Steamed Spinach With Lemon Recipes

Steps:

• Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
• Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.

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.

Steps:

• Trim, rinse, and drain spinach. In a large skillet, heat olive oil over medium-high, then add as much spinach as will fit. Season spinach with salt, pepper, and nutmeg. Cook, tossing and adding more spinach as room becomes available, until just wilted, 3 to 5 minutes. Serve with lemon wedges.

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.

Steps:

• Wash spinach in several changes of cold water until free of sand. Remove stems.
• Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.

Steps:

• Place the spinach in a large pot with a tight-fitting lid. Cover and cook over high heat, turning leaves halfway through to move the bottom wilted leaves to the top, until the spinach is just barely wilted and tender, about 4 minutes.
• Lift the spinach into a warm serving dish. Drizzle over the olive oil and the juice from half the lemon. Sprinkle on the salt and pepper and toss to combine. Serve with the remaining half lemon for those who want to squeeze on a little extra.

Steps:

• To make the filling, heat the oil in a 10-inch skillet over medium heat. Add the onion and ginger and sauté for about 1 minute, or until fragrant. Add the pork and mushrooms and use chopsticks or a spatula to break the meat into small pieces so that it will be well distributed later. Cook, stirring, for about 2 minutes, or just until the pork is no longer pink, then remove from the heat. Add the fish sauce, noodles, and scallions and stir for about 1 minute, or until the noodles are soft and transparent. Season to taste with pepper and set aside. (The filling may be prepared up to 4 hours in advance. Let cool, cover, and refrigerate; bring to room temperature before using.)
• Rinse the fish well, removing any membranes and blood that the fishmonger may have overlooked. Generously rub the fish inside and out with salt, then rinse thoroughly under cold running water. Pat the fish dry with paper towels. Lay the fish flat on your work surface and, with a sharp knife, score it crosswise at 3 or 4 places, spacing the slits about 1 inch apart. (See Note for scoring tips.)
• Set aside a few white scallion strips for garnish and tuck the remainder into the score marks. Select a heatproof plate or nonreactive cake or pie pan 1 inch smaller in diameter than your steamer tray. (Ideally, you will be able to serve the fish from whatever you choose, thus avoiding the need to transfer it to a serving plate.) Lay the fish on the plate or pan, bending it as needed. Stuff half of the filling in the cavity and arrange the rest over the fish. Put the tomato wedges on top and place the plate in the steamer tray.
• Fill the steamer pan half full with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover, and steam the fish for 18 to 22 minutes, or until a knife inserted at the thickest part easily pierces the flesh all the way to the bone.
• When the fish is done, turn off the heat. Use pot holders or a Chinese steamer retriever (see Note) to remove the plate or pan from the steamer (you may find it easier to put the steamer tray on the counter first). Since the dish is hot, I like to slide it onto a platter and carry it to the table. If you want to transfer the fish to a warmed serving platter, use 2 wide spatulas, and remember to pour the delicious juices onto the platter, too. Garnish with the reserved scallion strips and the cilantro. Serve immediately.
• For beautiful score marks, hold the knife at a 45-degree angle to the backbone, with the blade pointed toward the head. Make the first cut about 1 inch below the collar and continue from there. Stop 2 inches from the tail or it may break off during cooking. Each cut should be about three-fourths of the way to the bone.
• A Chinese steamer retriever is an ingenious three-armed gadget that expands to grip onto the lip of a bowl or plate used for steaming, making removal from a hot steamer tray a snap. Constructed of thin aluminum and plastic, it looks wimpy but isn't. Put your thumb through the ring and move the plastic part like a syringe. The arms open and close to reach around an item and grasp it tight. This inexpensive gadget is sold at Chinese housewares and restaurant-supply shops. Remember, though, it only works on dishes with a lip.
• Once you have delivered the fish to the table, take the lead to serve your guests. Use a serving spoon to dig into and lift pieces of flesh gracefully from the bone. Th e score marks are good guides. Make sure garnishes and juices are included with each portion. Once the top side has been eaten, gently peel the central bone away from the flesh. This may be done by holding the neck with chopsticks and peeling it back from head to tail, or vice versa. Toward the end, use the serving spoon to support the removal of the bone in one piece. Set the bone to one side of the platter. Carefully push the short bones edging the fish away from the flesh and continue the feast.
• It is customary to eat both the skin and the flesh of a whole fish. The fish cheeks are saved for special guests. And the eyes are for connoisseurs.

Steps:

• In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
• Let cook over low heat for about 20 minutes so the flavors meld.
• Take off heat, add spinach, toss well and serve.

Steps:

• Place the leeks in a steamer with the tarragon and steam for 7 minutes.
• Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together.
• Place leeks and spinach on a platter and drizzle with the oil/lemon.
• Serve.

Steps:

• Carefully rinse the spinach in several changes of water.
• Discard the tough stems and any damaged leaves, drain briefly in a colander, shaking off excess water.
• Over medium-high heat, in a deep sauté pan or wok, combine the olive oil, lemon zest and garlic.
• After about 30 seconds, the garlic should begin to sizzle; immediately stir in the damp spinach and using tongs or 2 wooden spoons, toss and stir quickly until wilted, 2 to 3 minutes.
• Transfer the spinach to a warmed serving dish and sprinkle with a pinch of salt and a few grinds of fresh pepper.
• Serve at once.

Steps:

• Brush the salmon on both sides with olive oil, then season with salt. Get a nonstick frying pan hot. Place the fish, skin side down, in the pan and cook over medium heat for four or five minutes, until the skin has crisped. Turn, cover with a lid, and cook for a further five minutes or so, until the fish is lightly cooked through to the center.
• Meanwhile, make the salad by cutting away the skin and white pith from the lemons with a sharp knife and slicing the lemons thinly. Put them into a bowl with the sugar, olive oil, and a good handful of parsley leaves, left whole. Add the capers and toss the salad gently. Let sit for a few minutes, during which time the sharpness of the lemon will mellow a little.
• Wash the spinach thoroughly, then steam in a lidded pan for a minute or two, until tender. Drain.
• Put the lemon salad and the spinach on warm plates and slide on the salmon.