Wilted Spinach With Garlic And Oil Rachel Ray Recipes

Steps:

• 1. Directions 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.

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 extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.

Steps:

• This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
• Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.

Steps:

• season chicken cutlets with salt, pepper, and poultry seasoning.
• dredge the chicken in flour.
• in a small bowl, beat the eggs and egg yolk with milk or half-and-half.
• heat a large skillet over medium-high heat.
• add 2 tablespoons of EVOO and 2 tablespoons of butter to skillet.
• when heated add the crushed garlic, fry until aromatic.
• coat the chicken in the egg and milk mixture and fry on both sides for about 7-8 minutes.
• transfer chicken to plate and keep warm.
• add wine to the skillet, reduce for 1 minute.
• add the remaining tablespoon of butter, and parsley to the pan.
• pour sauce over chicken.
• bring skillet back to heat and add remaining 2 tablespoons of EVOO.
• add garlic and saute for about 1 minute.
• add the spinach, toss to coat with the oil, keep tossing until spinach becomes wilted.
• add nutmeg, salt and pepper to taste.
• server chicken along side the spinach.
• pass crusty bread around.

Steps:

• In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
• Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
• Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
• Cook/stir until the onions are a little brown, 3-4 minutes.
• Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
• Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
• Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
• Add cannellini beans to the skillet with the onions; stir to combine.
• Cook about 2 minutes or until beans are heated through.
• Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
• Toss and stir until the spinach wilts.
• To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.