Tomato Spinach Saute Recipes

Steps:

• In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

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:

• Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Steps:

• In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
• Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
• Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

Steps:

• Saute spinach in hot olive oil in a non-stick skillet over medium-high heat 2 minutes or until wilted. Stir in 1/4 teaspoon each of salt and pepper. Transfer to a serving platter.
• Add garlic to skillet and saute 1 minute. Stir in chopped tomato and saute until thoroughly heated. Stir in remaining 1/4 teaspoon salt & pepper/ Spoon mixture over spinach. Drizzle with balsamic vinegar, if desired, serve immediately.

Steps:

• Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
• Bring to a boil and press down spinach, as it wilts, into boiling water.
• Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
• Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
• Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
• Bring to just a boil than lower heat to medium low and cook for 20 minutes.
• While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
• Chop already cooked spinach.
• During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
• Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
• Place pasta on serving plates and spoon sauce over pasta.
• Sprinkle with Romano cheese and serve.