Spinach With Nutmeg And Lemon Food

SPINACH WITH NUTMEG AND LEMON

Steps:

• Trim, rinse, and drain spinach. In a large skillet, heat olive oil over medium-high, then add as much spinach as will fit. Season spinach with salt, pepper, and nutmeg. Cook, tossing and adding more spinach as room becomes available, until just wilted, 3 to 5 minutes. Serve with lemon wedges.

WILTED SPINACH WITH NUTMEG BUTTER

Steps:

• Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.
• Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through.

BUTTERY LEMON SPINACH

Steps:

• Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

FAST AND EASY CREAMED SPINACH

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

CREAMED SPINACH WITH NUTMEG AND PARMESAN CRUST

Steps:

• Preheat the oven to 400°F Bring a large pan of water to the boil. Add the spinach and blanch for 1-2 minutes, drain, plunge into cold water and squeeze dry.
• Heat the milk in a saucepan. Meanwhile, melt the butter in a heavy-based saucepan. Mix in the flour and gradually stir in the hot milk, stirring until the mixture thickens into a white sauce.
• Stir in the spinach and season with freshly grated nutmeg, salt and freshly ground pepper, mixing well.
• Place the spinach mixture into a rounded ovenproof dish and top with a layer of stale ciabatta breadcrumbs and then a layer of Parmesan cheese.
• Sprinkle over the lemon zest, then top with the breadcrumbs and Parmesan cheese.
• Bake for 15 minutes and serve warm from the oven.

SPINACH WITH GARLIC AND LEMON

Steps:

• Heat 1 teaspoon of oil in a large skillet. Add the garlic and cook, stirring constantly for 20 seconds. Add the spinach by handfuls, tossing it in the skillet, until all of it fits. Cook, stirring, for about 2 minutes. Remove from heat and toss in the remaining oil and lemon juice, and the salt and pepper. Divide among 4 plates and serve.

CREAMED SPINACH WITH NUTMEG AND GOLDEN RAISINS

Steps:

• Bring a large kettle half filled with lightly salted water to a boil. Add the spinach, pushing it down into the pot with a large spoon. Cook until the leaves are softened and turn bright green, about 1 minute. Immediately drain the spinach and plunge it into a large bowl of cold water to stop the cooking. When cool, drain well and use your hands to remove as much excess water as possible. Transfer the spinach to a cutting board and chop coarsely.
• Meanwhile, soak the raisins in 1/2 cup of boiling water for 10 minutes. Drain the raisins and chop them coarsely; set aside. Place a large saucepan over medium heat and melt the butter. Add the garlic and cook, stirring, for 1 minute. Sprinkle with the flour and cook for an additional 2 minutes, being careful not to let the mixture darken. Add the cream and nutmeg and simmer for 2 minutes. Add the spinach and raisins and cook until heated through. Season with salt and pepper and serve immediately as a side dish or as a complement to steamed and sliced chicken breasts.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.

SPINACH WITH LEMON & GARLIC

Steps:

• Heat the oil in a large pan or wok and saute the garlic until golden.
• Turn heat to medium and add the lemon juice, zest, salt& pepper& spinach.
• Stir the spinach until barely wilted.
• Serve immediately, lifting the spinach out with tongs.
• Leave the liquid behind.
• Check your seasoning.

WILTED SPINACH WITH NUTMEG

Steps:

• In a large, deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
• Remove from heat. Season with nutmeg, salt, and pepper. Serve immediately with a slotted spoon.