time 10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Heat vegetable oil and sesame oil in a large pan.
- Add garlic and cook briefly.
- Add spinach and cook until the spinach is mostly wilted.
- Add soy sauce to taste and continue cooking just until the spinach has all wilted.
- Serve immediately.
SAUTEED SPINACH WITH MUSHROOMS AND GARLIC
A simple and very quick side dish that goes well with almost anything. I especially like it chicken fixed anyway.
Provided by Danzy
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 46.1, Carbohydrate 2.5, Fiber 1, Sugar 0.7, Protein 2
SPICY SAUTEED SPINACH
Make and share this Spicy Sauteed Spinach recipe from Food.com.
Provided by Mercy
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash spinach well in several changes of cold water and remove the stems.
- Heat the butter and oil in a large saucepan, saute the onion until golden, then stir in the garlic and ginger, and saute for an additional 1 or 2 minutes.
- Add the seeds, ground spices and salt and mix well.
- Toss in the spinach with only the water that remains on the leaves after washing.
- Heat very low and cook, uncovered, stirring frequently, until the spinach is cooked (it may be necessary to add a little more water to prevent spinach sticking to pan).
Nutrition Facts : Calories 174.7, Fat 13.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 766.2, Carbohydrate 11.6, Fiber 4.8, Sugar 2.4, Protein 5.6
SPICY SAUTéED SPINACH
I've been blessed and cursed with being able to season recipes to taste. Like my grandmother, a pinch of this, a dab of that, and where does it get me? I'm never able to recreate some really awesome recipes. I thought I'd take an opportunity to document this recipe for spinach, so I can make it again and again.
Provided by brightdawn1891
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop onion and mince garlic cloves (I usually throw them together in my electric food chopper)and set aside.
- Heat skillet to medium high heat.
- If bacon isn't precooked, cook bacon until crisp.
- Crumble bacon into bits and set aside.
- Discard bacon grease or save for later use.
- Spray the same pan in which the bacon was cooked with nonstick cooking spray.
- Sauté onion and garlic until tender.
- Add frozen spinach and continue cooking until spinach is thawed.
- Add crumbled bacon bits, nutmeg, dill, black pepper, and salt to taste.
- Continue cooking until most of the moisture from the spinach has evaporated.
- Serve alone, as a side, inside an omelet, or use it to make a quiche.
- Enjoy!
Nutrition Facts : Calories 56.1, Fat 1.1, SaturatedFat 0.5, Sodium 94, Carbohydrate 9.3, Fiber 4.6, Sugar 2.4, Protein 5.4
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SAUTEED SPINACH (THAT TASTES AMAZING) – A COUPLE COOKS
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4.9/5 (7)Total Time 10 minsCategory Side DishCalories 81 per serving
- Heat the olive oil over medium high heat in a large skillet. Add the whole garlic cloves for 1 to 2 minutes, stirring occasionally, until lightly browned. Then carefully add the spinach leaves and immediately cover the pan (any water on the spinach may cause the oil to spit momentarily). The mound of leaves will seem like a lot of volume, but it will quickly wilt down to be very small. Cook covered for 1 minute, quickly uncover and stir for a few seconds to integrate cooked spinach with raw, then cook covered another 1 minute.
- Remove the lid. Stir and cook about 30 seconds more, until the spinach is fully wilted but still bright green. Stir in the kosher salt and fresh lemon juice, then remove from the heat.
- Taste and add a few more pinches of salt to taste. (Spinach is very susceptible to salt, so use only small bits at a time! The flavor should pop but not be salty.) Immediately remove to a bowl; the spinach will brown if you leave it any longer in the pan. Serve warm.
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