SAUTEED SPINACH WITH BACON AND ONIONS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.
WILTED SPINACH SALAD WITH HOT BACON DRESSING
Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
SKILLET FISH WITH SPINACH
Tender fish fillets get a burst of flavor from seafood seasoning and a dash of salt and pepper. Paired with dressed-up spinach, this simple main course from our Test Kitchen is sure to impress!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish.
Nutrition Facts : Calories 219 calories, Fat 14g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 547mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON
This mouth-watering vegetarian wilted spinach salad boasts baby spinach tossed with sauteed red onions, melty feta, olive oil, vinegar, and hard-boiled eggs. Meat-eaters can top theirs with bacon.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 9
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.
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