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.
CREAMED SPINACH SAUCE
Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.
Provided by Mark Bittman
Categories sauces and gravies
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
- Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 17 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
HERB CHEESE AND SPINACH SAUCE WITH PASTA
This sauce has 3 ingredients and will be ready in the time it takes to cook the pasta. I like Aloutte cream/boursin cheese with this.
Provided by cookiedog
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
- Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
- To serve, spoon over 1 pound of pasta, cooked.
SPINACH HERB SAUCE
Can be prepared in 45 minutes or less.
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a blender purée the spinach with the mayonnaise, the yogurt, the tarragon, and the lemon juice until mixture is smooth and stir in the chives. Serve the sauce with chicken.
SPINACH AND RICOTTA CHEESE SAUCE FOR PASTA
This is lovely served on any pasta. I think it originally came from an old WW Pasta Cookbook, so it's fairly low in calories and it's so simple that even my boyfriend cooks it. It makes quite a 'dry' pasta sauce.
Provided by -Sylvie-
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
- Add the thyme, garlic (if using) and spinach.
- Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
- Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
- Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
- Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.
Nutrition Facts : Calories 124.8, Fat 8.2, SaturatedFat 3, Cholesterol 15.3, Sodium 124.8, Carbohydrate 7.7, Fiber 3.3, Sugar 1.6, Protein 7.7
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