Spinach Saute Recipes

Steps:

• Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.

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:

• In a large saute pan, heat oil over medium heat. Add garlic and onions and saute for 2 minutes. Turn heat up to medium-high and add spinach in handfuls, constantly tossing and moving with tongs as it wilts down. As soon as spinach has completely wilted remove from heat, season with salt and pepper, and serve.

Steps:

• Remove the spinach stems. Tear the leaves into large pieces. Fill a large bowl with cold water and wash the spinach. Repeat 2 or 3 times until the spinach is thoroughly cleaned. Drain.
• In a large skillet, heat half the oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard. Add the spinach in batches, stirring to wilt, before adding more. When all the spinach has been added, raise the heat to high, season with salt and pepper, and cook, covered, for 3 minutes. Drain the spinach in a colander. Return spinach to the skillet to heat through. Serve in a medium bowl, drizzled with the remaining oil and garnished with lemon wedges, if desired.

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:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.

Steps:

• Rinse spinach well in cold water; dry well.
• In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
• Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
• Cover the pot and cook for 2 minutes.
• Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
• Using a slotted spoon, lift the spinach to a serving bowl and top with butter.

Steps:

• Heat oil in a dutch oven over medium heat.
• Add garlic and cook until beginning to brown, 1 to 2 minutes.
• Add spinach, and toss to coat.
• Cover and cook until wilted, 3 to 5 minutes.
• Remove from heat and add lemon juice, salt and crushed red pepper.
• Toss to coat and serve immediately.

Steps:

• Check the spinach leaves and discard any leaves with blemishes. Cut large leaves into strips. Rinse the spinach and set aside.
• Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the spinach in it, add a teaspoon of salt and blanch for 2 to 3 minutes. Using a slotted spoon place the spinach in a colander and set aside.
• Combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the heat.
• Combine the spinach with the garlic then place skillet back over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and pepper to taste.
• Serve hot with lemon wedges if desired.

Steps:

• In a large saute pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty; make sure the garlic doesn't burn.
• Raise the heat to high and add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute Take the pan off the heat; remove the garlic.
• Season the spinach with salt, pepper, and a squeeze of lemon.
• Toss and serve immediately.

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until golden, about 1 minute; discard.
• Add spinach to skillet in three additions, adding more as each batch wilts, tossing often until completely wilted, about 10 minutes total. Season with salt and pepper.

Steps:

• Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
• Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the spinach, sherry, salt and pepper; cook and stir for 4-5 minutes or until spinach is wilted. Sprinkle with pine nuts.

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:

• In a large sauté pan, heat olive oil over medium heat.
• Add 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 spinach and stalks.
• Working in batches, add 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 remaining spinach.
• Season with salt and pepper.
• Sprinkle reserved garlic over spinach, and serve warm.