SPINACH GRATIN
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
- Note: This recipe has been updated and may differ from what was originally broadcast or published.
SAUTEED SPINACH AND PEPPERS
We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.
Nutrition Facts :
SAUTEED SPINACH WITH ROASTED RED PEPPERS
Steps:
- Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.
SPINACH & ROASTED PEPPER GRATIN
This serves about twelve people, but can easily be cut in half for a smaller group. This is truly delicious, one of my favorites. It is really quite healthy, looks lovely on a buffet table. It is also good for pot lucks
Provided by conniecooks
Categories Spinach
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Steam spinach in batches and squeeze dry.
- Cut roasted peppers in 1/4 inch strips.
- Saute leek, shallot and garlic in olive oils until soft.
- In large bowl whisk Cream, eggs, cheeses, basil and salt & pepper until well blended.
- Fold in all vegetables.
- Place in 13 x 9 inch pan that has been treated with cooking spray.
- Bake at 350°F for 50 minutes.
Nutrition Facts : Calories 207.9, Fat 14.7, SaturatedFat 7.6, Cholesterol 110, Sodium 467.8, Carbohydrate 11, Fiber 3.1, Sugar 2.8, Protein 10.3
PROVENCAL SPINACH GRATIN
There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach - no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees. Oil a 2-quart baking dish or gratin and rub with a cut side of one of the garlic cloves before you chop the garlic.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until it is wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze gently (you don't have to squeeze dry) and chop.
- In a large bowl, toss together the spinach, 2 tablespoons of the olive oil, garlic, salt and pepper, flour, milk and parsley. Spoon into the gratin dish in an even layer. Sprinkle the bread crumbs over the top and drizzle on the remaining tablespoon of olive oil.
- Place in the oven and bake for 20 to 30 minutes, until the top is browned and the mixture is sizzling. Serve as a starter or a side.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 3 grams
SPINACH AND RED PEPPER FRITTATA
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 1h
Yield Six servings
Number Of Ingredients 9
Steps:
- Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
- Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams
More about "spinach roasted pepper gratin recipes"
RECIPE – GRATIN OF SPINACH, LEEKS AND ROASTED PEPPERS
From edibletcetera.com
Estimated Reading Time 3 mins
CLASSIC FRENCH SPINACH AU GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST SPINACH GRATIN RECIPE EVER - EVERYDAY DISHES
From everydaydishes.com
25 HEALTHY SPINACH RECIPES | COOKING LIGHT
From cookinglight.com
SPINACH AND ROASTED RED PEPPER GRATIN - JAMIE GELLER
From jamiegeller.com
Servings 8Total Time 1 hr 10 mins
- Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch.
- Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
SPINACH PASTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
SPINACH GRATIN RECIPE - TODAY.COM
From today.com
CREAMED SPINACH - THE DARING GOURMET
From daringgourmet.com
ROASTED RED PEPPER GNOCCHI WITH SPINACH & PINE NUTS
From gordon-ramsay-recipes.com
GREEK FETA AND SPINACH POTATO CASSEROLE RECIPE
From allrecipes.com
DAY 9: SPINACH AND ROASTED RED PEPPER GRATIN - LAUREN WASHER
From laurenwasher.com
EASY MAKE-AHEAD SPINACH GRATIN - PUDGE FACTOR
From pudgefactor.com
BEST FETA, SPINACH & TOMATO STUFFED SALMON RECIPE - HOW TO …
From delish.com
27 BEST SPINACH SIDE DISH RECIPES | SPINACH GRATIN & MORE!
From cookingchew.com
ROASTED GARLIC SAUTéED SQUASH – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
SPINACH GRATIN RECIPE (WITH FRESH OR FROZEN SPINACH) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love