Sauteed Spinach With Pear Recipes

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Steps:

• In a large skillet, saute the garlic in oil for 1 minute. Add wine. Bring to a boil; cook until liquid is reduced by half., Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted. Serve with a slotted spoon.

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:

• Discard blemished spinach leaves and tough stems. Rinse the spinach and drain well.
• Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic, salt and pepper. Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. Remove the garlic and serve immediately.

Steps:

• Peel, core and cut pears into 1/2 inch slices. Toast pecans in a skillet over medium heat for around 3 minutes, set aside. Add 2 tsps of oil to the skillet and increase the heat to medium high. Add your sliced pears and sprinkle with brown sugar. Do not stir, let the brown sugar some what crystalize on the ingredients. Cook the pears about 5 minutes or until lightly browned on the bottom. Stir to melt the brown sugar and transfer to a plate.
• Add remaining 1 tsp of oil to pan and add shallot, salt and pepper. Stir for about 3 seconds and add pple juice, cider vinegar, and mustard. Whisk for 3-4 minutes or until slightly reduced. Add pears.
• Place cleaned spinach in a serving bowl - top with pears and dressing. Toss all together and divide salad on plates. Arrange the gorgonzola and pecans on top and serve immediately.

Steps:

• Wash spinach and remove/discard stems; set spinach aside.
• Combine the water and lemon juice in a bowl; peel, core, and chop pears.
• Place in lemon-water mixture; set aside.
• In a large skillet, cook bacon in olive oil over medium-high heat until crisp.
• Add in onion and pepper slices; cook 3 minutes or until tender.
• Drain pears and add to skillet; cook just until tender.
• Add vinegar, sugar, and orange rind; bring to a boil.
• Remove mixture from heat; stir in thyme and next 4 ingredients.
• Put spinach in a large serving bowl, add hot mixture and toss gently.
• Serve immediately with a slotted spoon.

Steps:

• melt butter, add shallot and cook until golden. blend in cooked spinach, pear, nutmeg, salt and pepper. cook stirring constantly until heated through. serve immediately