Spinach And Onion Mash Food

SAUTEED SPINACH AND ONIONS

Steps:

• In a large skillet with sides, heat olive oil over medium high heat.
• Add the onions and saute for 7-9 minutes, until soft and starting to brown on the edges.
• Stir in minced garlic and red pepper flakes (if using) and saute for about 30 seconds. Sprinkle with salt.
• Add the spinach and stir into the onion mixture for 2-3 minutes, or until leaves are just wilted. Season to taste with salt and pepper. Add a squeeze of lemon right before serving, if desired.

BACON, SPINACH AND CREAM POTATOES

Steps:

• Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
• To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
• Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

SPINACH WITH ONIONS & PINE NUTS

Steps:

• Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
• Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
• To serve, toss the cooked spinach into onion mix and season generously.

POTATO SPINACH SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400°F Butter a 6x9 or 8x8 inch baking dish.
• Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
• Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
• Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
• Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

SPINACH 'N ONIONS

Steps:

• Heat oil in a skillet.
• When it is hot but not smoking add onions.
• Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
• Add spinach, but only for a minute or two, stir until just wilted.
• Add lemon juice and salt& pepper.
• Serve.

SPINACH AND ONION BHAJI

Steps:

• If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
• Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
• Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.

LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH

Steps:

• Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
• Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.