GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
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.
SPINACH CUPCAKES
Steps:
- Preheat the oven to 375 degrees F. Spray a 6-cup standard muffin tin (or the 6 middle cups of a 12-cup tin) with cooking spray and set aside. Whisk together the heavy cream and eggs in a large bowl and sprinkle with some salt and pepper. Add the leftover creamed spinach and thoroughly combine. Divide the spinach mixture among the muffin cups in the prepared pan. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 25 minutes. Allow to cool to just warm or room temperature before frosting.
- Meanwhile, add the feta and cream cheese to the bowl of a food processor and pulse until light and fluffy. Transfer to a pastry bag fitted with a large round tip.
- Pipe the tops of each of the spinach cupcakes with some of the feta frosting. Top each with a sprinkle of paprika and some chopped chives and serve.
PERFECT CUPCAKES
A fool proof recipe for making perfect nice sized cupcakes!
Provided by charl91
Time 40m
Yield Makes Cakes
Number Of Ingredients 13
Steps:
- Preheat the oven to Gas Mark 6 (or a medium temperature). Line your muffin tray with the muffin cases.
- Beat the egg in a mixing bowl and mix in the milk and vegetable oil. Add the sugar and whisk until sugar has dissolved.
- Sift in the dry ingrediants: flour, baking powder, salt - and mix together until smooth.
- NB: If you are adding colouring or flavouring add it now.
- TIP: If there are bubbles in your mixture giving it a mousse kind of appearance you will have light fluffy cakes!
- Fill the muffin cases TWO THIRDS full. This is important so as not to create small or overflowing mushroom looking cupcakes.
- Cook in the middle of the oven for 25 minutes (approx. depending on your oven!).
- Leave to cool and then decorate as you wish!
SPINACH AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and trim tough stems from spinach.
- Mince garlic; pit olives.
- Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.
- Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.
- Season with salt, and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 571 milligrams, Sugar 1 gram
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
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