Baby Spinach With Garliccream And Coriander Recipes

GARLIC CREAMED SPINACH

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.

SAUTEED BABY SPINACH AND GARLIC

Steps:

• Heat oil In a large lidded sauce pan over a medium heat.
• Add garlic and toss (or stir) until it just starts to turn color.
• Remove from heat and IMMEDIATEY add spinach.
• Toss with a set of tongs to coat the spinach with oil/garlic.
• Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
• Cover and let sit for a couple minutes, toss again and serve.
• It should just be slightly warmed and retain it's crunch.

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

BABY SPINACH WITH GARLIC,CREAM AND CORIANDER

Steps:

• Wash spinach thoroughly and remove stalks.
• Crush the garlic.
• Melt the butter in a large saucepan, add spinach and stir over moderate heat for about 5 minutes until the spinach wilts and has released its liquid.
• Turn stove onto high and add the garlic and coriander.
• Stir until all the liquid has evaporated, then add cream and salt and pepper to taste.

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
• Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
• Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

FRIED GARLIC AND BABY SPINACH SAUTE

Steps:

• In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning.

SPINACH AND CORIANDER SAUCE

Steps:

• Place spinach leaves in a 14-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 4 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Let stand until cool enough to handle. Wring out spinach until dry.
• Place spinach, coriander, water, oil and salt in a blender. Blend until very smooth, stopping from time to time to scrape sides of jar. (Done in a food processor, the sauce will not have a silky texture.)

GARLIC CREAMED SPINACH

Steps:

• Bring water to a boil in a 2-quart heavy saucepan over moderate heat, then add spinach in handfuls and cook, tossing, until wilted, 2 to 3 minutes. Transfer to a sieve set over a bowl and press on spinach with back of a wooden spoon to remove excess liquid, then discard liquid.
• Add cream, garlic, nutmeg, salt, and pepper to saucepan and boil until reduced to 1 tablespoon, about 2 minutes. Discard garlic and add spinach to cream mixture, tossing until coated and heated through.