WILTED SPINACH
Delicious wilted spinach with a simple Mediterranean dressing.
Provided by KNIVES0UT1979
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
- Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
- Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g
LOIN OF LAMB, WILTED SPINACH, CARROTS & ROSEMARY POTATOES
The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!
Provided by Neil Forbes
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
- Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there's some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
- Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
- Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
- While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
- Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
- To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.
Nutrition Facts : Calories 745 calories, Fat 58 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium
WILTED SPINACH WITH GARLIC AND OIL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.
WILTED BABY SPINACH
Categories Side Sauté Vegetarian Spinach Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Heat butter in a wide 6-quart heavy pot over moderate heat until foam subsides, then cook spinach, stirring, until just wilted and bright green, 2 to 3 minutes. Season with salt and pepper.
WILTED SPINACH
Steps:
- In a small pan, cook the bacon until crispy. Remove from pan and set aside. Add 1 tablespoon of the butter in the same pan and saute the mushrooms for 1 to 2 minutes. Add the remaining 1 1/2 tablespoons butter and melt. Add the spinach and cook until it is wilted.
- Return bacon to the pan and heat through. Adjust seasoning, to taste, with salt and pepper. Keep warm until ready to serve.
VEGETARIAN WILTED SPINACH
Make and share this Vegetarian Wilted Spinach recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and dry the spinach.
- Heat the oil in a large skillet on medium-high heat until it sizzles and add the spinach all at once, turning with tongs until just wilted, about 2 minutes or less.
- Sprinkle with the balsamic vinegar, add salt and pepper to taste, and serve immediately.
Nutrition Facts : Calories 59.5, Fat 3.8, SaturatedFat 0.5, Sodium 90.7, Carbohydrate 4.8, Fiber 2.5, Sugar 1.1, Protein 3.3
WILTED SPINACH WITH NUTMEG & GARLIC
Throw a bag of baby spinach in a wok with some garlic and spices for a tasty last-minute side dish that still feels special
Provided by Sara Buenfeld
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
- Grate in about an eighth of a nutmeg and mix well. Serve straight away.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
WILTED SPINACH WITH BACON
Make and share this Wilted Spinach With Bacon recipe from Food.com.
Provided by Chef Phil 420
Categories Spinach
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First you will need to cut up 1/2lb. of bacon and fry until just done. You can use a shears to cut the bacon into 1/2 to 3/4 inch pieces.
- Remove the bacon and add the red onion and chopped garlic saute` for about two minutes. Add about 2lbs. of Spinach fresh baby spinach will work the best now add about 2 tablespoons of vinegar and just cook until the spinach is wilted and serve.
WILTED BABY SPINACH WITH CRISPY SHALLOTS
Steps:
- Heat 1/2 inch vegetable oil in a small skillet over medium heat. Meanwhile, put the flour in a bowl, and season with salt and pepper. Dredge the shallot rings in the flour all at once. When the oil is hot (a shallot ring will sizzle on contact), fry the rings in batches, shaking off excess flour before transferring them to the skillet. Fry until golden brown and crisp, 1 to 3 minutes. Transfer the shallot rings with tongs or a slotted spoon to paper towels to drain.
- Heat the extra-virgin olive oil in a Dutch oven or shallow stockpot over medium heat until hot but not smoking. Add the spinach (if it doesn't fit all at once, wait to add more until some of it cooks down, or cook in two batches). Season with salt and pepper. Cover; cook, uncovering occasionally to toss, until the spinach is wilted, 2 to 3 minutes.
- Transfer the spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot. Sprinkle with the shallot rings; serve immediately.
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