Wilted Spinach With Butter And Wine Food

WILTED SPINACH WITH GARLIC

Wilted Spinach with Garlic image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 pound triple wash spinach, stems removed
1/4 teaspoon grated fresh nutmeg
Coarse salt and black pepper

Steps:

Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.

WILTED SPINACH WITH BUTTER AND WINE

Wilted Spinach with Butter and Wine image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper

Steps:

This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.

WILTED SPINACH WITH GARLIC AND OIL

Wilted Spinach with Garlic and Oil image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, minced
1 pound triple washed spinach, stems removed
1/2 teaspoon ground or freshly grated nutmeg
Salt and freshly ground black pepper

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

Wilted Spinach image

Delicious wilted spinach with a simple Mediterranean dressing.

Provided by KNIVES0UT1979

Categories Side Dish Vegetables Greens

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 tablespoon bottled minced garlic
1 pinch sea salt
1 pinch ground black pepper
4 ounces baby spinach
1 ½ tablespoons pine nuts

Steps:

In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g

WILTED SPINACH WITH NUTMEG BUTTER

Wilted Spinach with Nutmeg Butter image

Provided by Paul Grimes

Categories Side Sauté Low Carb Vegetarian Quick & Easy Low Cal High Fiber Spinach Fall Winter Healthy Nutmeg Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

4 pounds flat-leaf spinach (about 8 bunches), coarse stems discarded
5 tablespoons unsalted butter
1 1/2 teaspoons grated nutmeg

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.

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