SAUTEED SPINACH WITH PECANS AND GOAT CHEESE
This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
- Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
Nutrition Facts : Calories 195 g, Cholesterol 4 g, Fat 14 g, Fiber 6 g, Protein 5 g, Sodium 216 g
SPINACH WITH PECANS
An easy to make, nutty version of this vegetable.
Provided by Lisa-Michelle Boucher
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.
Nutrition Facts : Calories 57 calories, Carbohydrate 3.4 g, Fat 4.8 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13 mg, Sugar 1.3 g
SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE
This is a simple, yet very flavorful side dish. It uses frozen, chopped spinach with goat cheese and a few other components to make it a versatile recipe, and a wonderful addition to your dinner table. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the butter to a skillet over medium heat.
- 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
- 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
- 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
- 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
- 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
- 9. Remove the cover, and drizzle on the lemon juice.
- 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
- 11. PLATE/PRESENT
- 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
- 13. Keep the faith, and keep cooking.
SAUTéED SPINACH WITH PECANS AND GOAT CHEESE
Steps:
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
- Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 195
- Fat: 14g
- Cholesterol: 4mg
- Carbohydrate: 16g
- Sodium: 216mg
- Protein: 5g
- Fiber: 6g
BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
SPINACH GOAT CHEESE SOUFFLé
Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.
Provided by Deborah Madison
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
- When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
- Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.
SAUTéED SPINACH WITH PECANS AND GOAT CHEESE
Steps:
- Heat oil in a large skillet over medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
- Add vinegar to skillet, and heat for 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese, and gently toss to combine. Serve immediately
- nutrition information
- (Per Serving)
- Calories: 175
- Saturated Fat: 2.6g
- Unsaturated Fat: 10g
- Cholesterol: 4.3mg
- Carbohydrates: 13g
- Protein: 5g
- Sodium: 186mg
- Fiber: 5.6g
SAUTEED SPINACH WITH PARMESAN CHEESE
Make and share this Sauteed Spinach with Parmesan Cheese recipe from Food.com.
Provided by Geema
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly wash and dry spinach and remove stems.
- (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
- Saute garlic about one minute.
- Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
- Add salt, pepper, and tomatoes.
- Cook an additional minute.
- Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
- Serve immediately.
- If spinach releases too much water, you can drain mixture in a colander before serving.
- Taste and adjust seasonings again after draining.
Nutrition Facts : Calories 164.9, Fat 11.1, SaturatedFat 3.2, Cholesterol 11, Sodium 764.4, Carbohydrate 9.4, Fiber 4.4, Sugar 2, Protein 10.2
SPINACH, BACON, AND GOAT CHEESE SALAD WITH PECANS
Categories Salad Quick & Easy Lunch Goat Cheese Bacon Pecan Spinach Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
- Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
- Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
- Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.
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