Fresh Spinach Bacon And Parmesan Saute Recipes

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.

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.

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
• Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
• Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

Steps:

• Thoroughly wash and dry spinach and remove stems.
• (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
• Saute garlic about one minute.
• Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
• Add salt, pepper, and tomatoes.
• Cook an additional minute.
• Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
• Serve immediately.
• If spinach releases too much water, you can drain mixture in a colander before serving.
• Taste and adjust seasonings again after draining.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp; drain. Wipe skillet with paper towel.
• Add dressing and onions to skillet; cook 5 min., stirring frequently.
• Stir in tomatoes. Add spinach; cook 8 to 10 min. or just until spinach starts to wilt. Stir in bacon. Serve topped with cheese.