BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT
Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month.
Provided by Chef Kate
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the confit.
- Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
- Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
- Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
- Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
- Remove the saucepan from the heat and allow the garlic to cool in the oil.
- Refrigerate the garlic, submerged in the oil, for up to a month.
- For the spinach.
- If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
- Melt the butter in the largest skillet you have over medium-low heat.
- Add the shallots and sauté gently for 1 minute.
- Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
- As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
- Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.
QUICK-SAUTEED SPINACH WITH GARLIC
Steps:
- In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.
- Remove the spinach from the heat, squeeze the lemon over the top, and add the red pepper and salt and black pepper. Toss well and serve.
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
SAUTEED SPINACH
My dad has grown spinach for years, and we've developed several recipes for it, but this one beats them all! -Terra Fondriest, St. Joe, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 544mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein.
SAUTEED SPINACH WITH GARLIC
Sauteed spinach accented with garlic makes an excellent side dish for meaty main dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
- Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.
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