Lemon Garlic Spinach Recipes

LEMON & GARLIC SPINACH

Steps:

• In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
• Let cook over low heat for about 20 minutes so the flavors meld.
• Take off heat, add spinach, toss well and serve.

SAUTEED SPINACH WITH GARLIC AND LEMON

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
• Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
• Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

LEMON-GARLIC TILAPIA WITH SPINACH

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
• Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
• Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

CREAMY GARLIC, LEMON & SPINACH SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

LEMON GARLIC MAYONNAISE

Steps:

• 1. Remove crusts, then soak the bread in the milk for 1 minute; squeeze bread well and place in the bowl of a food processor with garlic and lemon zest. Pulse the machine on and off about 5 times to combine ingredients.
• 2. Add the mayonnaise and yogurt; process until smooth.
• 3. With the motor running, drizzle in olive oil through the feed tube and process until smooth.
• 4. Remove the mixture to a bowl and season with salt and pepper. Serve with the Lemon Grilled Shrimp Cocktail.

SPINACH WITH LEMON & GARLIC

Steps:

• Heat the oil in a large pan or wok and saute the garlic until golden.
• Turn heat to medium and add the lemon juice, zest, salt& pepper& spinach.
• Stir the spinach until barely wilted.
• Serve immediately, lifting the spinach out with tongs.
• Leave the liquid behind.
• Check your seasoning.