Italian Style Braised Spinach With Shallots And Garlic Recipes

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.

ITALIAN STYLE BRAISED SPINACH WITH SHALLOTS AND GARLIC

Steps:

• PREPARATION INSTRUCTIONS 1. Trim away stems from spinach and wash well. Do not dry; allow water to cling to the leaves. Heat olive oil in Dutch oven over medium heat until hot. Add shallots and garlic; cook, stirring, until shallots are tender, 2 to 3 minutes. 2. Place spinach in pan. Drizzle with lemon juice; sprinkle with salt and pepper. Cover; cook 10 minutes, stirring occasionally. Sprinkle with pine nuts.

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.

FAST AND EASY SPINACH WITH SHALLOTS

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.

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.

GARLIC & SHALLOT SPINACH

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.