Vegetarian Wilted Spinach Food

WILTED SPINACH WITH GARLIC AND OIL

Steps:

• Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON

Steps:

• Add spinach to a large bowl.
• Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
• Remove skillet from heat. Pour onions over spinach. Top with egg.
• Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
• Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
• Divide between four plates. Top individual servings with chopped bacon if desired.

WILTED SPINACH SALAD

Steps:

• Place the spinach in a large bowl.
• In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
• Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.

WILTED SPINACH WITH ORANGE & GINGER

Steps:

• In a large nonstick skillet, pile the spinach and turn the heat to high.
• Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min.
• Don't overcook; they should collapse but still have some body.
• Transfer them to a colander and let any excess liquid drip away.
• Wipe the skillet clean if necessary.
• In the same skillet, heat the butter and oil over medium-low heat.
• When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
• Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
• ;you'll have 1-1/2 to 2 Tbs.
• left in the pan.
• Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
• Remove the pan from the heat.
• Serve hot from the pan or slightly cooled.