Braised Spinach With Garlic Onion And Pine Nuts Recipes

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

SPINACH WITH ONIONS & PINE NUTS

Steps:

• Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
• Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
• To serve, toss the cooked spinach into onion mix and season generously.

BRAISED SPINACH

Steps:

• Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.

GARLIC SAUTEED SPINACH

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.

BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS

Steps:

• Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
• Heat 1-2 Tbsp olive oil, and saute onion until translucent.
• Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
• Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
• If desired, drain the rendered juices from the pan before continuing.
• Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
• Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

BRAISED SPINACH AND ONION (WITH VARIATIONS)

Steps:

• In a large saucepan, combine onions and chicken broth. Cook onion until stock has reduced to 1/4 cup, about 7 - 9 minutes, stirring constantly. Remove onions from heat. Set aside.
• In a large skillet spray with Pam. With some water still clinging to the spinach, add to skillet and cook until just wilted. Remove from heat and cool slightly. Squeeze out excess liquid and chop.
• Melt butter over low heat or in microwave. Add butter, spinach to the braised onions and combine. Salt, pepper to suit taste. Place in casserole dish.
• Bake in preheated 350 oven for 20 minutes or until heated through.
• Note: If using beet greens or swiss chard, use caution with pepper.

SPINACH WITH PINE NUTS

Steps:

• Place olive oil, garlic, and water in a skillet on medium high heat.
• Once skillet is hot, add spinach. Sprinkle with salt and black pepper. Stir and cook until spinach is wilted.
• Adjust heat to low or simmer. Add pine nuts. Cook covered for 1 minute. Add red pepper flakes, if desired. Cook one minute more.
• Enjoy!

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.