Fried Spinach Recipes

Steps:

• Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

Steps:

• Wash spinach well, in several changes of water, to remove grit.
• Heat the ghee and peanut oil in a large skillet or wok.
• Stir-fry the sliced onion until golden brown.
• Add the garlic and ginger; and stir-fry for a further minute or two.
• Mix in the cumin seeds, ground spices and salt.
• Finally, add the spinach.
• Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
• Add more water as necessary to prevent the spinach from sticking to the pan.
• Serve hot with rice or Indian breads.

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 wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

Steps:

• In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)

Steps:

• In a large skillet, bring 1 cup water to a simmer over medium heat.
• Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry.
• Chop and transfer to a medium bowl.
• Using the same skillet, add 1 tablespoon olive oil the onion & crushed red pepper flakes (if using) and cook, stirring, over medium high heat until softened, about 5 minutes.
• Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each.
• Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.
• Repeat with the remaining wrappers and spinach filling.
• Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil.
• Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter.
• Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt.
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.