Wilted Spinach With Shallots Recipes

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WILTED SPINACH WITH BUTTER AND WINE

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Wilted Spinach with Butter and Wine image

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.

3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper

WILTED SPINACH SALAD WITH PICKLED SHALLOTS AND SHERRY VINAIGRETTE

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17



Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette image

Steps:

  • In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
  • Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.

3 tablespoons sherry vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon-style mustard
1/2 cup extra virgin olive oil
2 bunches spinach, leaves only, well washed and dried
10 pickled shallots (recipe below), slivered
1/2 cup pepitas (see note)
1/2 cup crumbled feta or anejo cheese (optional)
20 medium shallots, unpeeled
1 cup red wine vinegar
1 cup dry red wine
1/2 cup sugar
1 tablespoon mustard seeds
2 tablespoons black peppercorns
2 teaspoons red chile flakes
2 tablespoons Kosher salt

WILTED SPINACH WITH SHALLOTS

Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5



Wilted Spinach with Shallots image

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium. Add shallots and season with salt and pepper. Cook until soft, 4 to 6 minutes. Add spinach and cook, tossing, just until wilted. Stir in lemon juice. Using tongs or a slotted spoon, transfer spinach to a serving dish.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 5 g, Protein 3 g

2 tablespoons olive oil
2 shallots, halved and thinly sliced
Coarse salt and ground pepper
1 pound baby spinach
1 tablespoon fresh lemon juice

WILTED SPINACH SALAD WITH CARAMELIZED SHALLOTS

Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8



Wilted Spinach Salad with Caramelized Shallots image

Steps:

  • In a large skillet, heat extra-virgin olive oil over medium-high. Add minced shallots, and cook, stirring often, until softened, about 3 minutes. Season with coarse salt and pepper. Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add whole-grain mustard and red wine vinegar and stir to combine. In a large bowl, place 2 bags (10 ounces each) baby spinach and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.

Nutrition Facts : Calories 139 g

4 teaspoons extra-virgin olive oil
4 large shallots, minced
Coarse salt and ground pepper
1 tablespoon water
1 teaspoon whole-grain mustard
2 teaspoons red wine vinegar
2 bags (10 ounces each) baby spinach
1 teaspoon vinegar

WILTED SPINACH SALAD WITH PICKLED SHALLOTS

Make and share this Wilted Spinach Salad With Pickled Shallots recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 14m

Yield 4-6

Number Of Ingredients 9



Wilted Spinach Salad With Pickled Shallots image

Steps:

  • In a small bowl, whisk vinegar, mustard, salt, pepper, and olive oil together.
  • Just before serving, place all ingredients foro the salad on the counter. Turn on stovetop burner to medium high.
  • Set a large stainless steel bowl over the burner and heat until very hot. Using an oven mitt or pot holder to protect your hands, pour the vinaigrette into the bowl and swirl for a minute or two, until the vinaigrette is hot. Quickly throw in the spinach and shallots and toss salad with tongs to coat evenly. When the spinach begins to wilt, remove from heat and move to serving plates.
  • Sprinkle with toasted pumpkin seeds and cheese if desired. Serve immediately. Enjoy!

Nutrition Facts : Calories 294.5, Fat 26.7, SaturatedFat 4.1, Sodium 761.2, Carbohydrate 9.7, Fiber 4.6, Sugar 1, Protein 9.3

3 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil
2 bunches spinach, stems removed, washed, dried
10 pickled shallots
1/2 cup pumpkin seeds, toasted
1/2 cup crumbled feta cheese (or anejo cheese) (optional)

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



Wilted Spinach image

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

¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 tablespoon bottled minced garlic
1 pinch sea salt
1 pinch ground black pepper
4 ounces baby spinach
1 ½ tablespoons pine nuts

FAST AND EASY SPINACH WITH SHALLOTS

Here's a simple, healthy side dish that's fast and easy to prepare.

Provided by motherteresa

Categories     Side Dish     Vegetables     Greens

Time 13m

Yield 4

Number Of Ingredients 4



Fast and Easy Spinach with Shallots image

Steps:

  • In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 4.7 g, Fat 3.7 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 157.7 mg, Sugar 0.7 g

1 tablespoon olive oil
1 shallot, diced
1 (10 ounce) bag baby spinach leaves
kosher salt and freshly ground pepper to taste

WILTED BABY SPINACH WITH CRISPY SHALLOTS

Categories     Fry     Spinach     Shallot

Yield serves 6

Number Of Ingredients 6



Wilted Baby Spinach with Crispy Shallots image

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.

Vegetable or light olive oil, for frying
All-purpose flour, for dredging
Coarse salt and freshly ground pepper
1 large shallot, cut crosswise into rings and separated (about 1/3 cup)
2 tablespoons extra-virgin olive oil
1 pound baby spinach

WILTED SPINACH WITH SHALLOT VINAIGRETTE

Make and share this Wilted Spinach With Shallot Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Wilted Spinach With Shallot Vinaigrette image

Steps:

  • In a small bowl, combine the oil, vinegar, shallots, pepper and 3/4 teaspoon of salt.
  • Set a large enameled cast-iron casserole over high heat.
  • When very hot, add the vinaigrette and bring to a boil. Add the spinach in large handfuls, tossing constantly with tongs until the leaves are partially wilted before adding the next batch.
  • When most of the spinach is wilted, after about 4 minutes, remove the casserole from the heat. Season the spinach with salt, transfer to a bowl and serve at once.

Nutrition Facts : Calories 355.4, Fat 28.8, SaturatedFat 4, Sodium 361.9, Carbohydrate 18.5, Fiber 10, Sugar 2, Protein 13.3

1/2 cup olive oil
1/4 cup cider vinegar, plus
2 tablespoons cider vinegar
2 shallots, minced
1/4 teaspoon fresh ground pepper
salt
4 lbs spinach (stemmed, cleaned and spun dry)

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



Wilted spinach with nutmeg & garlic image

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

1-2 tbsp olive oil
4 garlic cloves , chopped
500g bag baby spinach leaves
1 nutmeg

SCALLOPS WITH WILTED SPINACH

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5



Scallops with Wilted Spinach image

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

GARLIC & SHALLOT SPINACH

Sauteéing green veg lets you add loads of flavour and get ahead with your meal; when you're ready to serve, simply give the cooled veg a few turns in the hot pan

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 4



Garlic & shallot spinach image

Steps:

  • Tip the spinach into a pan of boiling water. Leave until just wilted and bright green, then drain and cool under cold running water. Squeeze as much water as you can from the leaves. Can be done up to 1 day ahead.
  • To serve, heat the oil in a frying pan. Sauté the shallots for 5 mins or until tender. Add the garlic, fry for 30 secs, then toss in the spinach. Season, then stir until reheated.

Nutrition Facts : Calories 135 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 4 grams protein, Sodium 0.45 milligram of sodium

250g large leaf spinach (not baby)
2 tbsp mild olive oil
handful small shallots , peeled
1 garlic clove , peeled but left whole

SHRIMP WITH SHALLOT-TARRAGON SAUCE ON WILTED SPINACH

Categories     Leafy Green     Herb     Shellfish     Sauté     Quick & Easy     Dinner     Seafood     Shrimp     Spinach     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 10



Shrimp with Shallot-Tarragon Sauce on Wilted Spinach image

Steps:

  • Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.
  • Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.

10 uncooked large shrimp, peeled, deveined
1/4 cup chopped fresh Italian parsley
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
5 teaspoons chopped fresh tarragon, divided
2 teaspoons minced peeled fresh ginger, divided
1/2 cup finely chopped shallots (about 2 large)
2 tablespoons (1/4 stick) butter
2 tablespoons whipping cream
1 6-ounce package baby spinach leaves

SCALLOPS WITH WILTED SPINACH

Cook up an elegant dish that's fit for a five-star restaurant with this Scallops with Wilted Spinach recipe. Delicately seasoned with a rich Dijon mustard sauce, these beautiful Scallops with Wilted Spinach look just as good as they taste.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7



Scallops with Wilted Spinach image

Steps:

  • Beat 1 Tbsp. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.
  • Wrap 1 bacon strip around each scallop; secure with toothpick. Heat remaining 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 minute on each side or until scallops turn opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.
  • Divide spinach among 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with the Dijon dressing.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.66 g, Sugar 0 g, Protein 13 g

2 Tbsp. extra virgin olive oil, divided
1 tsp. GREY POUPON Country Dijon Mustard
1/2 tsp. HEINZ Balsamic Vinegar
1 tsp. water
4 slices OSCAR MAYER Turkey Bacon, cut in half lenthwise
8 medium sea scallops (1/2 lb.)
4 cups packed fresh spinach leaves

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