GARLIC SAUTEED SPINACH
Make and share this Garlic Sauteed Spinach recipe from Food.com.
Provided by kris in ks
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse spinach well in cold water; dry well.
- In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
- Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
- Cover the pot and cook for 2 minutes.
- Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
- Using a slotted spoon, lift the spinach to a serving bowl and top with butter.
BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT
Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month.
Provided by Chef Kate
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the confit.
- Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
- Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
- Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
- Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
- Remove the saucepan from the heat and allow the garlic to cool in the oil.
- Refrigerate the garlic, submerged in the oil, for up to a month.
- For the spinach.
- If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
- Melt the butter in the largest skillet you have over medium-low heat.
- Add the shallots and sauté gently for 1 minute.
- Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
- As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
- Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.
GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
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.
SAUTÉED SPINACH WITH GARLIC CONFIT
Steps:
- 1. If using large-leaf spinach, remove the thick stems and wash the leaves. If necessary, wash the baby spinach. 2. Melt the butter in the largest skillet you have over medium-low heat. Add the shallots and sauté gently for 1 minute. Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoon salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter. As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed. Do not overcook: The spinach is done when it is wilted and tender but still bright green. Serve immediately. Each serving: 190 calories; 3 grams protein; 7 grams carbohydrates; 2 grams fiber; 18 grams fat; 7 grams saturated fat; 23 mg. cholesterol; 208 mg. sodium.
SAUTEED SPINACH WITH GARLIC
Make and share this Sauteed Spinach With Garlic recipe from Food.com.
Provided by Sandyg61
Categories Spinach
Time 19m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a large sauté pan, heat oil over medium-high heat.
- Add garlic and cook, stirring , about 30 seconds.
- Add orange juice; cook until reduced a bit, about 30 seconds.
- Add spinach and sauté, stirring constantly, until it begins to wilt.
- Season with salt and pepper and stir well.
Nutrition Facts : Calories 111.3, Fat 7.4, SaturatedFat 1, Sodium 113.6, Carbohydrate 9.5, Fiber 3.3, Sugar 2.5, Protein 4.6
SAUTEED SPINACH WITH GARLIC
Sauteed spinach accented with garlic makes an excellent side dish for meaty main dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
- Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.
SAUTEED SPINACH WITH GARLIC
This is so good, and easy. Any greens would do, but spinach is my favourite. My grandmother used escarole and my mother uses swiss chard.
Provided by Barefoot Beachcomber
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim and clean the spinach, cut into palm size pieces.
- In a large pan, cook the garlic and red pepper in the olive oil over medium heat until the garlic is golden.
- Add the spinach and salt to taste.
- Stir well.
- Cover the pot and cook until spinach is tender, just a few minutes.
- Serve hot or at room temperature.
SAUTEED SPINACH WITH GARLIC AND LEMON
This is a quick, healthy and tasty side dish for chicken and steak dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 113 g, Fat 8 g, Fiber 4 g, Protein 6 g
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- Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
- Place the saucepan on a diffuser over medium-low heat; alternatively, place the saucepan over low heat. The cloves should cook gently: Very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil. Refrigerate the garlic, submerged in the oil, for up to a month.
- If using large-leaf spinach, remove the thick stems and wash the leaves. If necessary, wash the baby spinach.
- Melt the butter in the largest skillet you have over medium-low heat. Add the shallots and saute gently for 1 minute. Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoon salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter. As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed. Do not overcook: The spinach is done when it is wilted and tender but still bright green. Serve immediately.
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