Wilted Spinach With Orange Ginger Recipes

Steps:

• Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
• Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
• Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve.

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.

Steps:

• In a large, deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
• Remove from heat. Season with nutmeg, salt, and pepper. Serve immediately with a slotted spoon.

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.

Steps:

• In a small bowl, combine the cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside. , In a small skillet, saute the garlic in canola oil for 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir for 2 minutes or just until spinach is wilted and coated with sauce. Serve with a slotted spoon.

Steps:

• In a large nonstick skillet, pile the spinach and turn the heat to high.
• Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min.
• Don't overcook; they should collapse but still have some body.
• Transfer them to a colander and let any excess liquid drip away.
• Wipe the skillet clean if necessary.
• In the same skillet, heat the butter and oil over medium-low heat.
• When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
• Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
• ;you'll have 1-1/2 to 2 Tbs.
• left in the pan.
• Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
• Remove the pan from the heat.
• Serve hot from the pan or slightly cooled.

Steps:

• Put the spinach in a large bowl and set aside. Heat the vinegar, cranberries and honey in a small skillet, stirring, until the honey loosens and dissolves. Remove from the heat and stir in the oil and a pinch each of salt and pepper. Pour over the spinach and toss until well coated and wilted. Adjust the seasoning with additional salt and pepper.
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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.

Steps:

• Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.

Steps:

• rinse the spinach and toss with craisins and feta.
• fry bacon until crisp, drain and chop.
• turn off heat, but while the pan is still hot add shallot and garlic to the bacon drippings.
• cook until the garlic is lightly browned, returning the heat if necessary.
• Deglaze the pan with the balsamic vinegar and lemon juice.
• toss with spinach and serve immediately.

Steps:

• Heat the olive oil in large nonstick skillet over medium-high heat.
• Add the onions and cook 5 to 7 minutes, stirring occasionally, until the onions are golden brown. You can occasionally add a sprinkling of water to prevent sticking, if necessary.
• Fold the raw spinach into the warm onions, if the pan is large enough, or mix in a large mixing bowl. After the spinach wilts, add the cheese, pine nuts, salt and pepper.
• Serve at room temperature.

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.

Steps:

• In a large skillet add the orange juice, soy sauce and sugar.
• Bring to a boil and let cook for 1 minute.
• Add the spinach and orange pieces, and cook only until the spinach is just barely wilted.
• Do not overcook.
• Spoon onto serving plates, and sprinkle with the toasted sesame seeds.

Steps:

• Heat oil in a large saute pan over medium heat.
• Add raisins, pine nuts, apples, and onion, and cook about 5 minutes, stirring occasionally, until raisins plump.
• Stir salt into raisin mixture.
• Add spinach, tossing until spinach is just wilted.
• Serve immediately, with wedges of lemon to squeeze over spinach if desired.