PAN FRIED SPINACH
Delicious, and easy to prepare. Great Southern dish. Can be served with any meat as a side dish. Great with cornbread.
Provided by RUSTY5
Categories Side Dish Vegetables Onion
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
- Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 4.4 g, Cholesterol 15.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 233.6 mg, Sugar 0.9 g
PAN-FRIED SPINACH RAVIOLI
Every Day with Rachael Ray, December-January 2009 edition.I love spinach and therefore if there are 101 recipes that have it - then 101 recipes I'd try! This is easy and it tastes so good!;)
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1 cup water to a simmer over medium heat.
- Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry.
- Chop and transfer to a medium bowl.
- Using the same skillet, add 1 tablespoon olive oil the onion & crushed red pepper flakes (if using) and cook, stirring, over medium high heat until softened, about 5 minutes.
- Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
- Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each.
- Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.
- Repeat with the remaining wrappers and spinach filling.
- Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil.
- Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter.
- Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt.
- Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.
Nutrition Facts : Calories 619, Fat 32.2, SaturatedFat 11.1, Cholesterol 50.8, Sodium 915.1, Carbohydrate 63.8, Fiber 4.6, Sugar 1.8, Protein 19.9
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