SPICY LEMON SPINACH
A little red pepper and lemon juice jazz up this side dish of spinach.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Wash spinach (tough stems removed), leaving some water clinging to leaves. In a large skillet, heat oil and pepper flakes over medium-high. Add spinach to skillet in 3 batches, stirring to partially wilt before adding next batch, and lightly sprinkling with salt and pepper. Cook briefly until completely wilted, about 4 minutes total.
- Place a colander in sink; transfer cooked spinach to colander, and press out any excess liquid. Divide spinach among 4 plates, and drizzle lemon juice over top. Serve.
SAUTEED SPINACH WITH GARLIC AND LEMON
This is a quick, healthy and tasty side dish for chicken and steak dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
- Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
- Drain liquid from skillet; add lemon juice, salt, and pepper to taste.
Nutrition Facts : Calories 113 g, Fat 8 g, Fiber 4 g, Protein 6 g
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
LEMON AND GARLIC CHICKEN WITH SPICED SPINACH
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
- Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
- Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 0 grams
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SAUTéED SPINACH WITH LEMON-AND-GARLIC OLIVE OIL RECIPE
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- In a small saucepan, stir together the olive oil, garlic, chiles and 1 teaspoon of salt. Stir in the lemon zest. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes. Remove from the heat and let the oil infuse for 1 hour. Discard the chiles and lemon zest and reserve the garlic.
- Meanwhile, in a large pot of salted boiling water, cook the spinach until bright green, 15 seconds. Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds. Drain the spinach in a colander, pressing down to remove all the water. Pat dry with paper towels.
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