Sauteed Turnips With Spinach And Raisins Recipes

Steps:

• Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

Steps:

• Saute 11/2 pounds chopped peeled turnips in olive oil over medium-high heat until tender, 8 minutes; season with salt. Add 1/2 diced red onion, 1/2 teaspoon chopped rosemary and a pinch ofred pepper flakes; cook 2 minutes. Add 3 tablespoons each white wine vinegar, honeygolden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Toss with chopped parsley; season with salt.

Steps:

• In a large (12-inch) skillet, warm olive oil. Cook spinach in three additions, letting the first batch wilt before adding the next and tossing often, until completely wilted, 3 to 4 minutes total.
• Stir in raisins. Season with salt and pepper.

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

Steps:

• Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
• Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

Steps:

• In a skillet (with a lid), heat the olive oil and garlic over medium heat.
• While that heats, peel the turnips and chop them into thin strips, like tiny French fries.
• When oil is heated, add the turnips and raisins and saute for about 3 minutes.
• Pour in the lime juice and cover; let it cook for 5-10 more minutes, allowing turnips to soften.
• Meanwhile, wash and chop or tear up the spinach.
• After 5-10 minutes are up and turnips are tender, stir in the spinach and cook it until it just begins to wilt.
• Remove from heat and sprinkle with nutmeg.

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

Steps:

• Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.

Steps:

• Put the raisins in a small bowl and cover with boiling water. Let stand for about 10 minutes, then drain and set aside.
• If desired, toast pine nuts or almonds in a pan over medium heat, being careful not to burn them. Remove and set aside on a plate.
• In a large saute pan, warm olive oil over medium heat and saute onion until golden, about 5 minutes. Add garlic and saute one minute more.
• Add spinach and cook 1-2 minutes until bright green and wilted. Stir in raisins and nuts and season with salt and pepper.
• Serve hot or at room temperature.

Steps:

• Wash and trim tough stems from loose spinach or wash packaged spinach.
• Mince garlic, grate ginger and add both to hot oil in a pot. Add spinach and raisins; cover, and reduce heat, cooking about 2 minutes, until spinach is tender.

Steps:

• Peel and grate the turnips (this can be done with a food processor or vegetable mill).
• Melt the butter over moderate heat and saute the shallots until soft.
• Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.