Spinach With Fried Ginger Food

PAN FRIED SPINACH

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

SPINACH WITH CHICKPEAS AND FRIED EGGS

Steps:

• Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
• Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
• Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
• Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
• Spoon chickpea stew into bowls and top each with a fried egg.

EASY FRIED SPINACH

Steps:

• Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

SPINACH SALAD WITH FRIED EGG

Steps:

• Heat a sauté pan; add the bacon pieces and sauté them until cooked; 5-10 minutes.; set aside on a paper towel.
• Remove 1/2 the bacon fat for the pan and discard.
• Add the shallots to remaining bacon fat and sauté until it is translucent.
• Add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
• scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
• Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
• Taste the pan sauce and adjust salt pepper and the balsamic vinegar.
• Heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
• Season each egg with salt and pepper.
• Fry the eggs gently until the whites are cooked through but the yolks remain runny.
• Place the spinach in individual bowls.
• Pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
• Sprinkle on the bacon . Top each bowl with a fried egg.

STIR-FRIED SPINACH WITH GARLIC

Steps:

• Wash the spinach thoroughly.
• Remove all stems leaving just the leaves.
• Heat the wok (or large frying pan) until it is VERY hot.
• Add the oil.
• When the oil it is very hot and slightly smoking, add the garlic and salt.
• Stir-fry both for 10 seconds.
• Add the spinach and stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil, garlic and salt.
• When the spinach has wilted to about one-third of its original size, add the sugar.
• Continue to stir-fry for another 4 minutes.
• Transfer to a plate and pour off any excess liquid.
• Serve hot or cold.

STIR-FRIED SPINACH WITH GARLIC

Steps:

• In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

DOUBLE-CREAMED SPINACH WITH FRIED ONIONS

Steps:

• Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
• Slice half of the onion into thin disks, and break the disks into rings with your hands. Mix 1 tablespoon of the flour with a bit of salt and pepper, and toss the onion rings in the flour.
• Heat 1 inch of grapeseed oil to 350 degrees F in a large, deep saute pan or Dutch oven. Add a handful of the onion rings to the oil, making sure they have room to move. Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.)
• Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the remaining 1 1/2 tablespoons flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
• Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan. Transfer the creamed spinach to a serving dish, and top with the fried onions.

CRACKLING SPINACH

Steps:

• Sprinkle shredded spinach over a kitchen towel or tissue paper. Dab with another towel or tissue and remove as much moisture as possible. Keep covered until ready to fry.
• Heat oil in a kadai or frying pan on medium flame for deep frying. Once hot, sprinkle the spinach carefully into the pan. Fry on medium for 2-3 minutes or until crispy. Use a slotted spoon or a spider strainer to remove the spinach. Transfer onto a tissue lined plate.
• Add ginger and garlic into a spider strainer and place it in the hot oil and fry for 1-2 minutes or until golden brown. Remove and transfer to a tissue lined plate.
• Transfer the fried spinach, ginger and garlic into a bowl. Add toasted sesame seeds, red chilli flakes, castor sugar and salt. Toss to combine and serve hot.

STIR-FRIED SPINACH WITH GINGER AND GARLIC

Steps:

• Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.