WILTED SPINACH WITH RAISINS AND APPLES
Make and share this Wilted Spinach with Raisins and Apples recipe from Food.com.
Provided by Terri F.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188.6, Fat 13.2, SaturatedFat 1.5, Sodium 282, Carbohydrate 16, Fiber 4.7, Sugar 7.3, Protein 6.4
SAUTEED SPINACH WITH TOASTED PINE NUTS
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
- Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.
SPINACH APPLE SALAD
Whenever Mom made this salad, it was the first thing on my plate. With spinach, apples, raisins and a light dressing, this beautiful harvest salad is a feast for the eyes as well as the palate. -Darlis Wilfer, Phelps, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.
Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.
WILTED SPINACH SALAD
An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.
Provided by CHPBD
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
- In a large bowl, toss together the spinach and green onions.
- Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g
SPINACH AND RAISINS
Steps:
- Wash and trim tough stems from loose spinach or wash packaged spinach.
- Mince garlic, grate ginger and add both to hot oil in a pot. Add spinach and raisins; cover, and reduce heat, cooking about 2 minutes, until spinach is tender.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 181 milligrams, Sugar 6 grams
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
WILTED SPINACH WITH ORANGE & GINGER
Make and share this Wilted Spinach with Orange & Ginger recipe from Food.com.
Provided by Kimke
Categories Spinach
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
SAUTEED SPINACH WITH RAISINS AND PINE NUTS
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
- Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.
SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS
Steps:
- In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.
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.
SPINACH WITH OLIVES, RAISINS AND PINE NUTS
Categories Fruit Leafy Green Olive Side Hanukkah Vegetarian Quick & Easy Raisin Pine Nut Spinach Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.
SPINACH WITH RAISINS & PINE NUTS
This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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 SALAD
Pretty, fresh and sized just for two, this delicious salad sent in by Diana Grier of St. Joseph, Missouri may have you wishing for leftovers!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Pour over spinach mixture and toss to coat. Top with bacon and egg.
Nutrition Facts :
SPINACH WITH PINE NUTS AND RAISINS
Provided by Joyce Goldstein
Categories Side Sauté Vegetarian Rosh Hashanah/Yom Kippur Raisin Pine Nut Spinach Kosher Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.
SPINACH AND APPLES
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 5
Steps:
- Thinly slice 2 unripe pears and 2 crisp apples; put on a bed of 4 cups fresh spinach. Sprinkle with 1/4 cup raisins and drizzle with dressing. Dressing variation: Add 2 tablespoons chopped fresh rosemary and 1 tablespoon honey.
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- Place the spinach leaves in a large bowl. Break them into bite-sized pieces, if necessary, and remove the stems (or not, depending on your preference).
- Pour the olive oil into a medium-small skillet and place it over low heat. Add the hazelnuts and cook, stirring intermittently for 5 to 8 minutes, or until they begin to turn golden. Add the garlic during the last minute or so, cooking it slightly but not “frying” it. (Browning the garlic causes it to taste unpleasantly bitter.)
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- Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
- To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
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- Reduce heat to low, and add tahini sauce to skillet. Gently toss with spinach until coated, 1 to 2 minutes.
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