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 :
LEMONY SAUTEED SPINACH
Sautéed spinach is a tasty, fast and nutritious dish. It's made in under 10 minutes and so simple! For extra flavor, we cook the spinach with sliced garlic and lemon zest. As the spinach quickly cooks in the pan, it wilts, turns bright green, and becomes tender.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 10m
Yield Makes 4 side portions
Number Of Ingredients 6
Steps:
- Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.
- When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).
Nutrition Facts : ServingSize 1/4 of the skillet, Calories 80, Fat 7.4g, SaturatedFat 1.1g, Cholesterol 0mg, Sodium 201.8mg, Carbohydrate 3.4g, Fiber 1.8g, Sugar 0.4g, Protein 2.2g
SPINACH SAUTé WITH RED BELL PEPPER & PRESERVED LEMONS
I made this because I had a bag of spinach & a red pepper that wouldn't last much longer in the fridge, and I had been trying to think of a way to use the preserved lemons I had made.
Provided by JaneinRI
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a medium saucepan, add garlic, red pepper and lemon.
- Cook until garlic is golden, and pepper and lemon is softened.
- Add spinach and cook until limp.
Nutrition Facts : Calories 94.6, Fat 7.3, SaturatedFat 1, Sodium 90.5, Carbohydrate 6.2, Fiber 3.1, Sugar 1.7, Protein 3.6
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
SAUTEED SPINACH AND RED BELL PEPPERS
Categories Side Sauté Low Carb Spinach Bell Pepper Bon Appétit
Yield Serves 8
Number Of Ingredients 4
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and cut peppers into matchstick-size strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add roasted peppers and sauté until heated through, about 3 minutes. Transfer to medium bowl. Cover to keep warm.
- Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat. Add half of spinach and cook just until wilted, about 3 minutes. Transfer spinach to bowl with roasted peppers. Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach. Toss spinach and peppers to combine. Season with salt and pepper.
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
SAUTEED SPINACH WITH ROASTED RED PEPPER
Roasted red peppers give spinach some much-needed sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
- Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.
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